Spicy Lentil Tacos with Lime Slaw
Author:Saucy, spicy lentils tucked into corn tortillas then topped with crunchy and tangy lime slaw. These Spicy Lentil Tacos are delish!
Ingredients
Spicy Lentils
- ¾ cup uncooked green or brown lentils , or 1¾ cup (350g cooked/canned green or brown lentils). Do NOT use red lentils.
- 3½ cup (840 ml) water , divided
- 1 tablespoon olive oil , or a few tablespoons water for oil-free
- 1 medium onion , diced
- 4 cloves garlic , minced
- 2 teaspoons chili powder , If in the UK/Europe do not use this much. North American is different. Just use ¼ tsp)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon tomato paste
- 1 chipotle pepper in adobo sauce , diced
- 2 teaspoons sugar , optional but recommended
- 1 teaspoon sea salt , plus more to taste
- ½ teaspoon freshly ground black pepper
Lime Slaw
- ½ small (about 4 cups) red/purple cabbage , shredded finely
- ¼ red onion , sliced finely
- 4 tablespoon lime juice
- 2 teaspoons lime zest
- 1 tablespoon maple syrup , or sugar
- 1 big pinch sea salt
To serve
- 12 small corn tortillas , or flour tortillas
- toppings of choice
INSTRUCTIONS
For the lentils
- Start by cooking the lentils. Combine the dried lentils and 3 cups (720ml) of water in a medium saucepan and bring to a boil. Cover, reduce the heat, and simmer, stirring occasionally, for 18 to 20 minutes or until tender but not mushy. Once tender drain immediately and set aside. Skip this step if using already cooked or canned lentils.
- Heat a large skillet over medium heat. Add the oil, then saute the onion until tender and translucent (about 5 minutes). Then add the garlic and cook for 1 minute more.
- Add the spices (chili powder, smoked paprika, cumin, and oregano), and cook, stirring frequently, for a minute or two until smelling fragrant.
- Add the tomato paste and cook it for a minute or two until it darkens slightly in colour.
- Pour in ½ cup (120ml) water, the cooked lentils, chipotle pepper, sugar, salt, and pepper. Stir well, then bring to a gentle simmer.
- Allow to cook for 15 to 20 minutes until the mixture is thick and rich. Add a drop more water to loosen if necessary, and adjust the seasoning to taste.
For the slaw
- To a bowl add the lime juice, zest, maple syrup, and salt. Whisk together then add the shredded cabbage and red onion. Toss to coat. (toss again right before serving).
For the tacos
- Warm the tortillas, either one at a time in a very hot skillet, wrapping them in a clean dish towel to keep warm as you go, or in a stack, wrapped in foil, then baked in the oven at 350 for about 10 minutes.
- Place a couple of tablespoons of the lentil mixture in the center of each tortilla then top with slaw and extra toppings of choice.
NOTES
Store leftover spicy lentils in an airtight container in the refrigerator for 5 days or the freezer for 3 months. The slaw will be ok for a couple of days in the fridge but will soften slightly and is best when freshly made.
NUTRITION
Serving: 1filled taco | Calories: 138kcal | Carbohydrates: 26g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Sodium: 238mg | Potassium: 296mg | Fiber: 7g | Sugar: 4g | Vitamin A: 546IU | Vitamin C: 21mg | Calcium: 57mg | Iron: 2mg
