Salsa Verde Lentil Tacos with Mango-Pomegranate Pico

Ingredients

• Mangos

  Raw

  1 fruit without refuse or 207g

• Pomegranates

  Raw

  ½ pomegranate or 141g

• Fresh cilantro

  Coriander leaves, raw

  3 cup or 48g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Lime juice

  Raw

  1 tsp or 5g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Lentils

  Raw

  ¾ cup or 144g

• Tomatillos

  Raw

  12 medium or 408g

• Poblano Pepper

  hot - Freshdirect

  1 pepper or 6g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Garlic

  Raw

  3 clove or 9g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Lime juice

  Raw

  1 tbsp or 15g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tortillas

  Ready-to-bake or -fry, flour

  8 tortilla, medium or 368g

• Cheddar cheese

  1 cup, shredded or 113g

Directions

1. Make the salsa by combining mango, pomegranate, red onion, cilantro, and lime juice in a medium bowl. Stir until just combined, cover, and refrigerate until ready to serve.
2. Cook the lentils by adding 1 ½ cups of water and lentils to a medium pot over high heat. Bring to a boil, reduce heat to low, cover, and simmer for 25-35 minutes until lentils are tender and water is absorbed. Drain excess water and remove from heat.
3. While lentils cook, prepare the tomatillo sauce. Remove husks from tomatillos, rinse, and halve. Place cut side down on a foil-lined pan with garlic, jalapeno halves, and poblano pepper. Broil for 5-8 minutes until skins are dark golden brown.
4. Cool the roasted vegetables, peel the poblano, and remove garlic skins. Blend with tomatillos, jalapeno, cilantro, and lime juice until smooth.
5. Stir 1 cup of tomatillo sauce into the cooked lentils. Season with salt and pepper to taste.
6. Assemble tacos by placing 1 tablespoon of cheese in each tortilla, adding ¼ cup lentils, and topping with mango-pomegranate pico.

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