Lentils become a savory taco filling with tomato sauce, chili powder and Yondu. Fresh salsa and guacamole add color and contrast.
TEMPS DE PRÉPARATION15
min
TEMPS DE CUISSON5
min
PORTIONS4
NIVEAU DE PIMENT
INGRÉDIENTS
Lentil filling:
1/2 can lentils (15 oz per can), drained
1/2 can tomato sauce (8 oz per can)
1/2 Tbsp chili powder
1/2 Tbsp Yondu
Salsa:
1/4 tomato, diced
1/16 red onion, finely chopped
1/4 lime, juiced
1/2 tsp Yondu
1/2 Tbsp cilantro, chopped
Guacamole:
1/2 avocado
1/16 red onion, finely chopped
1/4 lime, juiced
1 tsp Yondu
To serve:
4 corn tortillas
Extra cilantro, for garnish (optional)
Lentil filling:
1 can lentils (15 oz per can), drained
1 can tomato sauce (8 oz per can)
1 Tbsp chili powder
1 Tbsp Yondu
Salsa:
1/2 tomato, diced
1/8 red onion, finely chopped
1/2 lime, juiced
1 tsp Yondu
1 Tbsp cilantro, chopped
Guacamole:
1 avocado
1/8 red onion, finely chopped
1/2 lime, juiced
2 tsp Yondu
To serve:
8 corn tortillas
Extra cilantro, for garnish (optional)
Lentil filling:
2 cans lentils (15 oz per can), drained
2 cans tomato sauce (8 oz per can)
2 Tbsp chili powder
2 Tbsp Yondu
Salsa:
1 tomato, diced
1/4 red onion, finely chopped
1 lime, juiced
2 tsp Yondu
2 Tbsp cilantro, chopped
Guacamole:
2 avocado
1/4 red onion, finely chopped
1 lime, juiced
4 tsp Yondu
To serve:
16 corn tortillas
Extra cilantro, for garnish (optional)
INGRÉDIENTS
Lentil filling:
1/2 can lentils (15 oz per can), drained
1/2 can tomato sauce (8 oz per can)
1/2 Tbsp chili powder
1/2 Tbsp Yondu
Salsa:
1/4 tomato, diced
1/16 red onion, finely chopped
1/4 lime, juiced
1/2 tsp Yondu
1/2 Tbsp cilantro, chopped
Guacamole:
1/2 avocado
1/16 red onion, finely chopped
1/4 lime, juiced
1 tsp Yondu
To serve:
4 corn tortillas
Extra cilantro, for garnish (optional)
Lentil filling:
1 can lentils (15 oz per can), drained
1 can tomato sauce (8 oz per can)
1 Tbsp chili powder
1 Tbsp Yondu
Salsa:
1/2 tomato, diced
1/8 red onion, finely chopped
1/2 lime, juiced
1 tsp Yondu
1 Tbsp cilantro, chopped
Guacamole:
1 avocado
1/8 red onion, finely chopped
1/2 lime, juiced
2 tsp Yondu
To serve:
8 corn tortillas
Extra cilantro, for garnish (optional)
Lentil filling:
2 cans lentils (15 oz per can), drained
2 cans tomato sauce (8 oz per can)
2 Tbsp chili powder
2 Tbsp Yondu
Salsa:
1 tomato, diced
1/4 red onion, finely chopped
1 lime, juiced
2 tsp Yondu
2 Tbsp cilantro, chopped
Guacamole:
2 avocado
1/4 red onion, finely chopped
1 lime, juiced
4 tsp Yondu
To serve:
16 corn tortillas
Extra cilantro, for garnish (optional)
INSTRUCTIONS
Combine the lentils, tomato sauce, chili powder and the filling portion of Yondu in a skillet. Heat for about 2 minutes, then lightly mash the lentils.
For the salsa, mix the diced tomato, salsa portion of red onion, lime juice, Yondu and chopped cilantro.
For the guacamole, mash the avocado with the remaining red onion, lime juice and Yondu.
Warm the tortillas. Fill with the lentils, salsa and guacamole and garnish with extra cilantro if desired.
INSTRUCTIONS
Combine the lentils, tomato sauce, chili powder and the filling portion of Yondu in a skillet. Heat for about 2 minutes, then lightly mash the lentils.
For the salsa, mix the diced tomato, salsa portion of red onion, lime juice, Yondu and chopped cilantro.
For the guacamole, mash the avocado with the remaining red onion, lime juice and Yondu.
Warm the tortillas. Fill with the lentils, salsa and guacamole and garnish with extra cilantro if desired.
Combine the lentils, tomato sauce, chili powder and the filling portion of Yondu in a skillet. Heat for about 2 minutes, then lightly mash the lentils.
For the salsa, mix the diced tomato, salsa portion of red onion, lime juice, Yondu and chopped cilantro.
For the guacamole, mash the avocado with the remaining red onion, lime juice and Yondu.
Warm the tortillas. Fill with the lentils, salsa and guacamole and garnish with extra cilantro if desired.
