Recipe: Vegetarian tacos with lentils, feta and avocado

This easy recipe for vegetarian tacos uses lentils as a filling base, which makes it a great way to go meat-free on your weekly taco night.


For the sauce

45g whole almonds

350g roasted red capsicum; in oil, drained and chopped

1 tbsp olive oil

1 tbsp lemon juice

2 tsp smoked paprika

30g parmesan cheese; grated

sea salt

freshly ground black pepper

For the lentils

250g brown lentils

2 tbsp olive oil

1 onion; sliced

1 clove garlic

1 tsp ground cumin

1 tsp smoked paprika

sea salt

freshly ground black pepper

To assemble

8 small flour tortillas

1 large vine tomato; cored, seeded and diced

1 large avocado; halved, pitted, peeled and sliced

125g feta; crumbled

1 handful fresh coriander

2 limes; cut into wedges



Step 1. 

For the sauce, pulse the almonds in a food processor until finely chopped.

Step 2.

Add the roasted red capsicum and blend until smooth. Add the olive oil, lemon juice, smoked paprika and parmesan, pulsing until evenly combined. Season to taste with salt and pepper, cover, and chill until needed.

Step 3.

For the lentils, place the lentils in a heavy-based saucepan and cover with at least 2 inches of water. Bring to the boil over a medium heat, then boil for 5 minutes. Reduce to a simmer and cook for 15-20 minutes until the lentils are tender. Drain well.

Step 4.

Heat the olive oil in a large saucepan set over a medium heat until hot. Add the onion and a pinch of salt, and cook for 5 minutes, stirring, until softened. Stir in the garlic and cook for 1 minute. Add the spices, cook for 30 seconds, and then stir in the cooked lentils. Remove from the heat and season to taste with salt and pepper.

Step 5.

To assemble, warm the tortillas, one by one, in a dry frying pan over a medium heat. Fill the tortillas with lentils, tomato, avocado, feta and the sauce. Garnish with fresh coriander and serve with lime wedges to squeeze over

Serves 4.