Loaded Lettuce Tacos

1. Remove 8-10 gem lettuce leave from the head and wash them carefully. Pat them dry with a clean dish towel and set aside.
2. 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.
3. Pour in the drained beluga lentils and chopped tomatoes and allow to simmer with the lid on over low/medium heat for 15 minutes.
4. 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.
5. 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.
6. Serve immediately and enjoy!

Chef’s 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!