Sometimes you really have better things to do on your weeknights than cooking up a nice dinner, and even though I am a food blogger, I soooo get that right now. Lately I am in such a cozy, slanket-wearing, box-set bingeing kind of place. Maybe it’s just the time of year: the winter hibernation. In any case, I am very focused on easy recipes right now. Just easy, do-able, recipes…
But, like, still yummy and interesting.
I’ve been on a bit of a lentil kick lately (Exhibit A, Exhibit B), so imagine my joy when I saw lentil tacos on the menu at the lovely Granger & Co in King’s Cross, where I enjoyed a girls night out with some colleagues. (This restaurant can also be found in Sydney, Tokyo, Seoul and Honolulu so if that’s where you’re at, I highly recommend checking it out!)
I’ve always been partial to creative fusion dishes, breaking the mold and using the best of one region’s ingredients with the best of another’s. So this Italian / Mexican mash up really caught my attention. And like so many brilliant concepts, it’s really simple too. Recreating it at home was a breeze, despite my aforementioned slumpish mood.
This 30 minute dinner gives you the chance to eat well and make a healthy dent in your Netflix list, all in the same night.
But for it to be 30 minutes you need pre-cooked lentils in a can or a pouch. Otherwise you will have to cook those first. Then you just heat them up in a saucepan with some flavorings, and serve with tortillas (mine are cactus tortillas, hence the green tinge!), torn buffalo mozzarella, avocado and herbs.
The restaurant’s version had ancho chili powder but I used smoked paprika because that’s what I use for everything, and I think it’s a more common ingredient across the globe. If you have a preferred smoky chili powder, use that!
- 6-8 soft taco shells
- 1 avocado, sliced
- 1 ball of buffalo mozzarella (125g or 4.4oz), torn into small pieces
- Herbs (cilantro, chives or sliced green onions work well here)
- Olive oil
- 2 cups of cooked green lentils
- ½ of a small red onion, minced
- 4 garlic cloves, minced
- 2 tsps of smoked paprika and/or your favorite chili powder (feel free to mix it up but it's great to have something smoky in the mix!)
- ½ tsp cumin
- 1 tsp soy sauce
- ½ tsp red wine vinegar
- Splash of liquid smoke
- 2 Tblsps of tomato puree
- ¼ cup (60mls) of water
- Salt and pepper
- In a large wok or skillet, sautee your onions and garlic in olive oil, until soft and fragrant.
- Add smoked paprika and cumin and cook for another minute before adding in your cooked lentils, tomato puree, soy sauce, liquid smoke, red wine vinegar and water.
- The sauce will be thick and bubbly. Cook over low heat for around 15 minutes until the liquid is reduced.
- The texture is up to you. Add more water and tomato puree if you'd prefer a more loose, saucy mixture - less water if you'd prefer the lentils to be thicker.
- Serve. Add a scoop of lentils, a scattering of avocado and mozzarella, and a handful of herbs to each tortilla. Enjoy!