Red Lentil Tacos | America's Test Kitchen

Ingredients

• 10 radishes, trimmed and sliced thin
• ½ cup lime juice (4 limes)
• 1 jalapeño chile, stemmed and sliced thin
• 1 teaspoon sugar
• ¼ teaspoon table salt
• 2 tablespoons vegetable oil
• 1 small onion, chopped fine
• 1 green bell pepper, stemmed, seeded, and chopped fine
• 2 tablespoons chili powder
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon dried oregano
• ½ teaspoon table salt
• ¼ teaspoon cayenne pepper
• 1 cup red lentils, picked over and rinsed
• 3 cups vegetable broth
• 12 (6-inch) corn tortillas, warmed