Mole Lentil Tacos with Cabbage Slaw
Time: 15 minute prep, 6 minute high pressure with a NPR (or 30 minutes on the stovetop, directions below)
Servings: 4-6 servings
1/2 cup dry brown lentils
1/2 cup dry french green lentils
1/4 cup finely chopped walnuts (optional)
1/2 red onion, finely chopped
1 green bell pepper, chopped
1/2 cup mushrooms, roughly chopped
1/4 cup tomato paste
2 1/2 cups water
1 1/2 Tbsp chili powder
1 Tbsp cocoa/cacao powder
1 tsp cumin powder
1 tsp smoked paprika
1/2 tsp corriander powder
1/2 tsp cayenne pepper
1/4 tsp cinnamon
Cabbage Slaw Topping
4-6 cups shredded green cabbage
1/4 cup sliced green onions
8 radishes, finely chopped
2 Tbsp lime juice
salt to taste
vegan sour cream
1.) In a pressure cooker, dry or water saute the red onion, bell pepper, mushrooms, and walnuts for 3-5 minutes. In a medium bowl, whisk together the mole sauce ingredients until smooth and well combined. Add the lentils and mole sauce to the pressure cooker. Stir well, lock the lid, and set to cook at high pressure for 6 minutes. Allow for a natural pressure release. (Alternatively, cook in a pot on the stovetop bringing to a boil, reduce heat, cover, and allow to simmer for 20-30 minutes, until the lentils are cooked thoroughly.)
2.) While the lentils are cooking, prep your cabbage slaw. Place only the green cabbage in a large bowl with the lime juice and a sprinkle of salt. With your hands massage and squeeze the cabbage to loosen up the fibers (very similar to if you were making sour kraut). The cabbage should reduce to about 2/3 or 1/2 of its original volume. Drain any excess liquid. Add in the green onion and radish, and stir well to combine. Chill in the fridge until it is time to serve.
3.) This is not necessary, but I love to lightly warm/toast my corn tortillas in an un-greased skillet on medium heat for a minute or so each side just before serving. It makes the shells able to hold more without tearing and brings out the corn flavor.
4.) Once the lentils are done cooking and the pressure has released, carefully open the lid and give the lentils a good stir. Serve hot on the toasted tortillas topped with the cabbage slaw and any other toppings you desire.
Trust me, toast your corn tortillas. I was never too much of a fan of them until I tried them freshly warmed in a skillet. Makes all the difference!
An few alternative ways to enjoy this is to have the mole lentils on top of a large pile of the cabbage slaw like a salad. Another way would be to have on top of brown rice, quinoa, baked tortilla chips, or a baked potato. Whichever way you choose, the lentil and cabbage combo is fantastic! Enjoy!
Health and Happiness,