with Mexican coleslaw, avocado, sprouts and crema
1 cup lentils
1.5 red onion
220g cabbage – prepared by Plant Prepped
2 tsp cumin
5 garlic cloves
Crema – prepared by Plant Prepped
2 tsp Mexican seasoning – prepared by Plant Prepped
Cook the lentils
Rinse the lentils under cold water a few times.
Chop 1 onion and 3 cloves of garlic finely. Preheat a medium sauce pan over medium heat and once hot add 1-2 tablespoons of oil, then add the onions and garlic. Cook for about 5 minutes then add the Mexican seasoning and 1 teaspoon of cumin, stir and cook for about 3 minutes more. Add the lentils, salt and 2 cups of water and bring to a boil, then reduce the heat to medium low. Cover with a lid and cook for 40-45 minutes. Taste and adjust salt.
Make the slaw
Thinly slice the remaining onion.
Chop the cilantro and transfer to a bowl and combine with the sliced onion and cabbage.
In a small bowl, add the juice of a lime, 2 pressed garlic cloves, remaining cumin, salt and 2 tablespoons of olive oil. Combine with the slaw and mix well. Taste and adjust salt.
Cook the tortillas
Preheat a pan over high heat and once hot, place 1 tortilla at a time and cook for about a minute, then flip on the other side and cook for 1 more minute. Tortillas should look blistered. Place the cooked tortillas in a towel or the same bag they were packaged in, this will keep them warm and soft.
Assemble the tacos
Slice the avocado into strips
Layer each tortilla with coleslaw, lentils, slices of avocado, sprouts and top with crema. Enjoy!