Veggie tacos

Ingredients

serves 4

• 120g walnuts
• 200g cooked lentils
• ¾ teaspoon sea salt
• 1 garlic clove
• 1 tsp cumin
• 2 tsp smoked paprika
• 1 tsp chilli powder
• ½ tsp dried oregano
• ½ tsp dried thyme
• ¼ teaspoon cinnamon
• 2 tbsp tomato paste
• 2 tbsp water
• 1 tbsp vegetable oil
• 1 red onion, chopped
• 1 bell pepper, chopped
• 80g sweetcorn
• Juice of ½ a lime
• Large handful fresh coriander, chopped

Directions

1. To make the taco filling, place the walnuts, lentils, garlic, spices, salt, tomato paste and water in a food processor and pulse for a few seconds until combined, but not completely smooth.
2. In a large pan, heat the vegetable oil. Add the onion and sauté for a few minutes, until softened. Add the pepper and continue to cook for 5 minutes.
3. Add the corn and taco filling. Add the lime juice and another tbsp water as needed. Cook on a medium-low heat for 10 minutes, stiring occasionally.
4. Stir in ¾ of the coriander. Serve in warmed tacos wraps and top with extra coriander.