For the filling:

1. Place dried lentils in a mesh strainer and rinse well. Add the lentils to a medium pot, cover with 5-6 cups water, add 1 bay leaf and 2 garlic cloves. Cook over medium heat for 25-35 minutes or until soft.
2. To a large pan over medium heat add 2 tablespoons oil then add in thinly sliced onion and saute for 3 minutes. Add in potatoes and cook for 10 minutes then add carrots and cook for an additional 7-9 minutes or until veggies are cooked. Season with a generous pinch of salt and add a bit of water or vegetable broth throughout the cooking process to help steam and cook the veggies quicker.

For the salsa:

1. To a medium pot add tomatillos, Roma tomatoes, onion, garlic and serrano. Cover with 4-5 cups water then bring to a boil and boil for 9 minutes. Add the ingredients to a blender & blend until smooth. If using the molcajete, add the garlic, Serranos and pinch of salt first, mash into a paste then add the remaining ingredients and mash all together until desired consistency is reached.

Return to filling:

1. Return to the potatoes and carrots. They should be al dente around this time…add 1/2 the amount of salsa to the vegetable mixture, mix in and let everything simmer for 10 minutes. Once the lentils are cooked, drain the liquid, then add the lentils to the vegetable mixture and cook all together for 5-7 minutes. Taste and season with a pinch of salt & ground pepper.
2. If baking in the oven, preheat oven to 400 degrees F. Heat the tortillas on a comal then fill each on with filling and fold in half then place on baking sheet and repeat with remaining tortillas and filling. Brush the tacos with oil then bake for 10-12 minutes or until golden.
3. Top tacos with lots of shredded lettuce, crema, salsa and avocado.