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Smoky lentil and broccoli stem tacos
Smoky lentil and broccoli stem tacos
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Total Time:
35 minutes
Delicious budget-friendly taco filling with smoky lentils and broccoli stems pleases all tastes.
Ingredients:
  • 2 tbsp olive oil
  • ½ red onion thinly sliced
  • 1 large broccoli stem grated
  • 1 x 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
  • 2 baby cucumbers quartered lengthways, then thinly sliced
  • ½ red onion finely chopped
  • 1 lime zest and juice of
  • 2 tbsp freshly chopped mint
  • 2 tbsp freshly chopped coriander
  • ½ fresh red or green chilli seeded, finely chopped
  • generous pinch of salt
  • 8–12 corn or flour tortillas warmed
  • freshly chopped coriander and basil
  • lime wedges
Instructions:
  • For the Crisp Cucumber Salsa, toss cucumbers, red onion, lime juice and zest, mint, coriander, and chili in a bowl. Season with salt and pepper. Let sit for 10 minutes to enhance the flavors and reduce excess liquid from the cucumbers. Heat oil in a pan. Saute onion until soft. Add broccoli stem, lentils, garlic, and sundried tomatoes, cook for a few minutes until thickened. Add water if needed. Cover to keep warm. Serve lentil mixture on warm tortillas, topped with Cucumber Salsa, coriander, basil, and lime wedges. Enjoy!

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