2/3 cup yellow split lentils, sorted, rinsed, and drained
1/2 cup plain low-fat greek yogurt
1/3 cup diced cucumber
1 tbs. freshly chopped mint
4 6-inch corn or flour tortillas; warmed
1 cup thinly sliced fresh spinach
1 cup mung bean sprouts
Instructions
heat nonstick skillet over medium high heat, and coat w/
cooking spray. Add onion and cook 5 minutes or until softened
and starting to brown, stir in cumin, turmeric, 1/2 tsp salt and
pepper. Bring to a boil, cover, and reduce heat to medium low.
Simmer 40 minutes, or until lentils are cooked but still hold their
shape. There will be 1 to 2 tbs. liquid left in the pan.
Meanwhile combine yogurt cucumber, mint and remaining 1/8 tsp
in bowl
Fill Tortillas with spinach, bean sprouts, and lentil mixture or serve
on side.
Originally Submitted
8/18/2009
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