McKenzie's Vegetarian Lentil Tacos

With World Pulse Day (10 February) fast approaching and the summer BBQ season in full swing, we're sharing this delicious, plant-based, better-for-you-and-the-planet recipes from McKenzie's for you to enjoy.

Plant proteins have never tasted better than with McKenzie's Vegetarian Lentil Tacos. The perfect meat-free lunch or dinner option for yourself or impressing guests.

Preparation time: 15 minutes
Cooking time: 25 minutes, plus pre-cooking time for lentils
Makes: 4

Ingredients
¾ cup McKenzie's Whole Green Lentils
1 tbs olive oil
1 red onion, finely diced
1 tsp ground cumin
1 tsp paprika
½ tsp dried oregano
4 cups vegetable stock
400g can diced tomatoes
½ red capsicum, diced
¼ cup corn kernels or kernels off 1 cob
Wholemeal tortillas, spinach, sour cream, coriander and chillies, for serving.

Method
Prepare and cook lentils according to pack directions. Set aside.
Heat oil in a large frying pan, add onion, cook for 5 minutes until tender. Stir in cumin, paprika and oregano. Cook a further minute.
Add stock, tomatoes, cooked lentils, capsicum and corn. Bring to the boil, reduce heat and cook for 15 minutes.

Warm tortillas and fill with some spinach, and top with lentil mixture. Finish with sour cream, coriander and chillies.
Tips: Add any of your other preferred toppings such as guacamole or cheese if desired