Step 1

Whisk together the apple cider vinegar, sugar and salt. Toss together with shredded vegetables. Refrigerate while you prepare the taco mix.

Step 2

Heat oil in a medium sauce pan over medium heat. Saute onion and garlic until tender, about 5 minutes.

Step 3

Add lentils and spices into onion mixture. Stir for 1 minute.

Step 4

Pour vegetable broth into pan and bring to a boil. Reduce heat to low, cover the skillet, and simmer until lentils are tender, 35 to 40 minutes.

Step 5

Uncover the sauce pan, increase heat to medium and continue to cook until mixture is slightly thickened, 6 to 8 minutes. Mash lentils slightly; stir in salsa.

Step 6

Dinner’s ready! Divide the lentil mixture evenly across each taco shell and garnish with shredded cabbage blend. Enjoy!