Easy Red Lentil Tacos

Serves 1 | Prep time: 10 mins | Cooking time: 20 mins

INGREDIENTS

• 70g/2.5oz (1/3 cup + 1 tsp) dry red lentils
• 1 cup water
• 50g/1.8oz brown onion, diced (1/2 medium onion)
• 100g/3.5oz red capsicum/bell pepper (3/4 cup, diced)
• 1/4 tsp cumin powder
• 1/4 tsp dried oregano
• 1/2 tsp paprika powder
• Iodised salt to taste
• 2 wholegrain mini-wraps (abt 45-50g/1.6oz-1.8oz each)
• 50g/1.8oz fresh tomato (1/4 cup, diced)
• 50g/1.8oz carrot (1/2 cup, grated)
• 40g/1.4oz leafy green mix (2 handfuls)
• Fresh coriander, to serve
• Optional: squeeze of lemon juice, chilli flakes

METHOD

1. Prep all the ingredients first. Dice the onion, capsicum and tomato, grate the carrot, rinse lentils in cold water then drain, and rinse and pat dry the leafy green mix.
2. In a non-stick pot on medium-high heat dry sauté the onion for a few minutes. If your pot is not non-stick, sauté onion with a little bit of water.
3. Add lentils with 1 cup of water. Bring to a boil uncovered over medium heat. Then reduce heat, add your seasonings (cumin, oregano, paprika, salt) and allow to simmer with lid on for about 15 minutes. About a couple of minutes before turning off heat, add capsicum. If your lentil mince is a bit watery, continue cooking until it thickens to your liking. Remove from heat.
4. Preheat oven to 200C/395F. Drape each wrap over two oven rack rungs to create taco shells. Bake for about 5 minutes.
5. Assemble your tacos with the leafy greens, lentil mince, tomato, shredded carrot and fresh coriander.

Macros – Carb: 100g  Fat: 10g  Prot: 28g  Calories: 602

This recipe is part of the 7-day Endurance meal plan