Anti Inflammatory Avocado Crema Lentil Fajitas with Fresh Pico
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Learn more →Ingredients
4 servings
For the lentils
- 1 cup green or brown lentils, rinsed
- 2 ½ cups water
- ½ tsp salt
For the lentil seasoning
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp dried oregano
- ¼ tsp salt
For the fajita vegetables
- 2 tbsp olive oil
- 1 medium yellow onion, halved and sliced into thin strips
- 1 red bell pepper, seeded and sliced into thin strips
- 1 green bell pepper, seeded and sliced into thin strips
- ½ tsp salt
For the pico de gallo
- 3 medium roma tomatoes, seeded and finely diced
- ¼ cup white onion, finely diced
- 1 jalapeño, seeded and finely minced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (about 1 lime)
- ¼ tsp salt
For the avocado crema
- 2 ripe avocados, pitted and peeled
- ½ cup sour cream
- 2 tbsp fresh lime juice (about 1 lime)
- 1 clove garlic
- ¼ tsp salt
- 2–3 tbsp water
For serving
- 8 small flour tortillas (6-inch)
Chef's tipWarm briefly before folding to improve flexibility. - lime wedges (optional)
Instructions
- 1
Combine the rinsed lentils, 2 1/2 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to a gentle simmer and cook, uncovered, until the lentils are tender but still hold their shape, 20–22 minutes. Drain any excess water.
- 2
While the lentils cook, make the pico de gallo. Stir together the diced Roma tomatoes, white onion, jalapeño, cilantro, 2 tbsp lime juice, and 1/4 tsp salt in a bowl. Taste and adjust salt. Set aside.
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