🌮 Smash Lentil Tacos

30 minutes

1. Rinse dried lentils (green, brown, or black)(200) in a colander, drain and rinse well.
2. Dice onion(1) and shallots(2). Then mince garlic cloves(4).
3. Heat a medium pot over medium heat, add olive oil(4) and toast the spices for 1minute just don't let them burn, chilli powder(2 tbsp), cumin(2 tbsp), granulated onion(1 tsp), salt(1 tsp), and black pepper(1 tsp).
4. When toasted, add the onion, shallots, garlic, to the pot and stir to combine. Cook for 2-3 minutes, stirring occasionally.
5. Add the lentils to the pot, and pour in canned tomatoes(1). Once the tomato tin is empty, fill it twice with water(2 tins) and add to the pot. Then stir to combine.
6. Bring to a boil, then reduce heat to low and simmer for 10 minutes. Stir occasionally to make sure lentils don't stick to the bottom.
7. Once the lentils are cooked, add crushed tortilla chips(handful).
8. Let the mixture cool down for a couple hours or overnight so it solidifies.
9. Make fresh pico by diceing tomatoes(2), red onion(0.5), jalapenos(optional), chopping up cilantro(handful), and juicing limes(2). This pico will be served aside the tacos.
10. In a bowl add the cooled down lentil mixture and mix with shredded cheese(150).
11. Shred lettuce(1) and set aside with sour cream (with chives)(2).
12. Add mixture to fill 1 semi-circle on a tortilla(4), then fold over to cover the filling.
13. Heat a cast iron skillet over medium heat, add olive oil(1) and cook the tacos for 2-3 minutes on each side until golden brown.
14. Serve whole or cut into wedges.