Ancho lentil tacos with pickled jalapeño and avocado salsa

Dice the onion.

Mince the garlic.

Strain and rinse the lentils.

Roughly chop the jalapeño.

Dice the red onion.

Roughly chop the coriander.

Halve the avocado and peel, then dice into small pieces.

Mix avocado, red onion, jalapeño and half the coriander in a bowl, season with salt and the juice of half the lime.

Taste and add more salt, as needed.

Peel and grate the carrot.

Put a large frypan on medium heat with a little oil. Sauté the onions for 4 minutes with a little salt. Add the garlic and cook for another minute.

Add the ancho tomato paste and cook for another 30 seconds.

Add the lentils and a few splashes of water. Mash the lentil mix with a potato masher or the back of a fork. Continue to mash, adding more water if it is looking too dry.

Warm the tortillas in a hot pan for 15 seconds on each side.

Serve the ancho lentils in tacos with grated carrot, salsa, the rest of the coriander and lime.

Enjoy.