Ancho lentil corn tacos, pickled jalapeno pico de gallo and avocado*

Dice the onion.

Mince the garlic.

Strain and rinse the lentils.

Remove the core and dice the tomato.

Roughly chop the jalapeno and pickled onion.

Roughly chop the coriander.

Mix tomato, coriander, pickled onion and jalapeno in a bowl, season with salt and a splash of olive oil.

Taste and add more salt, as needed.

Peel and grate the carrot.

Cut the avocado in half, remove the stone, scoop out the flesh and slice.

Put a large frypan on medium heat to preheat with a little oil. Saute the onion for 2 minutes, then add the garlic, and a pinch of salt. 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 tacos in a hot pan for a few seconds on each side, adding a few splashes of water to help soften them.

Serve ancho lentils in tacos jalapeno pico, carrot and avocado.