Smoky lentil and broccoli stem tacos
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 | PREP 10 MINS | COOK 10 MINS | EASY | V LC
2 tbsp olive oil 1/2 red onion, thinly sliced1 large broccoli stem, grated400g tin of green lentils, drained and rinsed2 garlic cloves, finely chopped4 sundried tomatoes, roughly chopped1 tbsp tomato purée1 tbsp soy sauce or tamari1 tsp smoked paprika1 tsp ground cumin1 tbsp nutritional yeast8-12 corn or flour tortillaschopped coriander and basillime wedges CUCUMBER SALSA2 baby cucumbers, quartered lengthways, then thinly sliced½ red onion, finely choppedzest and juice of 1 lime2 tbsp chopped mint2 tbsp chopped coriander½ red or green chilli, deseeded and finely chopped
In a mixing bowl, combine the cucumbers, onion, lime juice and zest, mint, coriander and chilli.
