Mushroom & Lentil Tacos With Tahini-Yogurt Sauce

Name: Mushroom & Lentil Tacos With Tahini-Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the filling:; 1 cup cooked lentils; 2 1/2 cups chopped mushrooms (I used a mix of farmers market shiitake and button 'shrooms); 2 garlic cloves, finely grated; 1 1/2 teaspoons cumin; 1 pinch smoked paprika; For the sauce and assembly:; 1 1/2 tablespoons lemon juice; 1/4 cup tahini; 2 teaspoons olive oil; 1 individual container Greek yogurt (6 ounces); 2 big handfuls of arugula; 6 tortillas

Servings: persons

For the filling:
1 cup cooked lentils
2 1/2 cups chopped mushrooms (I used a mix of farmers market shiitake and button 'shrooms)
2 garlic cloves, finely grated
1 1/2 teaspoons cumin
1 pinch smoked paprika
For the sauce and assembly:
1 1/2 tablespoons lemon juice
1/4 cup tahini
2 teaspoons olive oil
1 individual container Greek yogurt (6 ounces)
2 big handfuls of arugula
6 tortillas

1
Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Add the mushrooms and cook until well browned and fragrant, stirring occasionally, about 8 minutes. Season with salt and pepper.
2
While the mushrooms cook, make the sauce. Combine the lemon juice, tahini, yogurt, and olive oil and stir to combine. Season with salt and pepper. For a thinner sauce, add a drizzle of water until you have reached your desired consistency. I liked it a little thicker. This will make more than enough for your tacos, but it's the easiest to assemble with one personal cup of yogurt as the base; put the leftovers in a small container and bring it to work tomorrow with carrots and sliced bell peppers. BAM, snacks.
3
Remove the mushrooms from pan and set aside. Add 2 tablespoons of olive oil to the same pan and place over low heat. Add the cooked lentils, garlic, cumin, paprika, and a pinch of salt and pepper. Cook, stirring frequently, about 2 minutes, until the lentils are heated through. Add the browned mushrooms back to the pan and stir to combine.
4
TACOS, ASSEMBLE! For each one, you need: a warmed tortilla (or convenient other vessel, like pita), a small spread of yogurt sauce, a few spoonfuls of the mushroom and lentil mixture, a pile of arugula, and then a real dollop of sauce. Fin.

289

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: For the filling:, 1 cup cooked lentils, 2 1/2 cups chopped mushrooms (I used a mix of farmers market shiitake and button 'shrooms), 2 garlic cloves, finely grated, and more.

Yes, Mushroom & Lentil Tacos With Tahini-Yogurt Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!