Ancho is a dried chili originally from Mexico. When fresh it is called a pablano.
*Coriander is a shared ingredient, use half for this dish.
Ancho lentil tacos with pickled jalapeno and avocado salsa
Cook time: 30 minutes
couple, family
Ingredients
Ingredient
Couple
Family
Lentils
Couple
1 tinFamily
2 tinsHands Down tortilla
Couple
6 packFamily
12 packOnion
Couple
1/2Family
1Garlic
Couple
3 clovesFamily
5 clovesAncho tomato paste
Couple
1 pottleFamily
1 pottlePickled jalapeno
Couple
1 pottleFamily
1 pottleCoriander*
Couple
HalfFamily
HalfRed onion
Couple
1/2Family
1Lime
Couple
1Family
2Carrot
Couple
1Family
2Avocado
Couple
1Family
2Instructions
1
Dice the onion.
Mince the garlic.
Strain and rinse the lentils.
2
Roughly chop the jalapeno.
Dice the red onion.
Roughly chop the coriander.
Halve the avocado and peel, then dice into small pieces.
Mix avocado, red onion, jalapeno and half the coriander in a bowl, season with salt and half the lime.
Taste and add more salt, as needed.
Peel and grate the carrot.
3
Put a large frypan on medium heat to preheat with a little oil. Saute the onion 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.
4
Warm the tacos in a hot pan for 15 seconds on each side, as per the packet.
5
Serve ancho lentils in tacos with salsa, the rest of the coriander and lime.
Enjoy.
