Beef and Lentil Taco with Cilantro Yogurt Sauce

A hearty, speed-scratch taco that blends lean ground beef with lentils. This satisfying lunch entrée is finished with a bright cilantro yogurt sauce, cheddar cheese, and salsa. Each serving provides 23 g protein and 5 g dietary fiber.  

Credits as: 1.5 oz eq whole grain-rich grain and 2.5 oz eq meat/meat alternate  

Check out the Standardized Recipe Card and Step-by-Step Guide for more information including additional portion yields.

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Instructions

1. Thaw tortillas at room temperature overnight.
2. Rinse dry lentils in a colander under cool running water. Place lentils and water in a steamtable pan. Cover and steam for 20 minutes or until soft. Drain if needed.
3. Heat tilt skillet to medium-high heat and add canola oil. Add onion and cook for about 3 minutes or until onion is translucent.
4. Add ground beef. Use a spatula to break apart. Cook until mostly browned and juices are released. Drain beef. Add taco seasoning and continue cooking until brown.
5. Add lentils and salsa. Cook 3-5 minutes or until lentils are heated through and internal temperature reached 155° F.
6. Place yogurt, cilantro, lime juice, cumin, granulated garlic, and salt in a food processor or blender. Blend until color turns light green and cilantro is finely chopped. Cover and hold in the refrigerator until ready to serve.
7. Place a #8 disher beef-lentil mixture on tortilla. Serve with a #40 disher cilantro lime yogurt, 0.5 oz cheese, and 2 tbsp salsa or pico de gallo.