Ancho lentil tacos with pico de gallo and avocado

Cook time: 20 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Lentils
Couple
2 tins
Family
3 tins
Tacos
Couple
1 bag
Family
1 bag
White onion
Couple
1
Family
1
Garlic
Couple
3 cloves
Family
5 cloves
Ancho tomato paste
Couple
1 pottle
Family
1 pottle
Tomatoes
Couple
2
Family
3
Red onion
Couple
1/2
Family
1
Coriander*
Couple
1/4
Family
1/4
Lime
Couple
1/2
Family
1
Carrot
Couple
1
Family
2
Avocado
Couple
1
Family
2

Ancho is a dried chili originally from Mexico. When fresh it is called a pablano.

*If you’re on the 4- or 5-night plan, coriander is a shared ingredient. Use about a quarter for this dish.

 

Instructions

1

Dice the white onion.

Mince the garlic.

Strain and rinse the lentils.

2

Make the pico de gallo

Remove the core from the tomatoes and dice into 1 cm cubes.

Finely dice the red onion.

Roughly chop the coriander.

Mix together in a bowl with lime juice, salt, cracked black pepper and a splash of olive oil.

Taste and add more lemon or salt, as needed.

3

Peel and grate the carrot.

Put a large fry pan 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 lentils with a potato masher or the back of a fork. Continue to mash, adding more water if it is looking too dry.

4

Warm the taco shells by wrapping them in a damp tea towel and putting them in the oven on low heat, or in the microwave for 30 seconds. Alternatively, you can pan fry them for 10 seconds on medium-high heat.

 

5

Halve the avocado and remove the stones. Remove the flesh from the skin and slice, then sprinkle with a little salt.

 

6

Serve ancho lentils in tacos topped with pico, grated carrot and avocado.



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