Mexican Tortillas with Chili of Lentils, Yoghurt and Avocado

Servings: 4
Prep time: 15
Cooking time: 15
  1. 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.
  2. Peel and cut the avocado into thin slices, spraying it with a little lemon juice to keep it black.
  3. Mix the yogurt in a small bowl with the remaining lemon juice, a pinch of salt, pepper and parsley, set aside.
  4. 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.