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Enchilada Lentil Tacos with Lime Slaw

Melanie McDonald
  • 135 minutes
  • Serves 18

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))