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Smoky Lentil Tacos with Charred Corn and Peppers

Smoky Lentil Tacos with Charred Corn and Peppers

with Baby Gem Salad

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It's taco night and these veggie lentil bundles do not disappoint! Soft tortillas are stuffed to the brim with chipotle lentils, sweet corn, juicy peppers and salty feta. Saddle up and dig in!

Tags:Veggie
Allergens:Wheat/BléSoy/SojaSulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

¾ cup

Red Lentils

6 unit

Flour Tortillas, 6-inch

(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)

1 tbsp

Mexican Seasoning

6 g

Garlic

56 g

Onion, chopped

1 unit

Vegetable Broth Concentrate

1 tsp

Chipotle Powder

1 tbsp

Soy Sauce

(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)

200 g

Baby Gem Lettuce

1 unit

Lime

56 g

Corn Kernels

113 g

Poblano Pepper, chopped

28 g

Feta Cheese

(ContainsMilk/Lait)

7 g

Cilantro

Not included in your delivery

3 tbsp

Oil*

¼ tsp

Salt and Pepper*

½ tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2343 kJ
Calories560 kcal
Fat33 g
Saturated Fat7 g
Carbohydrate106 g
Sugar9 g
Dietary Fiber5 g
Protein32 g
Cholesterol10 mg
Sodium1710 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Large Bowl
Medium Pot
Strainer
Whisk
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Potato Masher
Paper Towel
Instructions
Instructionsarrow up iconarrow up icon
1

Before starting, wash and dry all produce.Heat Guide for Step 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Add lentils and enough water to cover by 1-inch to a medium pot. Cover and bring to a boil. Once boiling, reduce heat to medium-low and cook, covered for 10-12 min. Reserve 1/4 cup cooking water (dbl for 4 ppl), then drain. While the lentils cook, chop the lettuce into 1/2-inch pieces. Juice the lime. Roughly chop the cilantro and peppers. Peel, then mince or grate the garlic. Whisk together the lime juice, 1/2 tsp sugar and 2 tbsp oil (dbl all for 4 ppl) in a large bowl. Set aside.

2

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then the peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add the corn and cook until warmed through, 1-2 min. Season with salt and pepper. Transfer to a plate.

3

Add 1/2 tbsp oil (dbl for 4 ppl), then the onions to the same pan. Cook, stirring occasionally, until softened, 3-4 min. Reduce heat to medium. Add the garlic, Mexican Seasoning and 1/2 tsp chipotle powder (Reference Heat Guide) to the pan. Cook, stirring often, until fragrant, 30 sec.

4

When the lentils are tender, add the lentils, soy sauce, broth concentrate and reserved water to the pan with the onions. Simmer, until sauce thickens slightly, 4-5 min. Remove from the heat. Using a potato masher, roughly mash the lentils, until slightly smooth. Stir in the cilantro. Season with salt and pepper.

5

Add the lettuce to the large bowl with the dressing. Toss to combine. Season with salt and pepper. Set aside. Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (NOTE:You can skip this step if you don't want to warm the tortillas!)

6

Divide the chipotle lentils between tortillas. Top with the corn-pepper mixture, then half the salad. Sprinkle over the feta. Divide the lentil tacos between plates and serve the remaining salad on the side.