Ingredients
½ Packet of green lentils (soaked overnight in water)
Hemp or Olive oil - tbsp
1 onion chopped
*2 bell peppers (one red one yellow) diced
*6 Chesnutt mushrooms sliced
*4 Cloves of Garlic crushed
*A thumb sized piece of ginger grated or chopped
* 1 Chilli Chopped
* 1 Large Carrot sliced and diced into chunks
4 Spring Onions Chopped
Bunch of Coriander
1 tsp of Cumin, Tumeric, Garam Masala, paprika & Harissa Spices
Lemon Juice (2 lemons if using fresh)
Water
Salt
Peppercorns crushed
For the Cups
Pack of Corn Tortillas
Olive Oil Cooking Spray
Cheese Slices
Method
Leave your lentils to soak overnight, the next day change the water add a tbsp of Salt and bring to the boil, leave to boil for 10 mins then cover and turn off the heat whilst you make the next part.
In a large wok or frying pan heat your oil and add the onion for 4mins
Add all of the all of the * ingredients and half of the spices and coriander and the juice of one lemon
Keep stirring then reduce the heat to a medium low level and season
Drain your lentils over a colander – saving the juice in a pan below
Cover the lentils with the rest of your spices and coriander and squeeze the other lemon juice over the top, season
Add the lentils to your other pan and mix everything together, then cover with the drained lentil water in the other pan and add the spring onions
Bring to boil once more then turn off the heat and leave for 3-4 mins
For the Taco cups cut you tortillas in half
Spray large muffin tin baking trays and the halved tortillas with the oil and place the bread into the molds folding over in to a cup shape
Bake in the oven at 190 degrees for 8mins then add half a slice of cheese to the bottom of each one and bake for 2 more mins
Scoop in your lentils and serve!