10 minutes from start to finish and you’ve got a fantastic weeknight meal. I use soft, free-standing taco shells because they are easy to stuff all at the same time, but if you’ve got crispy taco shells, flip a couple of egg cartons upside down and rack ’em up that way.
Feeds 2 – 3
8 taco shells
1 tbsp olive oil
1/2 tsp cumin
1/2 tsp mild chilli powder
1/2 tsp dried oregano
1/4 tsp ground coriander
1/4 tsp dried chilli flakes
Dash of cinnamon
1 large clove garlic
1 x 390g tin of lentils, drained and rinsed
Salt and pepper
To serve, some or all of the following: lettuce, salsa, very ripe avocado / guacamole, red onion, cheese, Greek yogurt / sour cream, fresh coriander, fresh lime
In a large non-stick sauté pan, add the olive oil and spices. Then turn the heat on to medium and let the spices fry gently in the oil for a minute or two, until fragrant and punchy. Crush in the clove of garlic and cook for 30 seconds or so, then add the drained and rinsed lentils and a pinch of salt and pepper. Turn the heat up to medium-high and cook for 10 minutes, giving the lentils a toss now and again.
Meanwhile, rack up your taco shells and add into each a layer of lettuce, salsa, red onion and avocado / guac.
When the lentils are done – they should sound crisp in the pan – divide them across the taco shells. Grate some cheese over the top and add a dollop of Greek yogurt / sour cream and a sprig or two of fresh coriander. Squeeze over some fresh lime juice and serve immediately.