Mushroom Lentil Tacos With Tahini Yogurt Sauce

Ingredients

• 1 cup cooked lentils
• 2 1/2 cups chopped mushrooms (about 2 packages; I used a mix of farmers market shiitake and button 'shrooms)
• 2 medium cloves garlic, minced
• Olive oil
• 1 1/2 teaspoon cumin
• Salt and pepper
• Pinch paprika
• 1 1/2 tablespoon lemon juice
• 1/4 cup tahini
• 2 teaspoons olive oil
• 1 individual container Greek yogurt (6 ounces)
• Salt and pepper
• 2 big handfuls of arugula
• 6 vessels (I had tortillas, so these are “tacos.”)

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