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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