Public
Derek Sarno's Smash Lentil Queostacos
Public
Servings
3
Prep time
30 min
Cook time
10 min
Category
Main Dishes
Source
Ingredients
Lentil Mix
1 sachet of pre-cooked lentils (or 1 cup dried lentils, washed, rinsed and drained
1 can plum tomatoes
2 1/2 Cups water
1 Onion, diced
2 Shallots, diced
4 cloves garlic, minced
3-4 TBS Olive Oil (optional)
Steam sauté if you prefer with a bit of broth or water
Handful tortilla chips, crushed
1 ½ Cups Shredded Smoked Vegan Cheese, (Optional)
1 Pack small to medium sized tortilla wraps or soft taco shells
1 Head Lettuce, shredded
Spice Mix
2 TBS Chili Powder
2 TBS Cumin
1 tsp Onion, granulated
1 tsp Salt, kosher
1 tsp Black pepper
Pico De Gallo/Salsa
2 tomatoes, diced
½ red onion, diced
Handful, Cilantro/Coriander, rough chop
2 limes, juiced
Jalapeno Diced, optional.
Instructions
- 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.
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