BBQ Tacos

Vegan | Gluten Free

And now for something completely different - a savoury dish with a twist. A chocolaty one of course :) We like to crank the heat up on this one but have left the recipe mild. If you like it hot, you'll know what to do...

Ingredients:

100g red lentils 
200g Water
1/2 bell pepper (100g)
1/2 white onion (50g)
5 mushrooms (100g)
1 small grated carrot (30g)
100g sweetcorn
50g sun dried tomatoes in oil 
3 tbs tomato purée
1 small jalapeno (chopped finely)
2 tbs coconut sugar 
2 tbs cumin 
1 tbs smoked paprika 
1 tbs paprika 
2 tsp cacao powder

1 tsp chili powder

Salt & pepper to taste 
Tacos

Directions:
Add lentils and water to a saucepan, bring to a boil and let simmer until tender
Chop bell pepper, onions and mushrooms finely. Add them to a different saucepan and sauté for 10 minutes.
Grate the carrot and add it to the saucepan with the sweetcorn, sundried tomatoes, tomatopurée and jalapeno.
Add the cooked lentils to the saucepan with the vegetables and stir well.
Now add the spices and give it a good stir.
Serve in tacos.
I topped my tacos with sweetcorn, olives and spring onion

Recipe and pics by our good friend Caroline, you can get more inspiration from her insta feed

 

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