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Spiced Lentil Tacos with Grilled Pineapple Salsa Recipe

Spiced Lentil Tacos with Grilled Pineapple Salsa recipe
The Happy Foodie

Spice up store-cupboard staple brown lentils with this recipe for tasty vegetarian tacos, complete with a sweet pineapple salsa spiked with lime and fresh chilli.

Ingredients

Lentil

Method

1
In a medium saucepan, combine the lentils, stock, bay leaf, garlic powder, ground ginger, allspice, and cumin. Bring to the boil then reduce to a simmer. Cook over a medium-low heat for 30–35 minutes, until the lentils are tender and most of the stock has been absorbed, adding water as needed. Remove the bay leaf and let sit, covered.
2
Meanwhile, heat a ridged cast-iron grill pan over a medium high heat. Cook the pineapple slices for 2–3 minutes on each side until caramelized. Remove from the heat and leave to cool.
3
To make the salsa, dice the pineapple and combine in a small mixing bowl with the jalapeño, onion, coriander, and lime juice. Season with salt and pepper to taste.
4
To assemble each taco, place a portion of the lentils onto a tortilla, then top with 2 tablespoons of salsa. Repeat to make 8 tacos in total. Roll the tacos and serve immediately.
5
Make it with meat – Add 75g (2 ½ oz) cooked, chopped, smoked pork or turkey to the lentil mixture after removing the bay leaf.
6
Pulse Exchange Use an equal amount of Puy lentils in place of the brown lentils.
7
NUTRITION PER TACO
8
Calories 170 Total Fat 1g Saturated Fat 0g Cholesterol 0mg Sodium 55mg Total Carbohydrate 33g Dietary Fibre 10g Sugars 5g Protein 8g

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