Lentil tacos with cabbage slaw and lime sauce

Rinse the red lentils well and put them in a pot with the vegetable stock. Simmer over medium heat, covered, for 8-10 minutes, checking at the earlier end — they should be tender but still hold their shape, not mushy. Drain off any excess liquid.

Meanwhile, heat the olive oil in a large frying pan and cook the onion for 4-5 minutes until soft. Add the garlic and cook for 1 more minute.

Stir the taco seasoning and tomato puree into the onion in the pan and cook for 1-2 minutes until fragrant.

Add the cooked lentils and sweetcorn to the pan, season with salt and pepper, and let it simmer uncovered for 3-5 minutes until the filling is thick and moist but not wet.

While the filling cooks, toss the cabbage with the juice of one lime, a pinch of salt and the honey in a bowl. Let it sit for 5-10 minutes to soften.

Stir the juice and zest of the other lime into the sour cream in a small bowl and season with salt to taste — this is your lime sauce.

Warm the tortillas briefly in a dry pan, about 30 seconds per side, until soft and lightly golden — or wrap them in foil and heat in the oven at 150°C (130°C fan) for 10 minutes.

Divide the lentil filling among the tortillas, top with cabbage slaw, drizzle with lime sauce and scatter coriander over the top. Serve right away.