Smoky lentil and broccoli stem tacos

Name: Smoky lentil and broccoli stem tacos
Total time: 35 min
Yield: 4
Ingredients: 2 tbsp olive oil; ½ red onion thinly sliced; 1 large broccoli stem grated; 1 x 400 g tin green lentils drained and rinsed; 2 garlic cloves finely chopped; 4 sundried tomatoes roughly chopped; 1 tbsp tomato purée; 1 tbsp soy sauce or tamari; 1 tsp smoked paprika; 1 tsp ground cumin; 1 tbsp nutritional yeast; ¼ tsp black pepper; 2 baby cucumbers quartered lengthways, then thinly sliced; ½ red onion finely chopped; 1 lime zest and juice of; 2 tbsp freshly chopped mint; 2 tbsp freshly chopped coriander; ½ fresh red or green chilli seeded, finely chopped; generous pinch of salt; ¼ tsp black pepper; 8–12 corn or flour tortillas warmed; freshly chopped coriander and basil; lime wedges

With a Crisp cucumber salsa

“Meat-eaters and vegans alike will enjoy this budget-friendly take on tacos. A handful of surprisingly simple ingredients lends big flavours and ‘meaty’ textures to the smoky lentil and broccoli stem taco filling. ”

Serves 4

Cooks In35 minutes (20 MINUTES PREP, 10-15 MINUTES COOK)

DifficultyNot too tricky

Lentil Tomato Fruit Lunch & dinner recipes

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By Max La Manna

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Ingredients

2 tbsp olive oil
½ red onion , thinly sliced
1 large broccoli stem , grated
1 x 400 g tin green lentils , drained and rinsed
2 garlic cloves , finely chopped
4 sundried tomatoes , roughly chopped
1 tbsp tomato purée
1 tbsp soy sauce , or tamari
1 tsp smoked paprika
1 tsp ground cumin
1 tbsp nutritional yeast
¼ tsp black pepper
Crisp cucumber salsa
2 baby cucumbers , quartered lengthways, then thinly sliced
½ red onion , finely chopped
1 lime , zest and juice of
2 tbsp freshly chopped mint
2 tbsp freshly chopped coriander
½ fresh red or green chilli , seeded, finely chopped
generous pinch of salt
¼ tsp black pepper
To serve
8–12 corn or flour tortillas , warmed
freshly chopped coriander and basil
lime wedges

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Method

For the Crisp cucumber salsa, combine the cucumbers, red onion, lime juice and zest, mint, coriander and chilli in a mixing bowl. Season with salt and black pepper and leave for about 10 minutes before serving. This will allow the flavours to marinate and will also remove some of the liquid from the cucumber, providing a less watery crunch.
Heat the oil in a large frying pan over medium heat and cook the onion for 3–5 minutes, stirring occasionally, until soft. Add the grated broccoli stem, lentils, garlic and sundried tomatoes and cook for 2–3 minutes, stirring occasionally.
Add all the remaining ingredients and cook for about 3 minutes, stirring frequently, until the mixture thickens and begins to stick to the pan. Stir in 1–2 tablespoons of water for the last minute of cooking. Remove from the heat and cover with a lid while you warm the tortillas.
To serve, spoon the lentil and broccoli stem mixture onto warm tortillas and top with Cucumber Salsa, fresh coriander and basil, with lime wedges on the side.

Tips

SMOKY LENTIL AND BROCCOLI STEM TACOS
Super-versatile: sub for the Killer Tofu ‘Ground Beef’ in the Loaded Nachos (page 19 of You Can Cook This!), use in a chilli, burritos and rice bowls.

If gluten is an issue for you, ensure you use tamari, a gluten-free version of soy sauce, and gluten-free corn tortillas.

CRISP CUCUMBER SALSA
Make 1 day in advance if needed; keep for 3 days in the fridge in a sealed container.

You may want more chilli, or less, depending on the chilli heat and how spicy you like it.

You Can Cook This!

By Max La Manna

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