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Greek Lentil & Veggie Tacos

Greek Lentil & Veggie Tacos

with Minted Yoghurt Sauce & Slivered Almonds

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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:MilkGlutenSoyTree Nuts

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

green capsicum

1

cucumber

1

red onion

1 bunch

oregano

1 tin

lentils

2 clove

garlic

1

tomato

1 sachet

Greek spice blend

1 tub

Greek-style yoghurt

(ContainsMilk)

1 bunch

mint

6

mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 packet

slivered almonds

(ContainsTree NutsMay be present Milk, Soy, Peanuts, Sesame)

Not included in your delivery

2 tsp

red wine vinegar

1 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2580 kJ
Fat23.3 g
of which saturates4 g
Carbohydrate69.4 g
of which sugars11.6 g
Dietary Fibre0 g
Protein22.6 g
Cholesterol0 mg
Sodium501 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Sieve
Bowl
Spoon
Pan
Spatula
Small Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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

4

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.

5

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

6

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.