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

• Cheddar cheese

  1 cup, shredded or 113g

Directions

1. Cook the lentils in lightly salted water according to package directions; drain and set aside.
2. Combine diced mango, pomegranate arils, chopped red onion, half the cilantro, and 1 teaspoon of the lime juice in a bowl. Stir, cover, and refrigerate until serving.
3. Position an oven rack 6 inches from the broiler and line a sheet pan with foil. Husk, rinse, and halve the tomatillos; place cut side down on the pan with the unpeeled garlic, halved seeded jalapeño, and whole poblano. Broil until charred in spots, 5–8 minutes.
4. Let the vegetables cool briefly. Peel and seed the poblano and slip the skins off the garlic, then blend with the tomatillos, jalapeño, remaining cilantro, and remaining lime juice until smooth.
5. Stir about 1 cup of the salsa verde into the cooked lentils (roughly 1/4 cup per serving). Season to taste with salt and pepper.
6. Warm the tortillas if desired. Assemble tacos with cheese, the saucy lentils, a spoonful of mango–pomegranate pico, and extra salsa verde on the side.