Every meal prep how-to worth its salt will tell you to make a big batch of grains or pulses at the beginning of the week and keep them in fridge for quick meals — and they're RIGHT. Doing this will change your life and decrease your take-out budget in one fell swoop. If you've gone with lentils this week, the below is a quick and flavorful way to use them right out of the tupperware. —Kendra Vaculin
- Prep time 5 minutes
- Cook time 15 minutes
- Makes 6 tacos
- For the filling:
2 1/2 cups
chopped mushrooms (I used a mix of farmers market shiitake and button 'shrooms)
garlic cloves, finely grated
1 1/2 teaspoons
- For the sauce and assembly:
1 1/2 tablespoons
individual container Greek yogurt (6 ounces)
big handfuls of arugula
- Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Add the mushrooms and cook until well browned and fragrant, stirring occasionally, about 8 minutes. Season with salt and pepper.
- While the mushrooms cook, make the sauce. Combine the lemon juice, tahini, yogurt, and olive oil and stir to combine. Season with salt and pepper. For a thinner sauce, add a drizzle of water until you have reached your desired consistency. I liked it a little thicker. This will make more than enough for your tacos, but it’s the easiest to assemble with one personal cup of yogurt as the base; put the leftovers in a small container and bring it to work tomorrow with carrots and sliced bell peppers. BAM, snacks.
- Remove the mushrooms from pan and set aside. Add 2 tablespoons of olive oil to the same pan and place over low heat. Add the cooked lentils, garlic, cumin, paprika, and a pinch of salt and pepper. Cook, stirring frequently, about 2 minutes, until the lentils are heated through. Add the browned mushrooms back to the pan and stir to combine.
- TACOS, ASSEMBLE! For each one, you need: a warmed tortilla (or convenient other vessel, like pita), a small spread of yogurt sauce, a few spoonfuls of the mushroom and lentil mixture, a pile of arugula, and then a real dollop of sauce. Fin.