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Super Crunchy Lentil Tacos

Super crunchy lentil taco's
Cooking Method
    The lentils filling
  • 1 tablespoon Coconut oil
  • 1 Onion (Chopped)
  • 2 cloves Garlic (Minced)
  • 1 teaspoon Oregano
  • 1/2 teaspoon Black pepper
  • 1 tablespoon Chipotle
  • 1 cup Black lentils (Drained and cooked)
  • 1 teaspoon Vegetable broth
  • Water (Just a bit to dissolve broth)
  • The taco's
  • 15 Tortilla's (Depends on size of you tortilla's)
  • Olive oil (To grease tortilla's)
  1. Sauté and season

    In a pan add your coconut oil ???? and let melt. Once melted add the onion and garlic, let fry for a few minutes.

    Now add the rest of the spices (chipotle, oregano, black pepper) and stir.

    Add the cooked black lentils along with the broth and a bit of water to dissolve the broth.

  2. Roll

    Grab your tortilla’s and apply a bit of olive oil to them. Add the filling and make little rolls (you may need to heat the tortilla’s up a bit to soften them).

  3. Bake

    Put them on an oven tray and bake them for 40 minutes on 200 °C/390 F, until crispy.

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