Low Iodine Pickled Jalapeño Lentil Fajitas with Cilantro Slaw

Total time1 hr 20 min

Prep time25 min

Cook time35 min

Low Iodine Pickled Jalapeño Lentil Fajitas with Cilantro Slaw

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Ingredients

4 servings

For the lentils

1 cup green lentils, rinsed
2 ½ cups water
½ tsp salt
Morton Salt - 26 oz Kroger Salt, Non-Iodized Brookshire's Table Salt, Non-Iodized Morton Salt, Non-iodized Great Value Plain Salt, 26 oz
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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
Chef's tip
Warm briefly before folding to improve flexibility.
sour cream, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
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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