Lime and Chilli Red Lentil Tacos with Guacamole

SERVES 4 | PER SERVING (WITH GUACAMOLE): 357 CALORIES | 13.8G PROTEIN | 28G CARBS | 8.2G FAT

Lentils are one of the best foods for keeping body fat low and building lean muscle. As a complete protein, they contain all the essential amino acids plus fibre, minerals and antioxidants. I love split red lentils as they’re easy and quick to cook, and they taste great mixed with spices and served with guacamole. Avocado helps to build smooth, firm, plump skin and it quenches dehydrated skin with plenty of essential fatty acids. The vitamin C in the lemon boosts collagen production for a younger-looking complexion.

500ml water

200g split red lentils

2 tbsp low-sodium tamari or water

1 red onion, finely chopped

2 garlic cloves, minced

2 tbsp tomato purée

1 tsp smoked paprika

½ tsp ground cumin

zest and juice of 1 lime

pinch of dried chilli flakes (optional)

sea salt and freshly ground black pepper

tortilla wraps, taco shells or 2 heads of iceberg lettuce, to serve

fresh coriander leaves, to garnish

FOR THE GUACAMOLE:

2 ripe avocados, halved and pitted

2 medium tomatoes

2 garlic cloves, peeled

2 tbsp fresh lemon juice

1 tsp smoked paprika

pinch of cayenne pepper (optional)

1 Heat the water in a medium saucepan set over a medium-high heat and add the dried lentils. Bring the water up to the boil for 2–3 minutes, then lower the heat, partly cover the saucepan with a lid and simmer for 15–20 minutes, until the lentils are soft and cooked through. Remove from the heat and drain away any excess water.

2 While the lentils cook, heat up the tamari or water in a saucepan or frying pan. Cook the onion and garlic until golden and the onion starts to soften. Remove from the heat and place in a mixing bowl. Add the tomato purée, smoked paprika, ground cumin, lime zest and juice, chilli flakes, if using, and seasoning to taste. Combine everything together, then add the cooked lentils and mix together well. Taste and adjust the seasoning as needed.

3 To make the guacamole, scoop the soft avocado flesh into a blender or food processor, followed by the rest of the ingredients. Blend until well combined, but leave some chunks if preferred. Taste and adjust the seasoning if necessary.

4 Serve the lentils topped with a dollop of guacamole in tortilla wraps or taco shells or use iceberg lettuce leaves for a low-carb option. Garnish with a few coriander leaves. Any leftovers can be stored in an airtight container in the fridge for three or four days, but guacamole is best eaten on the day it’s made.