- Remove 8-10 gem lettuce leave from the head and wash them carefully. Pat them dry with a clean dish towel and set aside.
- Heat the oil in a large frying pan, and add the diced red onion. Sprinkle with salt and cook for 4-5 minutes or until the onion is soft.
Add in the cumin and smoked paprika powder and stir to evenly coat the onion, then deglaze the pan with red wine.
- Pour in the drained beluga lentils and chopped tomatoes and allow to simmer with the lid on over low/medium heat for 15 minutes.
- Add chilli flakes to your taste and stir through the melting chocolate, and heat for 5 more minutes with the lid off or until the liquid has reduced. Season to taste with salt and pepper.
- To assemble your lettuce tacos add 2-3 tablespoons of the lentil mix into each taco, top with diced cherry tomatoes and avocado, then drizzle with lime juice and vegan yogurt.
- Serve immediately and enjoy!
Chefโs tip: Instead of red wine, you can also use a dash of balsamic vinegar – this helps round up the smokey flavours of this dish by adding a subtle sweet note to it. Divine!