- 1 tablespoon olive oil
- 1/2 cup diced green onions
- 1/8–1/4 teaspoon dried chiles
- 1 teaspoons oregano
- 2 teaspoons smoked paprika
- 1/8 teaspoon salt
- 1 tablespoon honey
- 1 tablespoon cocoa powder
- 1/2 cup brown lentils
- 1 1/2 cups water
- A few stalks of Swiss Chard
- One recipe for corn tortillas or 4-6 tortillas
- 1/2 cup whole milk greek yogurt
- 1/3 cup cilantro
- juice from one lime
- Combine 1/8 teaspoon dried chiles, oregano, paprika, honey, and cocoa powder and set aside.
- Heat olive oil over medium heat. Add in onions, letting cook for 2-3 minutes. Stir in spice mixture along with honey, let cook for one minute. Add in lentils and 1 1/2 cups water, bring to a boil, then reduce to a simmer.
- Let lentils cook until tender but not mushy. If you find the lentils are still not tender and most the water has been absorbed, add in a bit more water to reach desired consistency. I will taste occasionally along the way to determine doneness and to determine if I need more dried chiles, salt, or honey. Lentils will cook anywhere from 25-35 minutes. If lentils are still not done but all the liquid has been absorbed, add a touch more water.
- While lentils cook, whisk together yogurt, lime juice, and cilantro. Also, destem chard by folding in half and cutting along the stem, then roughly chop.
- If using freshly made tortillas, assembly is easy: just layer lentils, chard, and a couple dollops of greek yogurt mixture. If using store bought, wrap in a damp towel and stick in the oven at 250˚ until soft (15-20 minutes.)