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Nutrition Facts
Serving Size 333 g
(Approx. 4 Servings)
Amount Per Serving
Calories 260 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 75 mg 3%
Total Carbohydrate 45 g 15%
Dietary Fiber 10 g 40%
Sugars 6 g
Protein 11 g
Vitamin A 15% • Iron 15%
Vitamin C 20% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and 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.

Lemony Lentil, Kale and Mushroom Tacos

Prep Time
30 minutes
Cook Time
45 minutes
Total Time
1 h 15 m
Serves
4  People

Ingredients

Recipe makes 4 Servings

2 cup(s) water
1/2 cup(s) lentils
1 Tbsp olive oil
2 cup(s) mushrooms, sliced
1 cup(s) kale, chopped
1/2 cup(s) tomato, halved
2 garlic, chopped
1/2 Tsp ground cumin
1 Tbsp lemon, juiced
1 Tsp lower sodium soy sauce
8 white corn tortillas
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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.

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