Eosinophilic Esophagitis Friendly Gluten Free Pineapple Pico Lentil Tacos
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Learn more →Ingredients
4 servings
For the lentils
- 1 cup black lentils (or green lentils), rinsed
- 2 ½ cups water
- 1 tbsp olive oil
- ½ medium white onion, finely diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp lime juice
For the pineapple pico
- 1 ½ cups fresh pineapple, finely diced (about ¼ of a medium pineapple)
- 2 medium roma tomatoes, seeded and finely diced
- ¼ medium red onion, finely diced
- 1 jalapeño, seeded and minced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp lime juice
- ¼ tsp salt
For serving
- 8 gluten free corn tortillas (6-inch)
- 1 medium avocado, sliced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Combine the rinsed lentils and 2 1/2 cups water in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20–25 minutes, until the lentils are tender but still hold their shape and the water is absorbed. Drain any excess liquid through a fine-mesh strainer and set aside.
- 2
While the lentils cook, make the pineapple pico: combine the diced pineapple, tomatoes, red onion, jalapeño, cilantro, 2 tbsp lime juice, and 1/4 tsp salt in a mixing bowl. Stir to combine and set aside at room temperature to let the flavors come together.
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