Spiced Lentil Tacos with Grilled Pineapple Salsa
Grilling the pineapple in this salsa enhances its already intense sweetness and balances the heat of the jalapeño.
|200g (7oz)||uncooked brown lentils|
|600ml (1 pint)||vegetable stock|
|1/8 tsp||garlic powder|
|1/4 tsp||ground ginger|
|1 1/2 tsp||ground cumin|
|350g (12oz)||fresh pineapple slices|
|1||small jalapeño, deseeded and finely diced|
|1||small onion, diced|
|15g ( ½ oz)||chopped coriander leaves|
|Salt and freshly ground black pepper|
In a medium saucepan, combine the lentils, stock, bay leaf, garlic powder, ground ginger, allspice, and cumin. Bring to the boil then reduce to a simmer. Cook over a medium-low heat for 30–35 minutes, until the lentils are tender and most of the stock has been absorbed, adding water as needed. Remove the bay leaf and let sit, covered.
Meanwhile, heat a ridged cast-iron grill pan over a medium high heat. Cook the pineapple slices for 2–3 minutes on each side until caramelized. Remove from the heat and leave to cool.
To make the salsa, dice the pineapple and combine in a small mixing bowl with the jalapeño, onion, coriander, and lime juice. Season with salt and pepper to taste.
To assemble each taco, place a portion of the lentils onto a tortilla, then top with 2 tablespoons of salsa. Repeat to make 8 tacos in total. Roll the tacos and serve immediately.
Make it with meat – Add 75g (2 ½ oz) cooked, chopped, smoked pork or turkey to the lentil mixture after removing the bay leaf.
Pulse Exchange Use an equal amount of Puy lentils in place of the brown lentils.
NUTRITION PER TACO
Calories 170 Total Fat 1g Saturated Fat 0g Cholesterol 0mg Sodium 55mg Total Carbohydrate 33g Dietary Fibre 10g Sugars 5g Protein 8g