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1
Make the rice and lentils Cover lentils with plenty of filtered water in a medium pot, add salt and bring to a boil.
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2
Lower the heat to simmer and cook for about 15 minutes or until completely soft.
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3
Drain and set aside.
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4
Warm up coconut oil in the same pot and saute spices for 1 minute over medium-high heat.
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5
Add onions and saute for another 7 to 8 minutes until translucent.
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6
Add rice, salt and pepper and saute for 2 minutes.
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7
Add 1 1/2 cups filtered water, bring to a boil, lower the heat and simmer for 45 minutes, covered, until most of the water is absorbed.
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8
Add lentils and simmer, covered, for another 15 minutes.
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9
Adjust salt and pepper, squeeze the juice of 1/2 lemon over the mixture and set aside.
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10
Make the dressing Drain and rinse cashews.
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11
Combine with the rest of ingredients in a powerful blender until smooth.
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12
Make the slaw Rinse the brussels sprouts, trim the ends and remove any dark or damaged outer leaves.
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13
Cut each in half and shred in a food processor with a shredder attachment.
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14
Alternatively, thinly slice by hand.
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15
Core and dice the apple and add to shredded brussels sprouts in a large mixing bowl, along with the pomegranate seeds.
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16
Add the tarragon-orange dressing and toss to coat.
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17
Spoon about 2 tablespoons of rice/lentil stuffing onto a soft tortilla, top with the slaw, garnish with more pomegranate seeds and/or chopped tarragon, fold and enjoy!
