Eosinophilic Esophagitis Friendly Pineapple Salsa Lentil Tacos with Charred Pineapple
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Learn more →Ingredients
4 servings
For the lentils
- 1 cup green or black lentils, rinsed
- 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
- 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
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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