Gluten-free lentil tacos

Ingre­di­ents

• 3 cups len­ses (approx. 250 g dry weight)
• 1 lar­ge onion
• 100ml con­for­mal vege­ta­ble broth
• 250 g mushrooms
• 4 cloves of garlic
• 1 teas­poon cumin
• 1/2 tsp chi­li
• 1/2 tsp Papri­ka powder
• 1/2 tsp Salt
• 1/4 tsp Cayenne pep­per
• 1/4 tsp map­le syrup (optio­nal)

pre­pa­ra­ti­on

First wash the len­tils accor­ding to the packa­ge ins­truc­tions and pre-cook them wit­hout salt. Peel the oni­on, dice it and fry it wit­hout fat on a low heat for a minu­te. Then pour in the vege­ta­ble broth. Now fry the clea­ned and chop­ped mush­rooms for a few minu­tes.
Next, add the len­tils and chop­ped gar­lic to the pre­vious ingre­di­ents in the pan. Final­ly, sea­son with the spi­ces, adding map­le syrup if desi­red. Just con­ti­nue fry­ing brief­ly. The mass can be varied in terms of spi­ci­ness to suit dif­fe­rent tas­tes. When ser­ving, the distinc­tion is cle­ar­ly visi­ble through dif­fe­rent colo­red let­tuce leaves.

Bon appe­tit!

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