By S. Michal Bennett
1/2 cup black or green lentils
1 1/2 cup vegetable broth
2 tsp lime juice
1/4 tsp salt
1-2 tsp chipotle powder (your spiciness preference)
1-2 tsp adobo seasoning (optional)
1/2 tsp smoked paprika
1/2 tsp cumin
1/2 tsp coriander
1/2 avocado, cut into small cubes
1 cup mixed microgreens
1 tsp fresh lime juice
1/2 tsp honey or raw agave syrup
1 tsp extra virgin olive oil
4 to 6 organic corn tortillas (grain-free option: cabbage leaves, blanched)
1 to 2 oz feta or goat cheese, crumbled
Minced cilantro to garnish
1. Rinse the lentils. Place them in a saucepan with the broth, lime juice, salt and seasonings. Bring to a boil, then reduce to a simmer; cover and cook until lentils are tender but not mushy, 20 to 25 minutes. Taste and add more chipotle, if you’d like more heat.
2. Combine the avocado and microgreens. In a small bowl, beat together lime juice, honey and olive oil. Pour over the microgreens and avocado, tossing until coated.
3. Divide the lentil mixture among the tortillas. Top with the avocado mix, cheese and cilantro. Serve warm.