Updated: May 12, 2021
Fry up some chopped bacon and use the oil to cook the lentils for a burst of flavor. Add beet microgreens and pickled red onions for a pop of striking magenta.
Ingredients (Serves 2):
3/4 cup lentils, rinsed (any color)
2 cups broth (any kind)
1/2 yellow onion, diced
1 garlic clove, minced
1/2 tsp minced jalapeno pepper
1/4 tsp salt for lentils, 3/4 tablespoon for pickled onions
freshly ground pepper (to taste)
4-6 strips of bacon, chopped into bite size pieces
3/4 cup of sliced red onion
1 and 1/2 tablespoon white sugar
1/2 cup white vinegar
1 cup of beet microgreens
4-6 small tortillas (corn or flour)
bunch of cilantro for garnish
Combine the lentils, broth, yellow onion, garlic, jalepeno, and 1/4 tsp salt in a slow cooker. Mix well.
Cover and cook on low for 6 to 8 hours.
Meanwhile pickle the onions: place the sliced red onions in a bowl or jar. Mix white vinegar, sugar, 3/4 tablespoon salt, and a few churns of freshly ground pepper in a small saucepan. Stir until the sugar and salt dissolve. Bring to a boil over medium-high heat. Once the vinegar is at a boil, pour it over the onions.
Let the mixture cool to room temperature. You will probably have extra pickled onions after you dress your tacos. Your pickled onions will last in the refrigerator for 3-4 weeks.
Once the lentils are finished in the slow cooker, start the bacon. Lay the bacon peices on a pan and cook with medium-low heat, flipping the bacon only once. Once the bacon is at your desired state of crisp, stir in the lentils. They will soak up the bacon grease.
Warm up each tortilla in a pan over low heat. Once the tortillas are warm and softened, assemble your tacos. Take a scoop of bacon-lentils onto each taco and cover them with slices of pickled onion, fresh beet microgreens, and cilantro