Lentil & Carrot Tacos
Not your traditional mince replacement, lentils and carrots form the base of these salty, sweet and spicy tacos. By cooking them long enough in plenty of spices they’re transformed into a great and tasty filling.
Lentil & Carrot Tacos
Ingredients
- 5 tortillas
- 400 gram canned lentils
- 200 gram grated or thinly sliced carrots
- 1 tbsp cooking oil
- 1 tbsp smoked paprika
- 2 gloves garlic minced
- 1 tsp cumin
- 3 tbsp ketjap manis
- 1/2 tsp chili powder optional
- 100 ml water
- 1 tsp sugar
- 1/2 tsp salt
Toppings
- 150 gram corn, canned
- 1 avocado
- 100 gram sliced cabbage
- chipotle or hot sauce optional
Instructions
- Heat some oil in a pan on medium heat, and add the carrots. Bake for about 5-7 minutes.
- Drain the lentils and add them to the pan, together with minced garlic, smoked paprika, cumin, chili powder, ketjap and water. Give a good stir and put on medium heat for 15-20 minutes. Stir occasionally, and if it cooks dry, add a splash of water.
- While that's cooking, shred the cabbage and dice the avocado.
- When the taco filling is cooked (the carrots will be really soft), add the sugar and salt, and give a good stir. Fill the tacos with the lentil-carrot filling, corn, avocado and cabbage. Add some hot sauce of chipotle if you like!