Meals Matter

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Contributed By: scrandall1173
Vegetarian Times

Alternative to the everyday veggie bean taco!

Ingredients

1/2 cup Diced onion

3/4 tsp. Ground cumin

1/4 tsp. Plus 1/8 tsp. turmeric

1/2 tsp. Plus 1/8 tsp. salt, divided

1/4 tsp. Ground black pepper

2/3 cup Yellow split lentils, sorted, rinsed, and drained

1/2 cup Plain low-fat Greek yogurt

1/3 cup Diced cucumber

1 tbs. Freshly chopped mint

4 6-inch corn or flour tortillas, warmed

1 cup Thinly sliced fresh spinach

1 cup Mung bean sprouts

Preparation

1, Heat nonstick skillet over medium-high heat, and coat with cooking spray. Add onion, and cook 5 minutes, or until softened and starting to brown. Stir in cumin, turmeric, 1/2 tsp. salt, and pepper. Add lentils and 2 1/2 cups water. Bring to a boil, cover, and reduce heat to medium-low. Simmer 40 minutes, or until lentils are cooked but still hold their shape. There will be 1 to 2 Tbs. liquid left in pan.

2. Meanwhile, combine yogurt, cucumber, mint, and remaining 1/8 tsp. salt in bowl.

3. Fill tortillas with spinach, bean sprouts, and lentil mixture. Drizzle with yogurt mixture or serve on side.

Cook's Notes

Yellow lentils or dal can be found in Indian markets, but orange or brown lentils can also be used here. To make your own Greek-style yogurt, place 2/3 cup low-fat plain yogurt in a paper-towel-lined fine-mesh strainer and set over a bowl. Let stand 12 to 15 minutes, then discard liquid and use yogurt.

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