Mushroom Lentil Tacos with Tahini Yogurt Sauce
Ingredients
- For the filling:
- 1 cup cooked lentils
- 2 1/2 cups chopped mushrooms (I used a mix of farmers market shiitake and button 'shrooms)
- 2 garlic cloves, finely grated
- 1 1/2 teaspoons cumin
- 1 pinch smoked paprika
- For the sauce and assembly:
- 1 1/2 tablespoons lemon juice
- 1/4 cup tahini
- 2 teaspoons olive oil
- 1 individual container Greek yogurt (6 ounces)
- 2 big handfuls of arugula
- 6 tortillas
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