Cajun Lentil Fajitas with Coriander Yoghurt

Sweet roasted peppers and onions are paired with Cajun-Style Lentils and finished with a cooling coriander yoghurt. Served in warm soft tacos with a squeeze of lime, this colourful sharing dish is packed with flavour and ready in under 30 minutes.

Written by Merchant Gourmet
25 minutes Serves 2-3 Beginner
Cajun Lentil Fajitas with Coriander Yoghurt
Ingredients
  • 2 tbsp olive oil
  • 1 red pepper, sliced
  • 1 orange pepper, sliced
  • 1 red onion, cut into thin wedges
  • 1 tbsp Cajun or fajita seasoning
  • Salt and black pepper
  • Coriander Yoghurt
  • 3 heaped tbsp yoghurt
  • 10g coriander, finely chopped
  • ¼ tsp salt
  • Drizzle olive oil
  • Fajitas
  • 1 pouch Merchant Gourmet Cajun-Style Lentils
  • 6 small flour or corn tacos
  • 1 lime, cut into wedges

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Cajun Style Lentils
Cajun Style Lentils
250G
  1. Preheat the oven to 200°C (180°C fan).
  2. Place the peppers and onion into a roasting tray with the olive oil, Cajun seasoning and a generous pinch of salt and pepper.
  3. Toss well and roast for 20 minutes, or until softened and lightly charred around the edges.
  4. Meanwhile, stir together the plant-based yoghurt, coriander, salt and a drizzle of olive oil. Add a splash of water if needed to loosen, then set aside.
  5. Heat the Merchant Gourmet Cajun-Style Lentils & Red Kidney Beans according to the packet instructions.
  6. Warm the tacos in the microwave or directly over a gas flame for a few seconds on each side.
  7. Divide the Cajun lentils between the tacos.
  8. Top with the roasted peppers and onions.
  9. Spoon over the coriander yoghurt and serve with lime wedges for squeezing over.

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