• Before starting, wash and dry all produce.
• Using a strainer, rinse lentils until water runs clear.
• Cut tomato into 1/4-inch pieces.
• Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
• Peel, then finely chop shallot.

• In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
• When the pan is hot, add turkey, shallots and half the jalapeño. Cook for 3-5 min, breaking up turkey into smaller pieces, until no pink remains.**
• Carefully drain and discard excess fat.
• Add 1/8 tsp (1/4 tsp) sugar. Cook for 1 min, stirring often, until turkey s lightly caramelized. Season with salt.
• Remove from heat.
• Transfer to a plate, then cover to keep warm.

• To the same pan, add Chili-Cumin Spice Blend, lentils and 1 3/4 cups (3 cups) water. Bring to a boil over high heat.
• Once boiling, reduce heat to medium. Cook for 10-15 min, stirring often, until lentils soften. (NOTE: If your lentils are still dry, add 1/4 cup water at a time.) Season with 1/4 tsp (1/2 tsp) salt and 1/8 tsp (1/4 tsp) pepper.
• Stir in half the lime juice.

• Meanwhile, roughly chop cilantro.
• Zest, the juice lime.
• In a large bowl, whisk together remaining lime juice, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
• Add tomatoes, cilantro and remaining jalapeño, then toss to coat.

• In small bowl, combine sour cream, lime zest and 1 1/2 tsp (3 tsp) water. Season with salt.

• Just before serving, wrap tortillas in paper towels.
• Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas!)
• Divide tortillas between plates. Top with lentils, turkey mixture and pico de gallo.
• Dollop lime crema over top.

If you've opted to get turkey, cook in the same way the recipe instructs you to cook beef.**