Name: Masala Roasted Carrot, Lentil & Feta Tacos with Tomato-Cucumber Salad
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 small bunch cilantro; 1 ½ (113 g) pkg crumbled feta cheese; 1 ½ English cucumbers; 3 (255 g) cans lentils; 3 limes; 1 ½ (283 g) bags shredded carrots; 18 small flour tortillas; 6 tomatoes; coriander, ground; extra virgin olive oil; garam masala; salt

Masala Roasted Carrot, Lentil & Feta Tacos with Tomato-Cucumber SaladMasala Roasted Carrot, Lentil & Feta Tacos with Tomato-Cucumber Salad — a 30-minute lunch recipe with 12 ingredients, serving 6.Ingredients

1 small bunch cilantro

1 ½ (113 g) pkg crumbled feta cheese

1 ½ English cucumbers

3 (255 g) cans lentils

3 limes

1 ½ (283 g) bags shredded carrots

18 small flour tortillas

6 tomatoes

coriander, ground

extra virgin olive oil

garam masala

salt

Instructions

Preheat oven to 230°C (450°F).

Drain and rinse lentils, then divide between two baking sheet pans.

Add carrots to the baking sheets with the lentils. Drizzle with oil and season with spices; stir to coat and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until carrots and lentils are warmed through, 10-12 minutes. Remove from oven.

Meanwhile, wash and dry the fresh produce.

Juice half of the limes into a medium bowl. Cut remaining limes into wedges and set aside for serving.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl with the lime juice.

Trim and medium dice cucumbers. Add to the bowl.

Medium dice tomatoes. Add to the bowl along with salt and coriander, then stir to combine the salad. Set aside.

Warm tortillas in a skillet, oven, or microwave (optional).

Divide tortillas between plates, then fill with warm lentil-carrot mixture and feta. Serve with salad on the side and lime wedges for squeezing. Enjoy!

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