The Dishes

Chilli Lentil Tacos

Prep time: | Cook time: | Serves 8-10

  • Tortillas
  • Corn Tortillas
  • Chilli Lentil Base
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp ground cumin
  • 2 tsp paprika powder
  • 1 tsp chili powder
  • 1 tsp salt
  • 500g mushrooms
  • 1½ cups (400 g) lentils
  • Plant Based Cheese Sauce
  • ½ cup raw cashews
  • ½ cup water
  • 2 tbsp nutritional yeast flakes
  • 2 tsp fresh lemon juice
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp salt
  • ⅛ tsp paprika powder
  • Garnishes
  • Avocado slices
  • Chopped tomato
  • Lime wedges
  • Coriander
  1. To start the plant based cheese sauce, cover the cashews with boiling water and let them soak for at least 10 minutes.
  2. To make the chilli lentil base, add oil to a large pot on medium-high heat. When hot, add the onion and garlic, and cook for 3 – 4 minutes.
  3. Then add the spices. Cook for another 1 minute, stirring throughout.
  4. Then add the mushrooms. Cook for another 3 minutes, stirring throughout.
  5. Then add the lentils. Cook for another 5 minutes, stirring occasionally. Then set aside with a lid.
  6. To make the plant based cheese sauce, drain the cashews. Then add the drained cashews and remaining sauce ingredients to a high-speed blender. Blend until smooth.
  7. To prepare the tortillas, put a small saucepan on medium heat. When hot, warm each tortilla for 20 seconds on each side. Keep warm under a tea towel.
  8. Chop garnishes as desired.
  9. Assemble by placing warm tortillas on a taco stand or platter. Top with chilli.
  10. Drizzle over the plant based cheese sauce, and any other desired garnishes. Enjoy!
  11. Storage. Best if enjoyed immediately.
    The Chilli Lentil Base and Plant Based Cheese Sauce can be made ahead of time and stored in an airtight container in the fridge for up to 3 days.
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