Lentils and Rice- or- The best taco filling I have ever tasted...

This taco filling is inspired from a recipe by my friend Chelsea, who took the recipe from her hippy mother.

You can make it one of two ways. You can either follow the do-it-yourself step-by-step recipe you see here, adding all the seasonings yourself, or you can simply fry the lentil and rice mixture with a store bought taco mix. I prefer to make everything myself from scratch. You just don't know what is in those packets these days. Anything that's called a number is obviously not a food. This mixture tastes a lot like a mince. It's surprisingly tasty and moreish. You'll love it! I know it sounds kinda boring, but trust me on this one. It's so good...

Time: Fifty minutes (including 40 minutes simmering time.)

Serves: Four.

Ingredients:

• A cup of  brown lentils.
• Half a cup of brown rice.
• 1 teaspoon of fennel seeds.
• Half a teaspoon of mustard seeds.
• One teaspoon of cumin.
• One teaspoon of coriander.
• One teaspoon of smoked paprika.
• Half a teaspoon of cayenne pepper (optional).
• One teaspoon of onion powder.
• One teaspoon of garlic powder.
• A shake of pepper.
• Two tablespoons of soy sauce.
• Half a cup of water.

Method:

In a saucepan, place the lentils and rice. Cover with water by at least an inch.

Bring to the boil and then simmer for about 40 minutes. Drain.

In a fry pan over medium heat, add the seeds. Once they start popping, add the lentils and rice.

Add all the other spices and the water. Mix together and fry until the water evaporates.

If it starts to look a little dry, add a little more water.

And that is it! Add to your taco's/ burritos/ nachos and enjoy!