- For the lentils:
- 1C french green lentils
- 1 tin diced tomatoes
- 1Tbsp tomato paste
- 1.5 tsp onion powder
- 1 tsp granulated garlic
- 3 chipotles in adobo sauce, plus the sauce
- 1 tsp salt
- A large handful of coriander (optional)
- For the rest of the tacos:
- You can really use whatever you like, but I have used:
- 12 Soft shell tacos
- 1 small red cabbage, finely shredded
- 3 ripe avocadoes, cut into quarters
- 1C corn kernels
- Cashew cream – see recipe here or below
- Black sesame seeds
- Pomegranate arils
- For the cashew cream (makes 1 cup)
- 100g raw cashews
- 1–Place the lentils in a medium-large pot with two cups of water.
- 2Bring to a boil and then add the remaining lentil ingredients. Once boiling again, lower to a simmer and cook for about 20 minutes, until the lentils are easily squished when pressed against the side of the pot with the back of a spoon.
- 3Once cooked, finely chop the coriander and stir this through (if using). The lentils can be eaten immediately or left for a few days and reheated as needed.
- 4Heat the tacos and then fill each one with about 1/4 of a cup of shredded cabbage, 2-3 tablespoons of lentils, 1/4 of an avocado and 2 tablespoons of corn kernels.
- 5Garnish with cashew cream, black sesame seeds, pomegranate arils and additional coriander and squeeze some fresh lime over top before eating.
- 6Alternatively, fill them with whatever other yummy things you like to put in tacos.
- 7For the cashew cream:
- 8Soak the cashews overnight or boil in water for 15minutes to soften
- 9Drain the cashews and place in a blending receptacle.
- 10Pour enough water in the receptacle so that cashews are just covered (it’s ok if a few little bits are sticking out the top) and then blend until smooth
- 11You can keep it thick and spoon it onto your tacos, or add a little more water to get it more runny and drizzle it over them.