Derek Sarno's Smash Lentil Queostacos

Dice the onion, shallots and garlic. Heat and season a pan with salt and oil before adding the spice mix and diced aromatics. Saute until they reduce.
Add tinned tomatoes, water (and dried lentils, if using). Bring to a boil and then reduce to a simmer until stewed through. Add the pre-cooked lentils and warm through.
Divide the mixture and blend half before recombining to get a thicker consistency. If possible, cool the lentil mixture.
Prepare the pico de gallo: chop all the ingredients and mix with the lime juice. Refrigerate. Don’t salt until serving otherwise it’ll draw all the water out.
Prepare a pan with oil. Add cheese and crushed tortilla chips to the lentil mixture. Spread lentil mixture over half of the corn tortilla so you can fold it in half. Fry until crispy.
Serve with pico de gallo, chopped romaine, yogurt and extra coriander.

Category