# What You’ll Need:
→ BBQ Lentils
01 - 1 cup dried brown or green lentils, rinsed
02 - 3 cups water
03 - 1 tablespoon olive oil
04 - 1 small yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 cup tomato sauce
07 - 1/3 cup vegan BBQ sauce
08 - 1 tablespoon tomato paste
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin
11 - 1/2 teaspoon salt
12 - Freshly ground black pepper to taste
→ Cabbage Slaw
13 - 2 cups green cabbage, finely shredded
14 - 1 cup red cabbage, finely shredded
15 - 1 medium carrot, grated
16 - 3 green onions, thinly sliced
17 - 1/4 cup fresh cilantro, chopped
18 - 2 tablespoons apple cider vinegar
19 - 1 tablespoon olive oil
20 - 1 teaspoon maple syrup or agave nectar
21 - 1/4 teaspoon salt
22 - Black pepper to taste
→ Assembly
23 - 8 small corn or flour tortillas, vegan certified
24 - 1 avocado, sliced (optional)
25 - 2 limes, cut into wedges (optional)
26 - Fresh cilantro for garnish (optional)
# Step-by-Step Guide:
01 - In a medium saucepan, combine lentils and water. Bring to a boil over high heat, then reduce heat to low and simmer uncovered for 20 to 25 minutes until lentils are tender but retain their shape. Drain any excess water and set aside.
02 - While lentils cook, heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes until translucent. Stir in minced garlic and cook for 1 minute until fragrant. Add cooked lentils, tomato sauce, BBQ sauce, tomato paste, smoked paprika, cumin, salt, and pepper. Simmer for 5 to 7 minutes until the mixture thickens and flavors develop. Taste and adjust seasoning as needed.
03 - In a large mixing bowl, combine shredded green cabbage, red cabbage, grated carrot, sliced green onions, and chopped cilantro. In a separate small bowl, whisk together apple cider vinegar, olive oil, maple syrup, salt, and pepper. Pour the dressing over the vegetable mixture and toss thoroughly to coat all ingredients evenly. Allow the slaw to rest for at least 10 minutes before serving to develop flavor.
04 - Heat tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly warmed, or wrap in aluminum foil and warm in a 325°F oven for 10 minutes.
05 - Place a warm tortilla on a serving plate. Spoon a generous portion of BBQ lentils down the center of each tortilla. Top with a heaping portion of cabbage slaw. Add sliced avocado and fresh cilantro if desired. Serve immediately with lime wedges on the side.
