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Mix all the spices for the chili in a bowl.
Peel and finely slice the onions and brown them in a pan with 2 tablespoons of oil.
When they are wilted, add the well-drained lentils and spices.
Stir for a few minutes, add the tomato paste and a little water at a time to help the cooking, the final result must still be rather dry.
In the meantime, prepare the avocado sauce: remove the skin and the stone from the avocado and put it in a small food processor with the lime juice, the Isola Bio Coconut Cuisine Cream, a few fresh coriander leaves, salt to taste and a pinch of pepper.
Blend to a slightly fluid creamy sauce (if necessary add some more Isola Bio Coconut Cuisine Cream).
When the chili is cooked, let it cool for at least 15 minutes. Divide it between the crispy tortilla shells and decorate with the avocado sauce, put more sauce in a small bowl to serve. Decorate with some finely chopped parsley or coriander leaves and serve.
PREPARED WITH: Isola Bio Coconut Cuisine Cream
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