Lentil Tacos with Cumin and Coriander
Ingredients
- 2 tbsp olive oil
- 1 onion, peeled and diced
- 2 garlic cloves, peeled and crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 250 g/9 oz cooked brown or green lentils
- 50 g/2 oz cooked kidney beans
- 1/4 tsp Himalayan salt
- 4 taco shells
- Coriander leaves for sprinkling
Preparation
Heat the oil in a pan and fry the onion until soft.
Add the garlic and spices and cook for 1 minute.
Stir in the lentils, beans and salt and cook over a medium heat for 5 minutes until the beans are hot.
Spoon the mixture into tacos and top with coriander.
