BHA & BHT Free Pickled Jalapeño Lentil Fajitas with Cilantro Slaw
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Learn more →Ingredients
4 servings
For the lentils
- 1 cup green lentils, rinsed
- 2 ½ cups water
- ½ tsp salt
For the pickled jalapeños
- ½ cup white wine vinegar
- ½ cup water
- 1 tsp sugar
- 1 tsp salt
- 3 jalapeños, thinly sliced into rounds
- 2 garlic cloves, smashed
For the cilantro slaw
- 2 cups green cabbage, thinly shredded
- ½ cup fresh cilantro leaves, roughly chopped
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- ¼ tsp salt
For the fajita filling
- 2 tbsp olive oil
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ¼ tsp garlic powder
- ½ tsp salt
- 1 tbsp fresh lime juice
For serving
- 8 small flour tortillas
- sour cream, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Combine the rinsed lentils, 2 1/2 cups water, and 1/2 tsp salt 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. Remove from heat and set aside.
- 2
While the lentils cook, make the pickled jalapeños. Combine the white wine vinegar, 1/2 cup water, sugar, and 1 tsp salt in a small saucepan over medium heat, stirring until the sugar and salt dissolve, about 2 minutes. Place the sliced jalapeños and smashed garlic in a heatproof bowl or jar, pour the hot brine over them, and let sit at room temperature for at least 20 minutes, until slightly softened and tangy.
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