Recipes>Vegetarian Recipes
Spiced Lentil Tacos with Grilled Pineapple Salsa
by Tami Hardeman from Power Pulses
Easy
Makes 8
Total 1hr 5min
Prep 20min
Cook 45min
Spice up store-cupboard staple brown lentils with this recipe for tasty vegetarian tacos, complete with a sweet pineapple salsa spiked with lime and fresh chilli.
Discover more delicious Lentil recipes
From hearty dals to warming soups
From the book
Power Pulses
Tami Hardeman
Buy From
Introduction
Grilling the pineapple in this salsa enhances its already intense sweetness and balances the heat of the jalapeño.
Tags
Ingredients
| 200g (7oz) | uncooked brown lentils |
|---|---|
| 600ml (1 pint) | vegetable stock |
| 1 | bay leaf |
| 1/8 tsp | garlic powder |
| 1/4 tsp | ground ginger |
| 1/2 tsp | allspice |
| 1 1/2 tsp | ground cumin |
| 350g (12oz) | fresh pineapple slices |
| 1 | small jalapeño, deseeded and finely diced |
| 1 | small onion, diced |
| 15g ( ½ oz) | chopped coriander leaves |
| 1 | lime, juice |
| Salt and freshly ground black pepper | |
| 8 | small tortillas |
Method
In a medium saucepan, combine the lentils, stock, bay leaf, garlic powder, ground ginger, allspice, and cumin. Bring to the boil then reduce to a simmer. Cook over a medium-low heat for 30–35 minutes, until the lentils are tender and most of the stock has been absorbed, adding water as needed. Remove the bay leaf and let sit, covered.
Meanwhile, heat a ridged cast-iron grill pan over a medium high heat. Cook the pineapple slices for 2–3 minutes on each side until caramelized. Remove from the heat and leave to cool.
To make the salsa, dice the pineapple and combine in a small mixing bowl with the jalapeño, onion, coriander, and lime juice. Season with salt and pepper to taste.
To assemble each taco, place a portion of the lentils onto a tortilla, then top with 2 tablespoons of salsa. Repeat to make 8 tacos in total. Roll the tacos and serve immediately.
Make it with meat – Add 75g (2 ½ oz) cooked, chopped, smoked pork or turkey to the lentil mixture after removing the bay leaf.
Pulse Exchange Use an equal amount of Puy lentils in place of the brown lentils.
NUTRITION PER TACO
Calories 170 Total Fat 1g Saturated Fat 0g Cholesterol 0mg Sodium 55mg Total Carbohydrate 33g Dietary Fibre 10g Sugars 5g Protein 8g
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Recipes from Power Pulses
View all
Three Bean Paella
by Tami Hardeman from Power Pulses
Roasted Carrots and Chickpeas with Vadouvan Yogurt
by Tami Hardeman from Power Pulses
More Lentil Recipes
View all
New Potato, Broccoli and Lentil Traybake with Walnut, Garlic and Herb Dressing
by Grubby Limited from Grubby Recipes
Slow Cooker Moussaka
by Heather Whinney from The Green Slow Cooker
More Vegetarian Recipes
View all
Jamie Oliver’s Matcha and Kefir Smoothie
by Jamie Oliver from Eat Yourself Healthy
Jamie Oliver’s Fragrant Veggie Filo Tart
by Jamie Oliver from Eat Yourself Healthy
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
