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
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
In This Recipe
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.