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Lentil Tacos with Lime Crema

Ingredients

1 cup (200 g) dry lentils
1 small onion
1 small red bell pepper
1 ear of sweet corn (or 1 small can of corn)
1 4 oz (30 ml) can of chopped green chilies
1 heaped tablespoon (a 1.25 oz packet) of taco seasoning (look for one with starch in the ingredients)
1/2 cup (120 ml) sour cream (or vegan sour cream, or 150 ml real crema or crème fraîche)
1 lime
oil
salt
water
8-10 medium tortillas

Directions

Step 1

Cover the lentils with at least an inch of water in a pot, put them on high heat and boil them until tender — about 15 minutes, depending on the type and how firm you like them. Drain them when they're done.

Step 2

If you have real crema or crème fraîche, mix it with the juice of the lime. If you have sour cream, mix in the lime and enough water to give you a saucy texture. Season with a little salt.

Step 3

Chop up the onion and the pepper. If using fresh corn, shave off the kernels. Put some oil in a big pan on medium heat and cook the onion and peppers until almost as soft as you want them, 5-10 minutes. Put in the corn, canned chilies and drained lentils.

Step 4

Stir in the taco seasoning, and any additional water if it doesn't look saucy enough. Taste for seasoning — it might need additional salt.

Step 5

Warm the tortillas, fill with the lentil mixture, and top with the crema (plus maybe hot sauce and/or cilantro).

Source: https://www.youtube.com/watch?v=RbDmrCloQK4&t=2s