Vegan Tex~Mex Tacos

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 jalapeño

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

Corn tortillas

2 cups chopped iceberg lettuce

2 avocados

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.

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