Smokey Lentil Tacos

Serves 4-6

Time 45 minutes

Ingredients

1 medium sized head of cauliflower, cut into florets

1 onion, chopped

1 garlic clove, chopped

3 tbsp tomato paste – low salt

1 tsp ground cumin

½ tsp chilli powder

½ tsp smoky paprika

¾ cup brown lentils – soak overnight, rinse, drain

2 cups water or vegetable stock

Extra virgin olive oil

Salt and pepper

To Serve

Corn tortillas

Adobo sauce

Sour cream

Method

Preheat the oven to 190°C.

On a lined tray place the cauliflower florets and drizzle with olive oil and season with salt and pepper.

Cook for 35 minutes in the oven until golden brown, ensure you toss them around halfway through.

To prepare the lentils, warm olive oil in a pot and brown the onion and garlic – after 3-4 minutes add the tomato paste and spices and stir constantly to ensure combined.

Add lentils and the water and gently simmer for 35-40 minutes until the lentils are totally tender and soft, most of the water should evaporate.

If at any point the lentils are not in enough water, add a small amount.

Once done scoop out any excess liquid from the lentils and set aside.

To construct the tacos – warm corn tortillas on a crepe pan, spoon in the lentil mixture, top with cauliflower and a generous dollop of sour cream and adobo sauce.