Seriously delicious, healthy + vegan version of one of my childhood favourites!
1 cup red lentils (let them soak for a few hours in the morning to lower cooking time).
1 cup veggie stock
1 small onion finely chopped
1 garlic clove
1 tbsp cumin
1 tsp garlic powder
1 tsp oregano
1 tsp red chilli flakes
1 tsp chilli powder
1 tsp salt
1 tsp black pepper
2 cups chopped iceberg lettuce
Drain the lentils and simmer on low in the veggie stock with all the spices, garlic pressed until cooked, approximately 20 minutes if you pre-soaked them.
Scoop the avocados into a bowl and mash with chopped onion. You could add fresh cilantro, garlic, chilli to your liking.
Heat up the tortillas and then plate layering a tortilla with a bed of lettuce, then the lentil mix, guacamole & optional chopped jalapeño 🌵💚✌🏻.
You could do the lentil mixture in the crockpot and not pre-soak them, but double the veggie stock.