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Smoky lentil and broccoli stem tacos
Ingredients
2 tbsp
olive oil
1/2
red onion, thinly sliced
1 large
broccoli stem, grated
1 x 400g tin
green lentils, drained and rinsed
2
garlic cloves, finely chopped
4
sundried tomatoes, roughly chopped
1 tbsp
tomato purée
1 tbsp
soy sauce or tamari
1 tsp
smoked paprika
1 tsp
ground cumin
1 tbsp
nutritional yeast
1/4 tsp
black pepper
2 baby
cucumbers, quartered lengthways, then thinly sliced
1/2
red onion, finely chopped
zest and juice of 1
lime
2 tbsp
freshly chopped mint
2 tbsp
freshly chopped coriander
1/2
fresh red or green chilli, seeded, finely chopped
generous pinch
salt
1/4 tsp
black pepper
8–12
corn or flour tortillas, warmed
freshly chopped coriander and basil
to serve
lime wedges
to serve
Instructions
STEP 1
For the Crisp cucumber salsa, combine the cucumbers, red onion, lime juice and zest, mint, coriander and chilli in a mixing bowl. Season with salt and black pepper and leave for about 10 minutes before serving. This will allow the flavours to marinate and will also remove some of the liquid from the cucumber, providing a less watery crunch.,
STEP 2
Heat the oil in a large frying pan over medium heat and cook the onion for 3–5 minutes, stirring occasionally, until soft.,
STEP 3
Add the grated broccoli stem, lentils, garlic and sundried tomatoes and cook for 2–3 minutes, stirring occasionally.,
STEP 4
Add all the remaining ingredients and cook for about 3 minutes, stirring frequently, until the mixture thickens and begins to stick to the pan. Stir in 1–2 tablespoons of water for the last minute of cooking.,
STEP 5
Remove from the heat and cover with a lid while you warm the tortillas.,
STEP 6
To serve, spoon the lentil and broccoli stem mixture onto warm tortillas and top with Cucumber Salsa, fresh coriander and basil, with lime wedges on the side.
Nutrition Facts
(per serving)
Calories:
328 calories
Servings:
4 servings
Carbohydrates:
42 g
Fat:
14 g
Fiber:
12 g
Protein:
13 g
Sugar:
4 g
Meal Effort
Preparation:
10 minutes
Cook:
11 minutes
Total:
21 minutes