Salsa Verde Lentil Tacos with Mango-Pomegranate Pico

Salsa Verde Lentil Tacos with Mango-Pomegranate Pico Healthy Recipe

4 Servings 10 min Cook

Macros/Serving: 446 Calories
Tags:vegetarian |


1 Fruit without refuse Mangos
1/2 Pomegranate (4" dia) Pomegranates
12 Cup Fresh Cilantro
1/4 Cup, chopped Onions
1 Tsp Lime Juice
1 1/2 Cup Water
3/4 Cup Lentils
12 Medium Tomatillos
1 Pepper Poblano Pepper
1 Pepper Jalapeno Peppers
3 Clove Garlic
1 Cup Fresh Cilantro
1 Tbsp Lime Juice
1 Dash Salt
1 Dash Pepper
8 Tortilla Tortillas
1 Cup, shredded Monterey Cheese


Make the salsa: Add mango, pomegranate, red onion, cilantro, and lime juice to a medium bowl; stir until just combined.

Cover and place in fridge until tacos are ready to serve.

Next make the lentils: Add 1 ½ cups of water and lentils to a medium pot and place over high heat.

Bring to a boil, then reduce heat to low, cover and simmer for 25-35 minutes or until lentils are fork tender and water has absorbed completely.

Do NOT overcook the lentils or they will become mushy and we don’t want them to be mushy.

Once lentils are cooked, drain out excess water from pot and remove from heat.

(Make in rice cooker?)

While lentils are cooking, make the tomatillo sauce.

Remove husks from tomatillos and rinse them under warm water; cut in half and place cut side down on a foil-lined pan along with garlic, jalapeno halves and poblano pepper.

Place under the broiler for 5-8 minutes or until the skin of the tomatillos and peppers are dark golden brown and somewhat blackened.

Remove from the oven and allow to cool for 5 minutes.

Once cooled enough to handle, peel the blackened skin from poblano pepper and discard.

Remove the roasted garlic cloves from their skin and add to a blender along with the rest of the poblano pepper (stem and skin removed), tomatillos and jalapeno halves.

Add in cilantro and lime juice; blend for 1-2 minutes or until smooth.

Stir in 1 cup of tomatillo sauce into cooked lentils.

Add salt and pepper to taste.

Reserve extra sauce for garnish (or you can use it as a salsa with chips).

To assemble tacos: Add 1 tablespoon of cheese in a taco, then place about ¼ cup lentils and top with a tablespoon or two of mango-pomegranate pico.

Serves 4, 2 tacos each.