🌮 Smash Lentil Tacos

🥘 Ingredients

• dried lentils (green, brown, or black) 200g
• onion 1
• shallots 2
• garlic cloves 4
• olive oil 4tbsp
• chilli powder 2 tbsp
• cumin 2 tbsp
• granulated onion 1 tsp
• salt 1 tsp
• black pepper 1 tsp
• canned tomatoes 1
• water 2 tins
• crushed tortilla chips handful
• tomatoes 2
• red onion ½
• jalapenos optional
• cilantro handful
• limes 2
• cheese 150g
• lettuce 1
• sour cream (with chives) 2tbsp
• tortilla 4
• olive oil 1tbsp

1. 1

   Rinse dried lentils (green, brown, or black) in a colander, drain and rinse well.
2. 2

   Dice onion and shallots . Then mince garlic cloves .
3. 3

   Heat a medium pot over medium heat, add olive oil and toast the spices for 1 minute just don't let them burn, chilli powder , cumin , granulated onion , salt , and black pepper .
4. 4

   When toasted, add the onion, shallots, garlic, to the pot and stir to combine. Cook for 2-3 minutes, stirring occasionally.
5. 5

   Add the lentils to the pot, and pour in canned tomatoes . Once the tomato tin is empty, fill it twice with water and add to the pot. Then stir to combine.
6. 6

   Bring to a boil, then reduce heat to low and simmer for 10 minutes. Stir occasionally to make sure lentils don't stick to the bottom.
7. 7

   Once the lentils are cooked, add crushed tortilla chips .
8. 8

   Let the mixture cool down for a couple hours or overnight so it solidifies.
9. 9

   Make fresh pico by diceing tomatoes , red onion , jalapenos , chopping up cilantro , and juicing limes . This pico will be served aside the tacos.
10. 10

    In a bowl add the cooled down lentil mixture and mix with shredded cheese .
11. 11

    Shred lettuce and set aside with sour cream (with chives) .
12. 12

    Add mixture to fill 1 semi-circle on a tortilla , then fold over to cover the filling.
13. 13

    Heat a cast iron skillet over medium heat, add olive oil and cook the tacos for 2-3 minutes on each side until golden brown.
14. 14

    Serve whole or cut into wedges.