Fall

Mushroom & Lentil Tacos with Tahini-Yogurt Sauce

by:
July 30, 2014
4
4 Ratings
Mushroom & Lentil Tacos with Tahini-Yogurt Sauce
Photo by James Ransom
  • Prep time 5 minutes
  • Cook time 15 minutes
  • Makes 6 tacos
Author Notes

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

What You'll Need
Ingredients
  • For the filling:
  • 1 cup cooked lentils
  • 2 1/2 cups chopped mushrooms (I used a mix of farmers market shiitake and button 'shrooms)
  • 2 garlic cloves, finely grated
  • 1 1/2 teaspoons cumin
  • 1 pinch smoked paprika
  • For the sauce and assembly:
  • 1 1/2 tablespoons lemon juice
  • 1/4 cup tahini
  • 2 teaspoons olive oil
  • 1 individual container Greek yogurt (6 ounces)
  • 2 big handfuls of arugula
  • 6 tortillas
Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
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See what other Food52ers are saying.

  • Mamasays
    Mamasays
  • Megan Hensler
    Megan Hensler
  • Laura415
    Laura415
  • Valerie Greear
    Valerie Greear
  • Fernanda Navilli
    Fernanda Navilli
Kendra Vaculin

Recipe by: Kendra Vaculin

A fan of female driven comedies, a good beat, your hair today, and making foods for friends.

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12 Reviews

Mamasays
Mamasays September 9, 2021
This was so yummy. I like the idea of getting a little crunch on the lentils but was unsuccessful. I added some diced pickled carrots which added some color and some acid. A little schiracha as well for heat. Might do pickled red onion next time. Or chopped preserved lemon? Or all three? I think flour tortillas or pita or flat bread with this is delicious.
 
Megan H.
Megan H. September 8, 2017
Is there a substitute for yogurt?
 
Nancy
Nancy September 8, 2017
Think of the yogurt as garnish...what else would you eat with mushroom & lentil? Avocado, sweet pepper, salsa, corn, poaçhed egg?
 
Megan H.
Megan H. September 8, 2017
I'm wondering avocado would mix well for the sauce?
 
Laura415
Laura415 May 28, 2016
This and the curried chickpea recipe are going to be the foundation for a non traditional taco night where one of the hosts can't have nightshades so no tomatoes or peppers. I think the lentil one will be very satisfying perhaps with avocado. The arugula will echo the garlic and give some spiciness to the tacos. Good idea.
 
KM
KM April 19, 2016
Loved this. I used canned lentils for simplicity. Sliced avocados on top were a nice addition.
 
Valerie G.
Valerie G. March 15, 2016
This was really good. I used one package of mixed mushrooms and about half of one with baby portabellas. I had spinach instead of arugula and added a shallot and just one garlic with lentils and used about half the cumin (I seem to have overdone cumin lately and just didn't want that much). We had them on corn tortillas. It was so satisfying and delicious, thanks for simple recipe!
 
Fernanda N.
Fernanda N. August 5, 2015
I tried yesterday and is absolutely delicious!! I loved how the yogurt with tahini enhances the flavour of the lentils :)

I had to add more olive oil and lime juice to take away the tahini's bitterness :)
 
Glad
Glad May 4, 2015
This is better for a pita than a taco.
 
Samantha A.
Samantha A. January 5, 2015
These were absolutely delicious. I also added harissa to the mushrooms and lentils. We fried the lentils a little bit for a crunchy texture.
 
Jocelyn G.
Jocelyn G. March 9, 2015
Oh...so glad I saw this comment. Gonna do both of these things. Thanks!
 
Nancy
Nancy August 6, 2014
These look really appealing and tasty for someone who usually avoids meat-filled tacos.