Low Sodium Pineapple Salsa Lentil Tacos with Charred Pineapple

Total time55 min

Prep time20 min

Cook time35 min

Low Sodium Pineapple Salsa Lentil Tacos with Charred Pineapple

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Ingredients

4 servings

For the lentils

1 cup green or black lentils, rinsed
Bob's Red Mill Green Lentils, Petite French Style, 1 lb 8 oz (680 g)Simple Truth Organic Green Lentils Shiloh Farms Organic Green Lentils Bob's Red Mill - Beans Pet Fr Green Lentil Full Circle Organic Green Lentils
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2 ½ cups water
1 tbsp olive oil
½ medium white onion, finely diced
3 garlic cloves, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp chili powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp lime juice

For the charred pineapple

2 cups fresh pineapple, cut into ½-inch rings or planks
1 tsp olive oil

For the pineapple salsa

1 cup fresh pineapple, finely diced
¼ cup red onion, finely diced
1 jalapeño, seeded and finely diced
¼ cup fresh cilantro, roughly chopped
2 tbsp lime juice
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

8–10 small corn tortillas
1 avocado, sliced (optional)
lime wedges (optional)

Instructions

1
Heat 1 tbsp olive oil in a large saucepan over medium heat until shimmering. Add the diced white onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute, watching closely so it doesn't brown.
2
Stir in the cumin, smoked paprika, and chili powder and cook for 30 seconds until the spices are fragrant and coat the onion. Add the rinsed lentils and 2 1/2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer until the lentils are tender and have absorbed most of the liquid, 20–25 minutes.

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