INGREDIENTS
6
tortillas
100 g
red lentils (uncooked)
350 milliliters
vegetable broth
1 tsp
ground cumin
2
tomatoes
1
cucumber
1/2
iceberg lettuce
1
onion
1/2
yellow bell pepper
1/2
avocado
10 g
mint leaves
10 g
parsley leaves
2 tbsp
olive oil
1/2
lemon (juiced)
salt
250 g
soy yogurt
1 tbsp
dill (chopped)
1 clove
garlic (crushed)
salt