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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