EASY (15 - 20 minutes)
BYO Ingredients & Utensils
2 tbs olive oil
2 tsp white wine vinegar
2 tbs vegan mayonnaise
medium frypan
microwave (optional)
Instructions
1. Prep ingredients
Finely chop the onion. Finely chop the coriander, keeping the leaves and stems separate. Finely chop half the jalapeno* (see Make it yours). Drain and rinse the lentils. To make the chimichurri, combine the jalapeno, coriander leaves, 1½ tbs olive oil and 1 tsp white wine vinegar in a bowl. Season with salt and pepper.
2. Start lentil filling
Heat a drizzle of olive oil in a medium frypan over medium heat. Cook the onion, stirring, for 3-4 mins until softened. Add the lentils, coriander stems, tomato paste and 3 tsp Spanish seasoning and cook, stirring, for 30 secs or until fragrant.
3. Simmer lentil filling
Add 60ml (¼ cup) water to the lentil mixture and bring to a simmer over medium-high heat. Cook, stirring, for 1-2 mins until thickened. Remove the pan from the heat. Taste, then season with salt and pepper.
4. Prep toppings
Combine 1 tsp white wine vinegar and 1 tsp olive oil in a large bowl and season with salt and pepper. Add the ranch salad and toss to coat. Combine the remaining Spanish seasoning, 2 tbs vegan mayonnaise and 1 tsp water in a separate bowl.
5. Serve up
Put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through (see Make it yours). Divide the salad and lentil mixture among the tortillas. Drizzle with the chimichurri and spiced vegan mayo. Serve with any remaining salad and enjoy!
6. Make it yours
Jalapeno chillies have a mild heat. If someone in your household prefers no spice, serve the chimichurri at the table for those who like it. ~ If you don't have a microwave, heat a large frypan over medium-high heat. Warm the tortillas, in batches, for 30 secs each side or until warmed through.