Chipotle Lentil Soft Tacos with Avocado Cream
Prep time
Cook time
Total time
Lentils make a great base for vegetarian or vegan soft tacos. Here's they've been spiced up with chipotle, then cooled down with avocado cream.
Serves: 4
For the chipotle lentil soft tacos:
  • 250g (1 cup) Puy lentils
  • 1 teaspoon olive oil
  • 1 teaspoon chipotle paste
  • 2 spring onions, chopped
  • 2 handfuls of spinach, roughly chopped
  • salt and pepper
  • 8 small flour tortillas
  • salad leaves and chopped tomatoes, to serve
For the avocado cream
  • 1 ripe avocado
  • 2 tablespoons chopped fresh corriander
  • 1 tablespoon olive oil
  • juice of ½ lime
  • pinch of salt
For the chipotle lentil soft tacos
  1. Cook the lentils according to packet instructions, or use pre-cooked.
  2. Heat a frying pan on a medium-low heat, then add the oil, chipotle paste and lentils. Warm for 3 minutes, stirring gently so as not to break up the lentils.
  3. Gently stir in the spring onions, spinach and seasoning, then cook for a few minutes until the spinach has wilted slightly.
For the avocado cream:
  1. Puree the avocado flesh and all the remaining ingredients in a blender or with a hand-held stick blender, until smooth and creamy.
To serve:
  1. Fill the tortillas with the lentil mixture, salad leaves and tomatoes, then drizzle with the avocado cream. Serve immediately.
Cooks tip: The lentil mixture can be refrigerated for up to 3 days. The avocado cream is best used on the same day.
Nutrition Information
Calories: 483 Fat: 15.4 Saturated fat: 3.7 Carbohydrates: 66.4 Sugar: 4.2 Fiber: 9.5 Protein: 21.4
Recipe by Veggie Desserts at