Braised Lentil Tacos

Updated: Apr 9

By Sarah Gustafson


@Just_a_cook_in_canada


This recipe is brought to us by Sarah Gustafson, a talented cook who provides us with delectable recipes to compliment our growing spice collection. This dish is vegan but caters to all taco lovers! It is a great combination of spicy, savory & citrus, these tacos offer a unique twist on a classic we have all grown to love.




INGREDIENTS


Lentils:

- 3 Tomatoes finely chopped

- 1.5 Cups Du Puy Lentils (French Lentils)

- 2 TBLS Tomato paste

- 2 Ancho chillies

- 3 Cascabel chilies

- 1 TSP Cumin seed

- 1 TSP Coriander seed

- 1 TSP Cyprus Salt


Guacamole:

- 2 Ripe avocado

- Lime juice, to taste

- 1 TSP Guacamole seasoning


Quick-pickled hibiscus onions:


- 1 Red onion very thinly sliced

- Juice of 2-3 Limes (6 TBLS)

- 6 TBLS Apple Cider Vinegar

- 2 TSP Dried Hibiscus Flowers

- 1 TSP Sugar


Grilled marinated mushrooms:

- 400G of Cremini Mushrooms (Whole)

- Juice of 2-3 limes (6 TBLS)

- 1 TSP Cyprus Salt

-1 TBSP Olive Oil

Tortilla Shells - Heirloom Blue Corn Masa



 


INSTRUCTIONS


  1. Prep the quick-pickled onions. Combine all of the ingredients & let sit for min 2 hours, stirring occasionally. Can be made day before & kept in the fridge. Serve at room temperature.

  2. Next, marinate the mushrooms with the lime juice, olive oil and salt (stir occasionally)

  3. Remove seeds & stems from the Ancho & Cascabel chilies & place in a heat proof bowl. Cover them with 1.5 cups boiling water & let soak for 20 mins. Blend the chilies in a food processor, including the soaking liquid, until smooth.

  4. Next place cumin & coriander seeds in a dry fry pan over medium heat & cook until fragrant, shaking the pan a few times to prevent burning. Add to mortar & pestle and crush into a coarse powder, or use a grinder.

  5. Add the chopped onion, minced garlic & olive oil to a large sauté pan & set heat to medium (start with a cold pan to prevent your veg from burning). Sauté for 10-15 mins, stirring often.

  6. Add the spices & cook for 2 mins, stir often. Add the chopped tomato & stir. Let cook for 5 mins.

  7. Add lentils, blended chilies, tomato paste, salt and 1.5 cups water. Bring to a boil, reduce heat to low & cover. Cook for 35-40 mins or until tender. If lentils are not tender & pan is dry add a little water. Remove the lid & allow to simmer uncovered if too liquidy. You want a thick, rich sauce.

  8. Cook your tortilla shells as directed on the packaging. Keep the cooked tortillas well wrapped in a clean tea towel while you prep the rest of the meal.

  9. Prep the guacamole by scooping the avocado flesh into a bowl & mash with lime juice & seasoning.

  10. While the lentils are simmering, thread the marinated mushrooms onto skewers (stem & cap facing out) & grill on high for a few minutes per side or toss them in a hot grill pan over high heat.


Serve everything family-style and build your own taco. Enjoy!



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