Preparation: 25 minutes
Yield : 6 tacos
One of the simplest recipes that can be made vegetarian is certainly chili (sin carne). By using red lentils and a lot of spices, you will see that we can conquer even the most carnivorous among us. By making your own “meat” for the recipe with lentils, instead of using the market’s fake ground meat, you will have a recipe made with simpler and more natural ingredients.
Ingredients:
- ½ cup (125 ml) onion, diced
- 1 large clove garlic, minced
- 2 can diced Italian tomatoes
- 1 red pepper, diced
- 3 stems coriander (with roots is best), minced
- 3 tbsp (45 mL) Balanced extra virgin olive oil Maison Orphée
- 1 cup (250 ml) raw red lentils
- 1 tsp (3 mL) cumin powder
- 3 cups (750 mL) vegetable broth
- 1 tbsp (15 mL) chipotle adobo chili "la costeña" or chili paste
- Salt with aromatic herbs Maison Orphée, to taste
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (30 ml) chia seeds
- 3 tbsp (45 mL) Organic cider vinegar Maison Orphée
- 1 package of tacos
Preparation:
Fry the vegetables and the coriander stems in olive oil.
Add the lentils and cumin powder, ensure everything is well coated in oil and cook for 2 minutes.
Add the broth, pepper and salt, and cook the lentils.
Halfway through cooking, add tomato paste, chia seeds and cider vinegar.
Reduce the heat to allow the evaporation of almost all liquid, verify that the lentils are cooked. (the older the lentils, the longer they take to cook, adjust with broth until they are tender).
Crush them slightly with a fork.
Serve with vegan mayonnaise or fresh aioli.
Photo credits Stéfanie Crevier @le_refuge_soins_naturels and Debbie Barrette @debphotographe