For dinner last night, I made the lentil taco filling, except that I used half the amount of lentils (1/2 cup) and water (1 1/3) cups.  All other measurements remained the same.  After the lentils were done cooking, I stirred in one can of pinto beans.  Since we were fresh out of traditional taco toppers- i.e. tomatoes, lettuce, avocado- and I had a head of cabbage to use up, I made up a cabbage and roasted corn salad to go on top.  It was so good!  To make the salad, I took about a quarter of a head of green cabbage and sliced it very thin.  I juiced 2 limes over the cabbage and salted it and let that sit for about an hour at room temperature.  I then took some diced red onions and frozen corn kernals and broiled them, the same way that I do when I made the corn and black bean salsa.  I added the corn and onions to the cabbage and stirred in some jarred salsa and chopped cilantro.  Yummy!

Tonight we had the famed lentil tacos for dinner. These are so, so good. If anyone is reading this, please trust me when I tell you that you have to try them, but just be sure to add between 2 1/2 to 3 cups of water, and an extra teaspoon or 2 of chili powder.

Ours were topped with some mock-amole. That is, chopped avocado, chopped tomatoes, chopped cilantro, lime juice and S&P. Not exactly guacamole, but the same gist. I am so excited that the weather is warming up and that our produce is looking (and tasting) good. This was the most delicious avocado I’ve had in a while. Ditto on the tomatoes- they were pretty good for not being in season yet.

To go with our tacos, I made a quick little salad with the rest of the avocado and some pistachios on top. I was too full after eating my tacos to eat my salad, so I will have to enjoy it tomorrow.

I can’t take sole credit for this recipe, but I also can’t remember the name of the book that I got it from. I did change the recipe slightly, so I feel OK posting it:

Corn and Black Bean Salsa

2 cups fresh or frozen corn kernals

1 small red onion, diced

1 jalapeno, minced

1 green bell pepper, diced

1 red bell pepper, diced

1 can of black beans

1 large tomato, chopped

1/2 cup chopped fresh cilantro

Juice of 1 lime

S&P

Preheat your broiler and add the corn, onions, bell peppers, and jalapeno to a baking tray. Drizzle the veggies with olive oil and broil for several minutes (flipping as necessary), until the veggies have begun to char. Add the rest of the ingredients to a large bowl and, when the veggies are done in the oven, add them to the bowl too. Give it a stir and taste for seasoning, adding more lime, salt or pepper, if necessary.

We had this last night wrapped in a corn tortilla. It was really good, although, I had to substitute a few tablespoons jarred salsa for the tomatoes, bell peppers, and jalapeno. This is so good, in fact, that we are planning to serve it at Emma’s birthday party with some chips for dipping! It’s totally a crowd pleaser and it can be prepared a day or so in advance.