Home All Things Food A mouth-watering meat-free mid-week meal

A mouth-watering meat-free mid-week meal

Meat-free dinners needn’t be a bore. Like most South Africans Isla Rechner is obsessed with spice, to put it mildly. Lentil tacos give her the heat hit she needs while still being kind to the planet and herself instead of using standard beef mince. It is also a great batch recipe for the busy bees amongst us. Serve it with red cabbage slaw, guacamole and tortillas and you have a great midweek dinner that everyone will enjoy.

Lentil chilli – serves 4 

1 onion, diced
4 cloves garlic
20g cumin
20g paprika
5g chilli flakes
3 tins lentils, rinsed and drained
500ml vegetable stock
Salt to taste

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Method:

  • Place a pot on medium heat
  • Fry onions in a little oil until translucent
  • Add garlic, cook for 30 seconds, follow this by adding your spices. Cook out the spices for a few minutes, you don’t a raw spice taste.
  • Place your lentils and vegetable stock
  • Simmer on low heat for 1 hour covered, the last 15 minutes remove the lid to reduce the liquid.

Red cabbage slaw 

1 small red cabbage
Juice of 2 limes
2 carrots, julienned
1 spring onion, chopped

Method:

  • Finely shred red cabbage
  • Pour over the lime juice and toss
  • Pop into the fridge for an hour to pickle
  • Add the remaining ingredients to the pickled red cabbage

Guacamole 

1 tomato, finely diced
2 avocadoes, chopped
Juice of 1 lime
1 small green chilli, finely sliced
10g fresh coriander, chopped

  • Mix all ingredients until thoroughly combined. You want to keep it chunky for texture

Serve alongside sour cream, grated cheddar and flour tortillas

 

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