Serves
4
serves
Prep
15
mins
Cooking
25
mins
Vegetarian Lentil Tacos
Nutritional fact- Pulses are abundant in fibre, including both soluble and insoluble fibre, plus resistant starch.
Directions
Step 1
Prepare and cook lentils according to pack directions. Set aside.
Step 2
Heat oil in a large frying pan, add onion, cook for 5 minutes until tender. Stir in cumin, paprika and oregano. Cook a further minute.
Step 3
Add stock, tomatoes, cooked lentils, capsicum and corn. Bring to the boil, reduce heat and cook for 15 minutes.
Step 4
Warm tortillas and fill with some spinach, and top with lentil mixture. Finish with sour cream, coriander and chillies.
Tips
- Add any of your other preferred toppings such as guacamole or cheese if desired.
Ingredients
- 3/4 cup McKenzie's Australian Whole Green Lentils
- 1 tbs olive oil
- 1 red onion, finely diced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp dried oregano
- 4 cups vegetable stock
- 400g can diced tomatoes
- 1/2 red capsicum, diced
- 1/4 cup corn kernels or kernels of 1 cob
- Wholemeal tortillas, spinach, sour cream, coriander and chillies, for serving
