Salsa Verde Lentil Tacos with Mango-Pomegranate Pico

Ingredients

• Lentils

  Raw

  12 tbsp or 144g

• Mangos

  Raw

  1 fruit without refuse or 207g

• Pomegranates

  Raw

  ½ cup arils (seed/juice sacs) or 87g

• Red Onion

  Freshdirect

  ½ small raw or 35g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Lime juice

  Raw

  4 tsp or 20g

• 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

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tortillas

  Ready-to-bake or -fry, corn

  8 tortilla or 192g

• Mexican cheese

  Blend, reduced fat

  1 cup, shredded or 113g

Directions

1. Cook lentils according to package directions.
2. Make the salsa by combining diced mango, pomegranate arils, chopped red onion, half of the cilantro, and one-fourth of the lime juice in a medium bowl. Stir until just combined, cover, and refrigerate until ready to serve.
3. To prepare the tomatillo sauce, remove husks from tomatillos, rinse, and halve. Place cut side down on a foil-lined pan with unpeeled garlic, halved jalapeno, and poblano pepper. Broil for 5-8 minutes until skins are dark golden brown.
4. Allow the roasted vegetables to cook before peeling the poblano and removing garlic skins. Blend with tomatillos, jalapeno, remaining cilantro, and remaining lime juice until smooth.
5. Stir 1 cup of tomatillo sauce into the cooked lentils (for original 4 serving recipe, 1/4 cup per serving). Season with salt and pepper to taste.
6. Assemble tacos with cheese, lentils, mango-pomegranate pico, and any remaining tomatillo sauce).