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Mushroom-lentil tacos

You can enjoy these any day of the week. Our mushroom-lentil tacos are budget-friendly and packed with authentic spicy flavours that will make every bite a treat.


For the tacos
4 tortillas
Vegetable oil, to brush
For the filling
1 tsp vegetable oil
250g mushrooms, sliced
½ red pepper, diced
½ tsp paprika
½ tsp ground cumin
250g brown lentils, cooked according to packet instructions
Salt and black pepper
For the dressing
175 ml
plain yoghurt
125g cherry tomatoes, quartered
1 chilli, seeded and chopped
Flat-leaf parsley, to garnish

For the tacos
1. Preheat oven to 180°C. Place the oven rack in the middle.
2. Wrap the tortillas in a slightly damp tea towel and microwave on high for 30 seconds to soften.
3. Lightly brush the tortillas with oil. Drape each one over two bars of the oven rack. Bake for 7–10 minutes, until crispy.
For the filling
1. Heat the oil in a non-stick pan over high heat. Fry mushrooms and red pepper for 5 minutes, adding the paprika and cumin halfway through.
2. Add the lentils and heat through, then season.
For the dressing
1. Mix together yoghurt, tomatoes and chilli. Season.
2. Serve the filling in the tacos topped with yoghurt dressing. Garnish with parsley.

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