Step 1

Add all of the Enchilada Lentil ingredients (except the lentils and the salt) to a blender and blend until smooth. Pour into your slow cooker, add the lentils, stir and turn your slow cooker on high for around 4 hours or low for 6-7 hours.

Step 2

Add the salt once the lentils have cooked and stir well.

Step 3

Add all of the Enchilada Lentil ingredients (except the lentils and the salt)  to a blender and blend until smooth. Add to a pan, pour in the lentils, stir and bring to a simmer. Turn down to low and cook for around 2 hours, stirring occasionally.

Step 4

Add the salt once the lentils have cooked and stir well.

Step 5

Shred the cabbage and onion finely. I used my food processor.

Step 6

Mix the lime juice with the maple syrup. Keep them separate until just before serving then coat the cabbage and onion in the lime mixture.

Step 7

Fill tacos with some of the lentil filling, pile some slaw on top & garnish with cilantro.