Page 8 - Veggiefood Presentation

Chili Lime Lentil Tacos

Ingredients Method

192 g lentils Get out 2 skewers. If using wooden skewers
473 ml water make sure to soak at least 30 minutes before
grilling time.
1 teaspoon. chili powder
Heat up grill. Once hot place sliced pineapple
1/2 teaspoon. chipotle powder on grill.
1/2 teaspoon. cumin

1/2 teaspoon. smoked paprika Take your skewers and run them thru the onion
quarters.
1/2 teaspoon. onion powder
Brush peppers and onion with a bit of olive oil
1/2 teaspoon. garlic powder and place on grill as well.
Zest of 1 lime Cover grill and cook about 3-5 minutes. Flip
1 lime, juiced pineapples and vegetables over once you have
2 tablespoons. tomato paste a nice char on the outside and repeat on the
Salt and pepper other side. Please note grilling times will vary
so keep an eye on these.
For the Salsa:
1/2 pineapple, sliced Once done, remove and place on plate until
cool enough to handle. Once cool, remove skin
1 red pepper, cut into big pieces from peppers and dice up all vegetables. Place
1 jalapeno into a bowl and add in lemon juice. Stir to
1/2 red onion, quartered combine. Season with salt and pepper to taste.
Place in fridge.
1-2 tablespoons. olive oil
1/2 lemon juiced If time permits, the longer it sits the better the
salsa will become. Chill a couple of hours if you
Salt and pepper can.

For the Lentils:

Add water to a medium saucepan and boil
water. Add in dried lentils and cook roughly 20
minutes or until nice and soft. Remove from
heat.

In a small bowl, combine all spice together.

Add spice mixture, lime zest, lime juice and
tomato paste to lentils and stir to combine.
Adjust seasoning as needed.