Rinse the lentils under cold water and set aside.

Heat olive oil in a large saucepan over medium heat. Add the diced onion and cook for 5 minutes until softened and translucent.

Add the minced garlic, ancho chilli powder, smoked paprika, and cumin. Stir and cook for 1 minute until fragrant.

Add the tinned tomatoes, vegetable stock, lentils, and salt. Stir to combine and bring to a boil.

Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally, until lentils are tender and most liquid is absorbed.

While lentils cook, prepare the avocado crema by blending the avocados, soured cream, juice of 1 lime, a pinch of salt, and half the coriander until smooth.

Warm the tortillas in a dry frying pan over medium heat for 30 seconds each side, or wrap in foil and heat in a 180°C oven for 5 minutes.

Taste the lentil mixture and adjust seasoning as needed. Mash slightly with a fork for a thicker texture if desired.

Assemble tacos by spooning the smoky lentil mixture onto warm tortillas, then top with shredded red cabbage, sliced radishes, and a generous drizzle of avocado crema.

Finish with crumbled feta cheese, remaining fresh coriander, and a squeeze of lime juice. Serve immediately.