smoked lentil tacos with pico de gallo

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Smoked-lentil tacos with pico de gallo

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

”I haven’t eaten meat in a long time, but taking my first bite of these insanely tasty tacos made me feel as if I were. I used my secret weapons: tamari, sun-dried tomatoes and caramelised onions.” – Sarah Britton

Ingredients

250g cherry tomatoes, chopped

Small onion, very finely chopped

1 tsp very finely chopped red chilli

2 tbsp lime juice

Handful fresh coriander, chopped

For the filling

210g dried green lentils, soaked and drained

1 tbsp coconut oil

3 small onions, sliced

1 tsp fine sea salt

1 large garlic clove, very finely chopped

35g sun-dried tomatoes, chopped

1 tsp hot smoked paprika

1½ tsp dried oregano

2 tsp tamari or soy sauce

For the spicy lime slaw

300g finely shredded red cabbage

½ tsp fine sea salt, plus extra as needed

1½ tsp lime juice, plus wedges to serve

1 tbsp extra-virgin olive oil

1 tsp maple syrup, plus extra as needed

Handful chopped fresh flatleaf parsley or fresh coriander (leaves and tender stems), or a mixture

1 small red chilli, deseeded and sliced (leave the seeds in if you like more heat)

To serve

6 corn tortillas, warmed

1 ripe avocado, sliced

Hot sauce (optional)

Directions

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