One of Lauren’s weeknight standbys — cheap, easy, healthy and tasty.
***RECIPE, MAKES 8-10 LARGE TACOS / SMALL BURRITOS ***
1 cup (200 g) dry lentils
1 small onion
1 small red bell pepper
1 ear of sweet corn (or 1 small can of corn)
1 4 oz (30 ml) can of chopped green chilies
1 heaped tablespoon (a 1.25 oz packet) of taco seasoning (look for one with starch in the ingredients)
1/2 cup (120 ml) sour cream (or vegan sour cream, or 150 ml real crema or crème fraîche)
8-10 medium tortillas
Cover the lentils with at least an inch of water in a pot, put them on high heat and boil them until tender — about 15 minutes, depending on the type and how firm you like them. Drain them when they’re done.
If you have real crema or crème fraîche, mix it with the juice of the lime. If you have sour cream, mix in the lime and enough water to give you a saucy texture. Season with a little salt.
Chop up the onion and the pepper. If using fresh corn, shave off the kernels. Put some oil in a big pan on medium heat and cook the onion and peppers until almost as soft as you want them, 5-10 minutes. Put in the corn, canned chilies and drained lentils.
Stir in the taco seasoning, and any additional water if it doesn’t look saucy enough. Taste for seasoning — it might need additional salt.
Warm the tortillas, fill with the lentil mixture, and top with the crema (plus maybe hot sauce and/or cilantro).