Spicy Chipotle Lentil Tacos

Servings: Makes: 1 serving

Nutritional Information:

Calories 631 Carbohydrates 89g Protein 24g Fat 23g

 


Ingredients

Method

1

FOR THE TACOS:
1. If your lentils aren’t cooked, boil them in a pot filled with water for about 20 minutes, or until tender. Let cool, then drain the water.

2.Heat the vegetable oil in a pan over medium heat. Add the onion and garlic and cook for 2 to 3 minutes, stirring frequently. Add the chilli powder, paprika, cumin, garlic powder and onion powder and cook for 5 minutes longer. Add the cooked lentils and stir to combine. If the lentils begin to dry out, add the water as needed. The mixture should resemble moist, cooked ground beef. Add salt and pepper to taste.

3. Chop the spring onions (scallions) and cherry tomatoes and set aside.

4.Preheat the oven to 190ºC (Gas Mark 5, 375°F). Drape each tortilla over 1 or 2 bars of the oven rack and bake until crispy, 4 to 8 minutes.

2

FOR THE CHIPOTLE SAUCE:

1. Combine the avocado, chipotle pepper, cashews, water, lemon juice and vegetable oil in either a blender or a food processor and process until creamy. Add salt and pepper to taste.

2. Divide the cooked lentils among the tacos. Drizzle about 1 teaspoon of the chipotle sauce over each taco, then top with the spring onions (scallions) and cherry tomatoes.

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