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Mushroom-Lentil Tacos with Tahini Yogurt Sauce

Kendra Vaculin
  • minutes
  • Serves 6

INGREDIENTS

2

packages 2 1/2 cups chopped mushrooms

2

big handfuls Arugula

2

medium cloves Garlic

1 cup

Lentils, cooked

1 1/2 tbsp

Lemon juice

1/4 cup

Tahini

1 pinch

Paprika

2

Salt and pepper

1

Olive oil

2 tsp

Olive oil

1 1/2 tsp

Cumin

1

Individual container greek yogurt (6 ounces)