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Red Lentil Tacos with Veggie-Herb Salad, Quick Pickled Onions & Feta.

  • ½ (5 oz) pkg
    baby arugula
  • 24 fl oz
    chicken or vegetable broth
  • 1 (4 oz) pkg
    crumbled feta cheese
  • 1
    English cucumber
  • 1 small bunch
    fresh dill
  • 4 cloves
    garlic
  • 1 small bunch
    Italian (flat-leaf) parsley
  • ½ cup
    Kalamata olives, pitted
  • 2
    lemons
  • 8
    small flour tortillas
  • 4
    tomatoes
  • 2 medium
    yellow onions
  •  
    extra virgin olive oil
  •  
    paprika
  •  
    red lentils
  •  
    salt
  •  
    white wine vinegar
  • 1
    Peel and slice one onion into thin half-rings. Small dice remaining onion. Peel and mince garlic.
    2 medium yellow onions
    4 cloves garlic
  • 2
    Place sliced onion in a small bowl along with vinegar and salt. Toss to combine and set aside.
    ¼ cup white wine vinegar
    ½ tsp salt
  • 3
    Preheat a medium saucepan over medium heat. Once the pan is hot, add oil and swirl to coat the bottom.
    2 tsp extra virgin olive oil
  • 4
    Add diced onion and garlic to the pan; cook, stirring frequently, until onion begins to soften, 3-4 minutes.
  • 5
    Rinse lentils under cold water and add to the pan along with the broth, paprika, and salt. Bring to a boil over high heat, then reduce heat to a simmer and cook until tender, 15-20 minutes.
    1 cup red lentils
    24 fl oz (3 cups) chicken or vegetable broth
    1 tsp paprika
    ½ tsp salt
  • 6
    Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)
    2 lemons
    1 small bunch Italian (flat-leaf) parsley
    1 small bunch fresh dill
    ½ (5 oz) pkg baby arugula
    1 English cucumber
    4 tomatoes
  • 7
    Juice lemons into a large bowl. Add olive oil and salt; stir to combine.
    2 tbsp extra virgin olive oil
    1 tsp salt
  • 8
    Shave parsley leaves off the stems; discard the stems and roughly chop the leaves. Add to the bowl.
  • 9
    Shave dill leaves off the stems; discard the stems and roughly chop the leaves. Add to the bowl.
  • 10
    Roughly chop arugula and add to the bowl.
  • 11
    Trim and small dice cucumber and tomatoes; add to the bowl.
  • 12
    Halve olives and add to bowl. Toss to combine the salad.
    ½ cup Kalamata olives, pitted
  • 13
    To serve, divide tortillas between plates and fill with lentils. Top with salad, pickled onions, and feta. Enjoy!
    8 small flour tortillas
    1 (4 oz) pkg crumbled feta cheese