Smoky lentil and broccoli stem tacos | Jamie Oliver Cookbook Club recipes

Ingredients

• 2 tbsp olive oil
• ½ red onion, thinly sliced
• 1 large broccoli stem, grated
• 1 x 400g tin green lentils, drained and rinsed
• 2 garlic cloves, finely chopped
• 4 sundried tomatoes, roughly chopped
• 1 tbsp tomato purée
• 1 tbsp soy sauce or tamari
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tbsp nutritional yeast
• ¼ tsp black pepper
• For the Crisp cucumber salsa
• 2 baby cucumbers, quartered lengthways, then thinly sliced
• ½ red onion, finely chopped
• zest and juice of 1 lime
• 2 tbsp freshly chopped mint
• 2 tbsp freshly chopped coriander
• ½ fresh red or green chilli, seeded, finely chopped
• generous pinch of salt
• To serve
• 8–12 corn or flour tortillas, warmed
• freshly chopped coriander and basil
• lime wedges