INGREDIENTS
300 g
| 1½ cups uncooked green lentils (, or brown. NOT red)
6 cloves
garlic
2 tsp
salt
1/4 cup
nutritional yeast (, optional but adds depth to the flavour)
796 milliliters
| 28 fl oz | 3⅓ cups canned crushed tomatoes (, or passata)
240 milliliters
| 1 cup water
1
medium onion (, chopped finely)
1/3 cup
| 5½ tablespoons chili powder (, If in the UK do not use this much. Yours is different to the chili powder in the U.S & Canada. Just use 1 - 2 teaspoons)
1/4 cup
| 4 tablespoons maple syrup
2 tsp
ground cumin
2 tbsp
dried oregano
2 tbsp
smoked paprika (or chipotle powder)
1/4 cup
| 4 tablespoons apple cider vinegar
1/2 tsp
ground cinnamon
1 tsp
ground coriander
500 g
| around 5 cups shredded | ½ small red cabbage (, you can use white cabbage instead or a mix of both)
1/2
red onion (, sliced finely )
7 tbsp
lime juice
2 tbsp
maple syrup
18
small tortillas or taco shells
cilantro (for garnish)
guacamole ((optional))