
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.
Guacamole:
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.