Spicy Lentil Tacos (18g Protein)

Lentils take on taco seasoning better than mince takes on anything, and the oven trick here, draping tortillas over the rack bars so they crisp into shells, means crunch without frying. Spice is adjustable from “Tucson” down to “convalescent”, and the lentils don’t mind either way.

Ingredients

• 250g dried brown or green lentils
• 2 onions, chopped
• 3 garlic cloves, minced
• 1 jalapeño, deseeded and finely chopped (optional)
• 3 tbsp reduced-salt taco seasoning
• 350ml low-salt vegetable stock
• 8 small corn tortillas
• 2 tomatoes, chopped
• 2 handfuls shredded lettuce
• 4 tbsp guacamole
• Salsa, to serve

Method

1. 1Heat the oven to 180C/160C fan/gas 4. Simmer the lentils in a covered pan with 600ml water over a low heat for about 20 minutes, until tender, then drain.
2. 2Meanwhile, cook the onions, garlic and jalapeño (if using) in a saucepan over a medium heat for about 8 minutes until golden, adding water a tablespoon at a time to stop them sticking.
3. 3Add the drained lentils, taco seasoning and stock to the onion pan. Bring to the boil, then cover and simmer gently for 5-7 minutes until thick and spoonable.
4. 4While it simmers, drape each tortilla over two bars of the oven rack so the sides hang down. Bake for 5-7 minutes until crisped into shells.
5. 5Fill the shells with the spiced lentils and top with chopped tomato, lettuce and a spoonful of guacamole, with salsa alongside.

Tips for GLP-1 appetites

• Skip the jalapeño and use half the taco seasoning for a nausea-safe version, the lentils still carry it.
• Soft option: warm the tortillas instead of crisping them and fold like soft tacos, easier eating on a tender stomach.