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Lemony Lentil, Kale and Mushroom Tacos

1 hr 15 min
30 min prep
45 min cook

Serves 4

45gCarbs
6gFat
11gProtein

Ingredients

  • 2 cups Water
  • 1/2 cup Dry lentils
  • 1 tbsp Extra virgin olive oil
  • 2 cups Baby bella whole mushrooms, sliced
  • 1 cup Kale, chopped
  • 1/2 cup Tomato, halved
  • 2 Fresh garlic clove(s), chopped
  • 1/2 tsp H-E-B Ground Cumin
  • 1 tbsp Lemon(s), juiced
  • 1 tsp Lower sodium soy sauce
  • 8 White Corn Tortillas

Shop ingredients

  • Item, H-E-B Lentils. Quantity: 1 each. Price: $2.06.
    H-E-B Lentils
    1/2 cup needed

    $2.06

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  • Item, H-E-B Extra Virgin Olive Oil. Quantity: 1 each. Price: $8.61.
    H-E-B Extra Virgin Olive Oil
    1 tbsp needed

    $8.61

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  • Item, H-E-B Organics Texas Roots Whole Baby Bella Mushrooms. Quantity: 1 each. Price: $3.08.
    H-E-B Organics Texas Roots Whole Baby Bella Mushrooms
    2 cups needed

    $3.08

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  • Item, Fresh Kale Greens. Quantity: 1 each. Price: $1.54.
    Fresh Kale Greens
    1 cup needed

    $1.54

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  • Item, Fresh Greenhouse Tomato. Quantity: 1 each. Price: $1.02.
    Fresh Greenhouse Tomato
    1/2 cup needed

    $1.02

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  • Item, Fresh Garlic. Quantity: 1 each. Price: $0.71.
    Fresh Garlic
    2 items needed

    $0.71

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  • Item, H-E-B Ground Cumin. Quantity: 1 each. Price: $2.27.
    H-E-B Ground Cumin
    1/2 tsp needed

    $2.27

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  • Item, Fresh Small Lemon. Quantity: 1. Price: 2 for $1.04.
    Fresh Small Lemon
    1 tbsp needed

    2 for $1.04

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  • Item, La Choy Lite Soy Sauce. Quantity: 1 each. Price: $2.89.
    La Choy Lite Soy Sauce
    1 tsp needed

    $2.89

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  • Item, Mission Super Soft White Corn Tortillas. Quantity: 1 each. Price: $2.58.
    Mission Super Soft White Corn Tortillas
    8 items needed

    $2.58

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  • Water

    2 cups needed

Instructions

  1. In small sauce pot, bring water to a boil, add in lentils. Reduce heat to a simmer and cook 25 minutes or until lentils are tender. Drain and set aside.
  2. Place large skillet over high heat. Add in oil and allow to heat.
  3. Add mushrooms and brown thoroughly. Cook approximately 12 minutes, stirring occasionally.
  4. Add kale, cherry tomatoes and garlic. Cook 2 minutes then season with cumin, lemon juice and soy sauce.
  5. Return lentils to pan, mix to combine, cover and allow mixture to simmer 3 minutes.
  6. Heat tortillas in microwave 30 seconds.
  7. Fill tortillas and serve immediately.

Nutrition

Nutrition Facts

4 servings

  • Amount Per Serving
    Calories
    260
  • % Daily Value*
  • Total Fat
    • 6g
    • 9%
  • Saturated Fat
    • 0.5g
    • 3%
  • Trans Fat
    • 0g
  • Cholesterol
    • 0mg
  • Sodium
    • 75mg
    • 3%
  • Total Carbohydrate
    • 45g
    • 15%
  • Dietary Fiber
    • 10g
  • Sugars
    • 6g
  • Protein
    • 11g
  • Vitamin C
    • 20%
  • Calcium
    • 4%
  • Iron
    • 15%
  • Vitamin A
    • 15%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes. Recipes are not regulated by the FDA and may not meet the FDA guidelines on claims including allergens.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

Consult a healthcare provider for nutritional guidance specific to your needs.

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.