Did you know that October 4th is "National Taco Day"? Why not celebrate it with a homemade, vegan wrap that blends Mexican and Indian cuisines? We replaced the classic corn tortilla with a crunchy lettuce leaf, which holds a mix of spicy "Chana dal lentils" (split yellow lentils), sautéed with vegetables. As a dressing, just swirl tahini-olive oil-lemon juice, which goes beautifully with the oregano-paprika-cumin mix.
1. Gather the ingredients
- 1 cup of yellow lentils
- 1/4 cup of red onion
- 1/4 cup of yellow bell pepper
- 1/4 cup of green onion
- a bunch of cherry tomatoes
- a few lettuce leaves (Romaine/Iceberg/Butter/Red)
- 1/2 pickled chili pepper
- 1 1/2 tsp of dried oregano
- 1 1/2 tsp of ground cumin
- 1 1/2 tsp of paprika
- 1/2 tsp of sea salt
- 1 1/2 tbsp of extra-virgin olive oil
- 4 tbsp of tahini
- 1 tbsp of extra-virgin olive oil
- 1 tbsp of lemon juice
2. Cook the lentils
Rinse lentils in a colander, bring to a medium pot and boil. Reduce heat to medium (325°F) and simmer for about 20 minutes until tender. Drain and leave aside until cool.
3. Spice up the lentils
Mix in oregano, cumin, paprika and salt in the lentils. Add olive oil and lemon juice.
Chop finely and sauté the yellow bell pepper, spring onion and red onion until golden. Add the lentils into the mix and stir frequently for 3 minutes until the lentils are warm.
5. Make the tahini sauce
To make the easy tahini sauce add 4 tbsp of tahini, 1 tbsp of olive oil and 1tbps of lemon juice into a small bowl and mix.
6. Make the “tacos”
Wash and dry the lettuce leaves with care not to break them. Place one on a plate “looking upwards” (if it’s too wide you can fold the edges) and add the lentils mix on the center. Garnish with extra spring onion, diced chilies or tomatoes sauce, but most importantly, make it extra delicious with tahini sauce on top.