Spiced lentil tacos with pickled onion

Method

1. Slice the peeled red onion thinly and leave it in a bowl with the rice vinegar and a good pinch of salt for 15 minutes, stirring once.
2. Drain and rinse the green lentils. Shred the little gem lettuce and roughly chop the coriander.
3. Warm the olive oil in a frying pan over a medium heat. Add the cumin and smoked paprika for 30 seconds, then the tomato purée and the lentils.
4. Pour in 100 ml of water, season with salt and pepper and cook for 8 to 10 minutes, stirring and mashing lightly, until thick and a little sticky.
5. Squeeze in the juice of half the lime.
6. Warm the corn tortillas one at a time in a dry pan, 20 to 30 seconds a side, and wrap in a tea towel.
7. Fill the tortillas with lentils, lettuce and drained pickled onion. Scatter the coriander over and serve with the rest of the lime in wedges.

Tip Tinned lentils keep this quick; if you only have dried, cook them until tender and drain well before starting.

Photo made with AI.

From Nosha · nosha.app