Ingredients

• 1/4 cup Brown Lentils
• 1 1/2 tsp Salt
• Water to cover
• 1 Tbsp Canola Oil
• 1/2 cup Chopped Onion
• 1 1/2 tsp Cumin Seed
• 1/2 cup Long Grain Brown Rice
• 1 1/2 tsp Minced Garlic
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Salt
• 1 cup Water plus additional as needed

• 3/4 cup Raw Cashews
• 6 Tbsp Water
• 2 Tbsp Nutritional Yeast
• 1 1/2 Tbsp Lemon Juice
• 3/4 tsp Salt
• 1/8 tsp Garlic Powder

• 1 cup Fresh Parsley
• 1/2 cup fresh Cilantro
• 2 Tbsp fresh Oregano
• 4 Garlic Cloves minced
• 1 fresh Jalapeno diced
• 1/4 cup Red Wine Vinegar
• 1/2 tsp Salt
• 1/4 tsp Red Pepper Flakes
• 1/2 cup Extra Virgin Olive Oil

• Corn Tortillas
• Shredded Cabbage
• Seeded and diced Tomatoes
• Pickled Vegetables if desired

Instructions

1. In a small pot, combine lentils, 1 1/2 tsp salt, and enough water to cover the lentils by 2 inches. Bring to a boil then cover, reduce heat to a simmer, and let cook for about 12 minutes. Drain and set aside.
2. In a large sauce pan, heat oil over medium heat. Add onion and cook until onion begins to brown, 8-10 minutes. Add cumin seed and toast until fragrant, about 1 minute. Add rice, garlic, cinnamon and salt, stir to combine, then add water and reserved lentils. Bring to a boil then cover, reduce heat to low and cook until rice and lentils are tender and all liquid has been absorbed, about 30 minutes, adding more water if needed. Remove from heat and let steam for 10 minutes. Hold warm until ready to serve.

1. Place cashews in a food processor or blender and process to a fine powder. Add remaining ingredients and continue to process to a smooth sauce. Keep refrigerated until ready to serve.

1. Place parsley, cilantro, oregano, garlic and jalapeno in a food processor or blender and pulse until chunky. Add vinegar, salt and red pepper flakes and process until smooth, then slowly stream in olive oil until incorporated. Keep refrigerated until ready to serve.