Greek Lentil & Veggie Tacos
with Minted Yoghurt Sauce & Slivered Almonds
We're never one to jump on a food trend for the sake of it, it's just not our style. But when something feels as effortless and delicious as these Greek lentil tacos? Well then, sign us up for seconds!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
green capsicum
1
cucumber
1
red onion
1 bunch
oregano
1 tin
lentils
2 clove
garlic
1
tomato
1 sachet
Greek spice blend
1 tub
Greek-style yoghurt
(Contains Milk;)
1 bunch
mint
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
Not included in your delivery
2 tsp
red wine vinegar
1 tbs
olive oil
Nutritional Values
Utensils
Instructions
Dice the green capsicum and the cucumber. Finely slice the red onion. Pick the oregano leaves. Cut the tomato in half, scoop out the seeds and dice the flesh only (discard the tomato seeds). Drain and rinse the lentils. Peel and crush the garlic.
TIP: Tomato seeds are surrounded by a lot of moisture. Removing the seeds will help to keep the veggies crisp when they are tossed together.
In a medium bowl, combine the green capsicum, cucumber, 1/2 of the red onion, the oregano and the tomato. Pour over the red wine vinegar and 1/2 the olive oil, and season to taste with a pinch of salt and pepper. Stir to combine and set aside.
Heat the remaining olive oil in a medium frying pan over a medium-high heat. Add the remaining red onion and cook for 4-5 minutes, or until softened. Add the lentils, garlic and the Greek spice blend and cook for 2-3 minutes, or until fragrant. Drizzle with a little extra olive oil and season to taste with a pinch of salt and pepper. Set aside
While the lentils are cooking, finely chop the mint leaves. Combine the Greek yoghurt and mint in a small bowl. Season to taste with a pinch of salt and pepper.
Place the mini tortilla wraps in a sandwich press or in the microwave for 25 seconds (or until heated through).
Divide the mini tortilla wraps between plates. Fill with the Greek lentils and veggies. Dollop over the minted yoghurt sauce and sprinkle with slivered almonds.