المكونات

  • SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
  • Chilli powder ½ tsp
  • Smoked paprika 1 tsp
  • SpinneysFOOD Fine Cumin ½ tsp
  • SpinneysFOOD Fine Coriander ½ tsp
  • Tomato paste 2 tbsp
  • Chipotle in adobo 1 tsp
  • Garlic clove 1
  • Sprouted lentils 150g
  • SpinneysFOOD Sea Salt ½ tsp
  • Serrano green chilli 1
  • SpinneysFOOD Fresh Coriander A handful
  • SpinneysFOOD Fresh Mint A handful
  • SpinneysFOOD Fresh Parsley A handful
  • Lime juice 1 tbsp
  • Gem lettuce heads 2
  • Sour cream 4 tbsp

Nutrition (Per serving)

  • سعرات حرارية 166
  • دهون 10.5g
  • المشبعة 2.6g
  • بروتين 5.3g
  • الكربوهيدرات 16.9g
  • السكريات 2.7g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

هويفوس رانشيروس ببراعم العدس

Mexican 10 Mins Prep · 15 Mins Cook


  1. To prepare the filling, heat 2 tbsp of olive oil in a medium cast-iron pan or pot. Sauté the dry spices in the oil for approx. 1 minute or until fragrant. Stir in the tomato paste and chipotle in adobo sauce.
  2. Finely grate in the garlic and stir for another minute before adding in 100g sprouted lentils and cook for a further 5 minutes. Season well and remove from the heat.
  3. To make the salsa, roughly chop the chilli, a handful of coriander, mint and parsley. Place in a small bowl along with the rest of the olive oil and lime juice. Set aside.
  4. Slice off the base of the gem lettuce heads and remove the leaves.
  5. Place the leaves on a large serving platter and top each with the sprouted lentil filling, sour cream and salsa.
  6. Serve sprinkled with extra sprouted lentils.