Masala-Roasted Carrot and Red Lentil Tacos with Feta and Tomato-Cucumber Slaw
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 20 min
- Cost
- $11.25
- Nutrition
- 390 cal · 14g protein
- quick
- meatless
🍳 3 pans · Picky-eater safe bet: a plain tortilla
Masala-Roasted Carrot and Red Lentil Tacos with Feta and Tomato-Cucumber Slaw is a Indian-inspired weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $11 in groceries. You'll need 3 pans, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain a plain tortilla works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Fresh fruit (2 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- BlenderDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
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Ingredients
- 1¼ lb carrots
- ¾ cup dried red lentils
- 2 tsp garam masala
- 1½ cups vegetable broth
- ¾ cup crumbled feta
- 8 count corn tortillas
- 1 large cucumber
- 1 pint cherry tomatoes
- 1 fresh lime
- 2 tbsp olive oil
Steps
- Cut carrots into thin batons, toss with 1 tbsp olive oil and 1.5 tsp garam masala, spread on a sheet pan, roast at 425°F for 15 minutes until caramelized and tender.
- While carrots roast, bring vegetable broth to a boil in a pot, add red lentils, reduce heat to low, and simmer 10–12 minutes until soft and broken down into a thick puree, stirring occasionally.
- Stir remaining 0.5 tsp garam masala into cooked lentils; halve cherry tomatoes and dice cucumber, toss together with lime juice and 1 tbsp olive oil for a quick slaw.
- Warm tortillas in a dry skillet 30 seconds per side, fill each with 2 tbsp lentil puree, roasted carrots, and feta, top with tomato-cucumber slaw, and serve two tacos per plate.
On the side: Fresh fruit (2 min)
1 lb fruit (grapes or apples)
- Wash and slice the fruit and put it on the table.
Nutrition per serving
- Protein
- 14 g
- Carbohydrates
- 52 g
- Fiber
- 10 g
- Sugar
- 8 g
- Fat
- 13 g
- Saturated fat
- 5 g
- Sodium
- 520 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop