Mexican-Inspired Lentil Breakfast Tacos Recipe

About this recipe

These vibrant breakfast tacos feature spiced lentils, creamy avocado, and fresh salsa, delivering bold flavors and balanced nutrition.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 50G Pepper Black Ground BWFO
• - Cooks & Co Sliced Mushrooms
• 1 Kg Riseria Campanini Arborio Rice, 1Kg
• 75Cl When In Rome White Wine Pecorino Eco Bottle
• - Anchor Salted Butter 200g
• 100 G Jumbo Garlic 100g
• 1 Kg Red Lentils (Masoor Dal), 1Kg
• 1 L Olive Oil – Organic
• 1 Kg Red Onion 1kg
• - Mccormick Cumin Powder
• - La Chinata Sweet Smoked Paprika
• - Jalpur Red Chilli Powder Fine
• - Potts Vegetable Stock Can
• 10Cm Guanajuato White Corn Tortillas, 10Cm
• 10G Avocado Leaves, 10G
• - Marco Alimentari Fior Di Latte Mozzarella Balls
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• 100 g Wijaya Coriander Seeds 100G
• 1 Bunch Spring Onions 1 Bunch
• - Greenfields Black Peppercorns
• 500 G Fresh Vine Tomato 500g

Instructions

1. 1. Rinse the red lentils thoroughly and set them aside to drain.
2. 2. Heat olive oil in a skillet over medium heat and sauté chopped onion until translucent.
3. 3. Add minced garlic, cumin powder, smoked paprika, and chili powder; stir for 30 seconds to bloom the spices.
4. 4. Stir in the red lentils and pour in the vegetable stock; bring to a simmer.
5. 5. Cook lentils for about 15 minutes until tender, stirring occasionally to avoid sticking.
6. 6. While lentils cook, dice tomatoes and mix them with chopped cilantro, lime juice, spring onions, salt, and black pepper to create fresh salsa.
7. 7. Slice the avocado into wedges and sprinkle with a touch of lime juice to prevent browning.
8. 8. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side.
9. 9. Assemble tacos by layering cooked lentils, avocado slices, and fresh salsa on each tortilla.
10. 10. Serve immediately and enjoy the vibrant flavors of your Mexican-inspired breakfast tacos.