Greek Lentil & Veggie Tacos

Name: Greek Lentil & Veggie Tacos with Minted Yoghurt Sauce & Slivered Almonds
Total time: 25 min
Yield: 2
Cuisine: Greek
Ingredients: 1 green capsicum; 1 cucumber; 1 red onion; 1 bunch oregano; 1 tin lentils; 2 clove garlic; 1 tomato; 2 tsp red wine vinegar; 1 tbs olive oil; 1 sachet Greek spice blend; 1 tub Greek-style yoghurt; 1 bunch mint; 6 mini flour tortillas; 1 packet slivered almonds

with Minted Yoghurt Sauce & Slivered Almonds

Get up to $200 off!

We're never one to jump on a food trend for the sake of it, it's just not our style. But when something feels as effortless and delicious as these Greek lentil tacos? Well then, sign us up for seconds!

Allergens:

Milk

•Gluten

•Soy

•Wheat

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

green capsicum

cucumber

red onion

1 bunch

oregano

1 tin

lentils

2 clove

garlic

tomato

1 sachet

Greek spice blend

1 tub

Greek-style yoghurt

(Contains: Milk;)

1 bunch

mint

mini flour tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

1 packet

slivered almonds

(Contains: Almond; May be present: Milk, Soy, Peanuts, Sesame, Tree Nuts.)

Not included in your delivery

2 tsp

red wine vinegar

1 tbs

olive oil

Nutritional Values

per serving

Calories2580 kcal

Fat23.3 g

of which saturates4 g

Carbohydrate69.4 g

of which sugars11.6 g

Protein22.6 g

Sodium501 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Knife

•Sieve

•Bowl

•Spoon

•Pan

•Spatula

•Small Bowl

Cooking Steps

Dice the green capsicum and the cucumber. Finely slice the red onion. Pick the oregano leaves. Cut the tomato in half, scoop out the seeds and dice the flesh only (discard the tomato seeds). Drain and rinse the lentils. Peel and crush the garlic.

TIP: Tomato seeds are surrounded by a lot of moisture. Removing the seeds will help to keep the veggies crisp when they are tossed together.

In a medium bowl, combine the green capsicum, cucumber, 1/2 of the red onion, the oregano and the tomato. Pour over the red wine vinegar and 1/2 the olive oil, and season to taste with a pinch of salt and pepper. Stir to combine and set aside.

Heat the remaining olive oil in a medium frying pan over a medium-high heat. Add the remaining red onion and cook for 4-5 minutes, or until softened. Add the lentils, garlic and the Greek spice blend and cook for 2-3 minutes, or until fragrant. Drizzle with a little extra olive oil and season to taste with a pinch of salt and pepper. Set aside

While the lentils are cooking, finely chop the mint leaves. Combine the Greek yoghurt and mint in a small bowl. Season to taste with a pinch of salt and pepper.

Place the mini tortilla wraps in a sandwich press or in the microwave for 25 seconds (or until heated through).

Divide the mini tortilla wraps between plates. Fill with the Greek lentils and veggies. Dollop over the minted yoghurt sauce and sprinkle with slivered almonds.