Ingredients

The following ingredients have 8 Servings
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Instruction

  • <p>In a medium saucepan, combine the lentils, stock, bay leaf, garlic powder, ground ginger, allspice, and cumin. Bring to the boil then reduce to a simmer. Cook over a medium-low heat for 30–35 minutes, until the lentils are tender and most of the stock has been absorbed, adding water as needed. Remove the bay leaf and let sit, covered.</p> <p>Meanwhile, heat a ridged cast-iron grill pan over a medium high heat. Cook the pineapple slices for 2–3 minutes on each side until caramelized. Remove from the heat and leave to cool.</p> <p>To make the salsa, dice the pineapple and combine in a small mixing bowl with the jalapeño, onion, coriander, and lime juice. Season with salt and pepper to taste.</p> <p>To assemble each taco, place a portion of the lentils onto a tortilla, then top with 2 tablespoons of salsa. Repeat to make 8 tacos in total. Roll the tacos and serve immediately.</p> <p><strong>Make it with meat –</strong> Add 75g (2 ½ oz) cooked, chopped, smoked pork or turkey to the lentil mixture after removing the bay leaf.</p> <p><strong>Pulse Exchange </strong> Use an equal amount of Puy lentils in place of the brown lentils.</p> <div> <p><strong>NUTRITION PER TACO</strong></p> </div> <p>Calories 170 Total Fat 1g Saturated Fat 0g Cholesterol 0mg Sodium 55mg Total Carbohydrate 33g Dietary Fibre 10g Sugars 5g Protein 8g</p>