Lentil Tacos with Grilled Pineapple-Tomatilla Salsa

Spiced lentil tacos topped with a grilled pineapple and tomatillo salsa, avocados and radishes.

For the Lentils:
1 tablespoon extra-virgin olive oil
1/2 cup diced onion
2 garlic cloves, peeled and minced
1 tablespoon tomato paste
1/2 tsp. salt
1/2 tsp. chili powder
2 cups vegetable stock
3/4 cups lentils
1 bay leaf

For the Salsa:
6 tomatillos
2 jalapeños
2 slices pineapple, about 3/4 to 1-inch thick (leave the skin on)
Extra-virgin olive oil
1/2 cup cilantro, roughly chopped
1/4 tsp. salt

For Serving:
Corn tortillas
Avocados, thinly sliced
Radishes, thinly sliced
Lime wedges

View the full recipe at Floating Kitchen →