Shiitake and Lentil Tacos by Heather

I love this recipe.  It's packed with flavor and comes together quickly. This recipe is from Sprouted Kitchen, and I don't change a thing because it's perfect the way it is.  You'll have leftover sauce and you can use it on a quinoa bowl with a fried egg in the morning or as a salad dressing.  This is a vegetarian recipe, but you could easily add chicken or salmon instead of the lentils if you wanted to add meat.

Ingredients:

Green sauce:
3 garlic cloves
2 Tbs. white miso
1 Tbs. honey
1 Tbs. soy sauce
pinch of red pepper flakes
3 Tbs. OJ
1/4 cup rice vinegar
2 packed cups basil leaves
1 packed cup cilantro
3 Tbs. sesame oil

1 1/2 Tbs. olive oil
half yellow onion, diced
6 oz. (2 cartons) shiitake mushrooms
2 Tbs. apple cider vinegar
salt to taste

avocado, diced
1/2 carrot, shredded
micro greens or sprouts
corn tortillas or cabbage leaves
1 lime, quartered
Sriracha



Pulse all of the sauce ingredients in a food processor until well combined until it looks like this:



Heat the olive oil in a pan and add the onions.  Cook until translucent, about 5 minutes.  Add the shiitake mushrooms and cook until they've shrunk in size, about 4 minutes.  Add the lentils and stir to combine, then add the vinegar, scraping up any browned bits in the pan and cook until absorbed.  Remove pan from heat and set aside.



If using corn tortillas, light toast them on a gas burner until slightly crisp on the edges.  If you don't have a gas stove, you can heat them up in the microwave covered under a moist paper towel for 30 seconds.

Now it's time to assemble your tacos!  Spread the lentil mixture onto a taco, then top with the carrots, avocado, micro greens, and drizzle with the sauce, lime juice, and Sriracha.  Enjoy!