Low Iodine Gluten Free Salsa Verde Lentil Tacos

Total time50 min

Prep time15 min

Cook time35 min

Low Iodine Gluten Free Salsa Verde Lentil Tacos

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Ingredients

4 servings

For the salsa verde

1 lb tomatillos (about 10–12 medium), husked and rinsed
Giant Eagle Tomatillo Salsa Verde, Medium, Limited Edition
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2 jalapeños, stems removed
4 garlic cloves, unpeeled
½ white onion, roughly chopped
½ cup fresh cilantro leaves and tender stems
1 tbsp fresh lime juice
½ tsp salt

For the lentils

1 cup green or brown lentils, rinsed
2 cups water
1 tbsp olive oil
1 tsp ground cumin
½ tsp smoked paprika
½ tsp salt

For serving

12 small corn tortillas
1 cup shredded green cabbage
1 avocado, sliced
¼ cup fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
Preheat the broiler to high. Arrange the tomatillos, jalapeños, and unpeeled garlic cloves on a baking sheet in a single layer. Broil 4–5 inches from the heat for 5–7 minutes, turning once with tongs, until the tomatillos are charred in spots and softened and the jalapeños are blistered.
2
Let the broiled vegetables cool for 5 minutes. Peel the garlic cloves. Transfer the tomatillos, jalapeños, peeled garlic, chopped onion, cilantro, lime juice, and salt to a blender or food processor. Blend until smooth but still slightly textured, about 20–30 seconds. Taste and adjust salt.

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