Spelt Tacos with Lentils and Spring Greens

This is one of my favourite recipes and it’s a nice way to see how Ayurveda can be brought to all types of cuisines.

You can even make this with turkey or chicken mince if you fancy a meatier version.

Spelt flour has a higher fibre content which makes the gluten easier to digest. It is also an ancient grain which means its genetic composition has remained unchanged for thousands of years. It is also less processed than conventional flour varieties.


You will need (for the spelt tacos)

  • 2 Cups of whole spelt flour (300g)

  • 1 tsp seasalt

  • 3 tbsp of olive oil

  • ¾ warm water (or more if needed)

For the filling

  • Puy lentils or any flat type of lentil. Ensure these are soaked either a night before or at least 10 hours prior to cooking.

  • 2 large onions, finely chopped

  • 2 cloves of garlic (crushed)

  • Red pepper paste

  • 1 ½ tsp of ground cumin powder

  • ½ tsp of paprika

  • Salt and pepper to taste

  • Lime juice

  • Half an avocado (switch this to roasted sweet potato if you are Vata or Pitta balancing as Avocado can be a little drying).

  • Shredded spring greens

  • Ghee


TACO DOUGH

  1. Start by boiling the lentils until they are soft. Then drain and set aside.

  2. Prepare your taco dough - Mix together the flour and salt. Next add in your olive oil, the mixture should be pebbly in texture. Then stir in the water, starting with ¾ of a cup, adding more as needed. The dough should be moistened and soft but not too sticky. Once it is combined, let it sit for about 20 minutes, during this time you can get on with the filling.

FILLING

  1. Add the ghee and chopped onions to a pan and cook until they are soft and a little translucent. 

  2. Add the crushed garlic and cook for a further 2-3 minutes. Then add 2 tbsp of red pepper paste and cook for another minute or so.

  3. Next add the drained lentils, spices and seasoning. Cook for a further 5 minutes until it is well combined. The sauce should be thick and not too runny.

  4. Prepare your avocado into thin slices and season with a little salt and pepper.

  5. In a separate pan, fry the spring greens in some ghee, salt and pepper for about 5-10 minutes then take off the heat and set aside.

TACOS

  1. Now it’s time to make the tacos - Heat a large pan on a medium/high heat.

  2. Make 8 small dough balls, but don't knead them.

  3. On a well floured surface, roll each ball of dough into a taco size.

  4. Place the taco on the heated pan and cook until you see bubbles (about 20-30 seconds) then flip the taco and cook it for a further 5-10 seconds.

  5. Place the tortillas on a plate and cover them with a dish towel, this will trap the heat and keep them moist and soft.

  6. Rinse and repeat with the rest of the tacos. 

  7. Serve the tacos with the spring greens at the bottom, then the lentil mixture and the avocado on top. (sweet potatoes on the side for Pete).

  8. Finish with a generous squeeze of lime.

Avi Sehmbi