Mujaddara Lentil Tacos with Crispy Onions and Lime Crema

Method

1. Rinse the lentils and pick out any stones, then put them in a 18 cm pot with the water. Bring to the boil on high heat, lower to medium heat and simmer for 22 min, until completely tender and easy to crush between your fingers. Drain.

   Add in this stepBrown or green lentils 100 gWater 650 ml

   high heat→medium heat

2. Slice the onions thinly. Heat the oil in a 24 cm pan, add the onions with a little of the salt and cook over medium heat for 18 min, until deep golden brown with some crisp edges. Lift out half onto kitchen paper for the topping.

   Add in this stepVegetable oil 3 tbspOnions 1½Salt ⅛ tsp

   medium heat

3. Add the chopped garlic, cumin and smoked paprika to the onions left in the pan and stir over medium heat for 30 sec until fragrant. Add the lentils, part of the salt and 2–3 tablespoons of water, crush about a third of the lentils with the back of a spoon and cook for 3 min, until moist but not runny.

   Add in this stepGarlic cloves 1Ground cumin 1 tspSmoked paprika ½ tspSalt 0.4 tsp

   medium heat

4. Mix the sour cream with the juice of half the limes and the rest of the salt to make the lime crema.

   Add in this stepSour cream 80 gLimes ½Salt ¼ tsp

5. Heat a dry pan on medium-high heat and warm the tortillas one at a time for 30 sec per side, until lightly charred in spots. Wrap them in a clean tea towel so they don't dry out.

   Add in this stepSmall corn tortillas 6

   medium-high heat

6. Fill the tortillas with the lentils and top with lime crema, crispy onions, thinly sliced radish and jalapeño, and coriander. Cut the remaining limes into wedges to squeeze over just before eating.

   Add in this stepRadishes 2Jalapeño 1Coriander (cilantro) 10 gLimes ½