BBQ Lentil Tacos
with Tomatillo Salsa & Creamy Apple-Cabbage Slaw
Cooking time
20 minutes
Servings
2/4
Calories
760 /serving
Qué bueno, sin carne! Using lentils instead of meat is a great alternative for a vegetarian supper, without skimping on flavour or fulfillment. Cook the ready-to-go legumes with garlic, Mexican-themed spices and a splash of sweet, deep and dark BBQ sauce for some full-bodied tastiness. Elevate the works with a warm tomatillo salsa, and a crisp slaw of shredded cabbage and apple matchsticks luxed up with sour cream. A smart spin on a suppertime standard.
We will send you:
- 225g Tomatillos
- 150g Shredded green cabbage
- 1 Garlic clove
- 1 Apple
- 540ml Lentils (canned)
- 30ml Apple cider vinegar
- 60ml BBQ sauce
- 43ml Sour cream
- 6 Wheat flour tortillas
- 10g Latin Accent spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Milk, Mustard, Sesame, Sulphites, Wheat
You will need:
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
13 g
Saturated Fat
5 g
Sodium
2070 mg
Total Carb
135 g
Sugars
35 g
Protein
36 g
Fibre
22 g
Preparation
Mise en place
Drain and rinse the lentils; mash ⅓. Core and cut the apple into matchsticks; toss with a splash of the vinegar to prevent browning. Remove the husks from the tomatillos; medium-dice. Mince the garlic.
Make the BBQ lentils
In a large pan, heat a drizzle of oil on medium-high. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the lentils, ⅔ of the BBQ sauce, ½ cup water (double for 4 portions), ⅔ of the spices and S&P. Cook, stirring frequently, 2 to 4 min., until thickened. Transfer to a bowl. Wipe out and reserve the pan.
Make the slaw
Meanwhile, in a large bowl, combine the sour cream, remaining vinegar, a drizzle of oil and S&P. Add the cabbage and apple; toss well.
Make the tomatillo salsa
In the reserved pan, heat a drizzle of oil on medium-high. Add the tomatillos, remaining garlic and spices, and S&P. Sauté, 3 to 5 min., until beginning to soften. Add the remaining BBQ sauce and ½ cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 3 to 5 min., until reduced. Transfer to a bowl. Wipe out and reserve the pan.
Warm the tortillas
Heat the same pan on medium. Working in batches, add the tortillas and toast, 30 sec. to 1 min. per side, until lightly browned.
Plate your dish
Divide the tortillas between your plates. Top with the BBQ lentils, tomatillo salsa and slaw. Bon appétit!
