• Lara Flanagan

Lentil Tacos with Guacamole & Sour Cream

This lentil chilli also makes a great addition to nachos.

Lentil Tacos with Guacamole & Sour Cream

Makes enough for 20 tacos – perfect for a gathering

Lentil Chilli:

2 onions – peeled and diced

4 cloves of garlic – peeled and finely chopped

2 teaspoons cayenne pepper

2 teaspoons smoked paprika

2 teaspoons garlic powder

2 teaspoons onion powder

2 cups green lentils

1 litre vegetable stock

1 tin diced tomato

Salt to taste

Olive Oil

Add olive oil to frypan and add onions and heat until translucent.

Add garlic and combine to warm the garlic.

Add cayenne pepper, smoked paprika, garlic powder and onion powder.

Stir with spoon until combined.

Add lentils, tomatoes and ½ of vegetable stock and bring to a simmer.

Cook for at least 30 minutes until lentils are tender

Add the rest of the vegetable stock gradually during the 30 minutes.

Simmer until liquid has reduced.


4 avocados

4 tablespoons sweet chilli sauce

Juice from 1 lime

Salt to taste

Halve avocados, remove seed and mash with fork.

Add to bowl with sweet chilli sauce and lime juice.

Combine with fork and salt to taste.

Sour Cream:

1 cup of cashews – soaked for at least 4 hours

1 cup of water + more if necessary

2 tablespoons Apple Cider Vinegar

Salt to taste

Blend all ingredients together until silky smooth.

Final ingredients:

20 taco shells

1 lettuce

6 tomatoes

Roughly chop lettuce and tomatoes.

Assemble with lettuce at bottom, lentil chilli, tomatoes, guacamole, and sour cream.

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