Smoky Chipotle Lentil Tacos

Ingredients

• 250 g red lentils
• 2 tbsp chipotle paste
• 400 g tinned chopped tomatoes
• 3 garlic cloves
• 1 white onion
• 8 small corn tortillas
• 150 g shredded red cabbage
• 2 lime
• 1 tbsp sunflower oil
• 20 g fresh coriander

Method

1. 1

   Finely dice the onion and crush the garlic. Heat the oil in a large frying pan and soften the onion for 5 minutes, then add the garlic and cook for a further minute.

2. 2

   Stir in the chipotle paste, then add the red lentils and chopped tomatoes along with 300ml of water. Simmer on a medium-low heat for 20–25 minutes until the lentils are tender and the mixture is thick.

3. 3

   Meanwhile, quickly pickle the red cabbage by squeezing over the juice of one lime and adding a pinch of salt. Toss well and set aside.

4. 4

   Warm the corn tortillas in a dry frying pan for 30 seconds each side.

5. 5

   Spoon the smoky lentil filling into the tortillas, top with the pickled cabbage and a handful of fresh coriander, then finish with a squeeze of lime.