Servings:
4
Prep time:
15
Cooking time:
15
INGREDIENTS
- - 8 tortillas
- - 400 g of dried lentils, cooked
- - 200 g greek yogurt
- - 2 red onions
- - 1 avocado
- - 1 lemon
- - 50 ml of tomatoes, passed
- - 2 tablespoons chopped parsley
- - 1 packet of spices for chili
- - Extra-virgin olive oil
- - salt
- - pepper
INSTRUCTIONS
- Chop the onions finely and put them to simmer with 2 tablespoons of olive oil in a saucepan, adding a little water if necessary. When they are soft, add the tomato puree, salt and continue for 5 minutes. At this point add the lentils and the packet of spices for chili, leaving flavor on low heat for 7-10 minutes, adding a little water if necessary (lentils should be fairly dry). Add salt and eventually joined three-quarters of the parsley. Let cool.
- Peel and cut the avocado into thin slices, spraying it with a little lemon juice to keep it black.
- Mix the yogurt in a small bowl with the remaining lemon juice, a pinch of salt, pepper and parsley, set aside.
- Heat the tortillas in the oven or in a skillet, then top each half with a little of the lentils, a few slices of avocado and a dollop of yogurt sauce, fold over the other half to form a half-moon and serve immediately still hot.
