Smoky lentil and broccoli stem tacos
25 minServes 4
Crispy grated broccoli stem and green lentils seasoned with smoked paprika and cumin, served in warm tortillas with a bright cucumber and mint salsa.
| prepWarm tortillas just before serving | ||||
| 2 baby cucumbers, quartered lengthways, then thinly sliced | Combine cucumbers, onion, lime, mint, coriander & chilli; season, rest 10 min | Spoon filling onto warm tortillas, top with salsa & garnish | ||
| ½ red onion, finely chopped | ||||
| zest and juice of 1 lime | ||||
| 2 tbsp freshly chopped mint | ||||
| 2 tbsp freshly chopped coriander | ||||
| ½ fresh red or green chilli, seeded, finely chopped | ||||
| 2 tbsp olive oil | Heat oil, cook onion 3–5 min until soft | Add broccoli stem, lentils, garlic & sundried tomatoes, cook 2–3 min | Add seasonings & purée, cook 3 min, stir in water last minute | |
| ½ red onion, thinly sliced | ||||
| 1 large broccoli stem, grated | ||||
| 1 × 400 g tin green lentils, drained and rinsed | ||||
| 2 garlic cloves, finely chopped | ||||
| 4 sundried tomatoes, roughly chopped | ||||
| 1 tbsp tomato purée | ||||
| 1 tbsp soy sauce or tamari | ||||
| 1 tsp smoked paprika | ||||
| 1 tsp ground cumin | ||||
| 1 tbsp nutritional yeast | ||||
| ¼ tsp black pepper | ||||
| generous pinch of salt | ||||
| ¼ tsp black pepper | ||||
| 8–12 corn or flour tortillas, warmed | ||||
| freshly chopped coriander and basil | ||||
| lime wedges | ||||
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