1 cup uncooked french green lentils, rinsed
1 cup walnut pieces, toasted
1 tbsp. ground cumin
1 red chili, finely chopped
½ tsp. good quality salt
1 capsicum, julienned
1 spanish onion, thinly sliced
1 tbsp. extra virgin coconut oil
½ bunch coriander
½ cup full cream yoghurt
6 lettuce wraps
2 avocado, sliced
1 punnet red perino tomato, sliced
Add the lentils in a medium saucepan with 2 cups of water, Bring to the boil for a couple of minutes then reduce the heat to a simmer and cook for 25 minutes. Drain excess water and leave to cool.
In a frying pan add the coconut oil, onion, capsicum, chili, salt, pepper and sauté for approx. 5 minutes or until cooked. Pulse walnuts in food processor and fold in lentils, cumin, yoghurt and coriander.
To serve, layer the lettuce cup, onion mixture, lentil mixture, avocado, tomatoes, and eat! Yummy and messy.