Tacos · FIRST EDITION

Tomato lentil tacos with crunchy slaw

A gently smoky lentil filling with cool, crunchy carrot and cabbage.

30 minutes · Serves 2

Meals built around lower-cost staples, beans, grains and everyday vegetables.

Serving inspiration · stock photograph

If bean tacos are familiar, lentils give you a softer filling that catches the tomato sauce.

Here’s how.

1
Soften the onion
Heat oil in a wide saucepan and cook onion gently for 6–8 minutes.
2
Reduce the filling
Stir in paprika, lentils, tomatoes and salt. Simmer uncovered for 10–12 minutes, stirring, until thick enough to sit in a tortilla.
3
Make the slaw
Toss carrot and cabbage with half the lime juice. Warm tortillas following the packet.
4
Fill and finish
Spoon lentils into the tortillas and top with slaw. Serve the rest of the lime in wedges.

Mash a few lentils with the back of a spoon if the filling needs a little more body.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.