Spiced lentil tacos with pico de gallo and guacamole

S E R V E S:  4       |       P R E P:  10 min       |       C O O K:  20 min       |       R E A D Y:  30 min
  • 2x tins of brown lentils

  • 1x tin of black beans 

  • 1x pack of tacos 

  • 1x white onion 

  • 5 x garlic cloves

  • 3x tomatoes 

  • 1x red onion 

  • 1x cup of coriander 

  • 1x lemon 

  • 2x carrot 

  • 2x avocado 

Lentil Spice mix

  • 1 tablespoon chilli powder

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon onion powder

  • 1/4 teaspoon crushed red pepper flakes

  • 1/4 teaspoon dried oregano

  • 1/2 teaspoon paprika

  • 1 1/2 teaspoons ground cumin

  • 1 teaspoon sea salt

  • 1 teaspoon black pepper

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  1. Dice the white onion. Mince the garlic. Strain and rinse the lentils and beans.

  2. Make the pico de gallo: Remove the core from the tomatoes and dice into 1 cm cubes. Finely dice the red onion. Roughly chop the coriander. Mix together in a bowl with lemon juice, salt, cracked black pepper and a splash of olive oil. Taste and add more lemon or salt, as needed.

  3. Peel and grate the carrot. Put a large frypan on medium heat to preheat with a little oil. Saute the onion for 2 minutes, then add the garlic, and a pinch of salt. Cook for another minute. Add the lentil spice mix and cook for another 30 seconds.

  4. Add the lentils, beans and a few splashes of water. Mash the lentil bean mix with a potato masher or the back of a fork. Continue to mash, adding more water if it is looking too dry.

  5. Warm the taco shells by wrapping them in a damp tea towel and putting them in the oven on low heat, or in the microwave for 30 seconds. Alternatively, you can pan-fry them for 5 seconds on each side on medium-high heat.

  6. Halve the avocado and remove the stones. Remove the flesh from the skin and slice it into cubes. Add olive oil, avocado, lemon juice and salt to a bowl and mash together to create the guacamole.

  7. Serve ancho lentils in tacos topped with pico, grated carrot and avocado.