Smoked-lentil tacos with pico de gallo

Method

1. For the pico de gallo, combine the cherry tomatoes, onion, chilli, lime juice and coriander in a small bowl. Season with salt and set aside.
2. Next, cook the lentils. In a stockpot or large pan, cover the soaked lentils with water, bring to the boil, then reduce the heat to low and cook, covered, for about 20 minutes or until tender. Drain and rinse well.
3. Meanwhile, make the slaw. In a large bowl, combine the cabbage, salt and lime juice. Massage the cabbage with the mixture for about a minute until it begins to wilt. Drizzle with the olive oil and maple syrup. Season with more salt, as needed, and stir in the herbs and chilli.
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4. Melt the coconut oil for the filling in a frying pan over a medium-high heat. Add the onions and salt, stir to coat, then cook for about 10 minutes or until the onions soften and begin to slightly caramelise.
5. Add the garlic, sun-dried tomatoes, paprika, oregano and tamari/soy sauce. Stir to coat, adding a little water if the pot is too dry. Cook for 2-3 minutes until fragrant, then add the cooked lentils and stir well. Taste and season with salt, if needed, then remove from the heat.
6. To assemble the tacos, divide the smoky lentil mixture among the tortillas, followed by the slaw and pico de gallo. Add the avocado, then some hot sauce, if you like. Serve with lime wedges to squeeze over.