# 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 - Sliced avocado, optional
25 - Fresh lime wedges, optional
26 - Extra cilantro, optional
# How to Make It:
01 - In a medium saucepan, combine lentils and water. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until lentils are tender but not mushy. Drain any excess water.
02 - While lentils cook, heat olive oil in a large skillet over medium heat. Add onion and cook for 3 to 4 minutes until translucent. Stir in garlic and cook for 1 minute. Add cooked lentils, tomato sauce, BBQ sauce, tomato paste, smoked paprika, cumin, salt, and pepper. Simmer for 5 to 7 minutes until thickened and flavorful. Adjust seasoning as needed.
03 - In a large bowl, combine green and red cabbage, carrot, green onions, and cilantro. In a small bowl, whisk together apple cider vinegar, olive oil, maple syrup, salt, and pepper. Pour dressing over slaw and toss well to coat. Let rest for at least 10 minutes.
04 - Heat tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap in foil and warm in a low oven.
05 - Spoon BBQ lentils onto each tortilla. Top generously with cabbage slaw and any optional toppings. Serve with lime wedges.
