Informations supplémentaires
35 min.
|
443 kcal
|
easy
|
|
Printable version
1. Setup
Cut the cauliflower into small pieces. Cut the cucumber into small dices. Chop the onion and the cilantro. Drain and rinse the lentils.
2. Marinate the cabbage
Mix the cabbage with 1 to 2 tbsp. of wine or cider vinegar, 1 tbsp. of sugar, a drizzle of oil, some salt and some pepper.
3. Cook the lentils
Warm up a drizzle of oil in a pan over medium-high heat. Cook the onion for 2-3 minutes. Add the lentils, 0.5 2P | 0.5 3P of the broth cube and 1/2 2P | 3/4 3P cup of water. Bring to a boil and cook until the water has completely evaporated. Remove from the pan.
4. Cook the cauliflower
Add a drizzle of oil to the pan. Cook the cauliflower with the spices over medium-high heat for 8-10 minutes or until browned and tender.
5. Make the sauce
Mix the sour cream with the cucumber, the cilantro, the juice of half a lime and 2-3 tbsp. of water. Add salt, to taste.
6. Plate your dish
Warm up the tortillas, to taste. Garnish with the lentils, the cauliflower, the cabbage and the sour cream. Add some lime juice, to taste. Bon appétit!
4unitWheat tortilla(s) 6in
0.5unitCauliflower
200mlGreen Lentils
2unitSour Cream
100gSliced red cabbage
1unitLebanese Cucumber(s)
0.5unitYellow Onion(s)
1unitCilantro
10gTaco Spice
0.5unitVegetable Broth Cube(s)
What you need
Pan, Bowls, Strainer.
443 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
77g
26%
fat
8g
12%
cholesterol
5mg
2%
fiber
13g
52%
protein
21g
saturated
3g
15%
sodium
416mg
17%
sugar
11g
trans
0g