V IS FOR VEGETARIAN

Smoked lentil tacos with pico de gallo

”We all know the importance of eating nourishing food, but the task of creating a healthy dinner every night can feel overwhelming. I set myself the challenge of writing a book about healthy, great-tasting food to show it doesn’t have to be expensive or complicated. I’ve learned a lot, and I’ve high-fived myself more during its creation than ever before, because I’ve proved it’s possible to eat well, even on a budget, even on a Tuesday. SARAH BRITTON”

Smoked-lentil tacos with pico de gallo

MAKES 6. HANDS-ON TIME 35 MIN, SIMMERING TIME 20 MIN, PLUS SOAKING

I haven’t eaten meat in a long time, but taking my first bite of these insanely tasty tacos made me feel as if I were. You see, meat contains ample amounts of glutamate, an amino acid responsible for umami, the taste of yummy savouriness that helps us feel satisfied. In an attempt to make tacos that lacked for nothing, I knew I had to infuse a ton of mouthwatering flavours into the lentils, so I used my secret weapons: tamari, sundried tomatoes and caramelised onions. The smokiness that we often associate with meat comes from the addition of hot smoked paprika – a genius spice to have in your meat-free arsenal.

MAKE AHEAD

Soak the lentils for at least 8 hours or overnight (see Know-how). Store any leftovers in an airtight container in the fridge and eat within 2-3 days.

KNOWHOW

Soaking lentils reduces the cooking time needed and makes the cooked lentils easier to digest. Pico de gallo is the name of a fresh Mexican salsa.

FOR THE PICO DE GALLO

• 250g cherry tomatoes, chopped

• Small onion, very finely chopped

• 1 tsp very finely chopped red chilli

• 2 tbsp lime juice

• Handful fresh coriander, chopped

FOR THE FILLING

• 210g dried green lentils, soaked and drained (see Make Ahead)

• 1 tbsp coconut oil

• 3 small onions, sliced

• 1 tsp fine sea salt

• 1 large garlic clove, very finely chopped

• 35g sun-dried tomatoes, chopped

• 1 tsp hot smoked paprika

• 1½ tsp dried oregano

• 2 tsp tamari or soy sauce

FOR THE SPICY LIME SLAW

• 300g finely shredded red cabbage

• ½ tsp fine sea salt, plus extra as needed

• 1½ tsp lime juice, plus wedges to serve

• 1 tbsp extra-virgin olive oil

• 1 tsp maple syrup, plus extra as needed

• Handful chopped fresh flatleaf parsley or fresh coriander (leaves and tender stems), or a mixture

• 1 small red chilli, deseeded and sliced (leave the seeds in if you like more heat)