Ingredients
- Leek 1 large
- Garlic 3 cloves
- SpinneysFOOD Pure Sunflower Oil 1 tbsp
- Brown lentils 2 x 400g tin
- Vegetable stock 250ml
- SpinneysFOOD Fine Sea Salt ½ tsp
- SpinneysFOOD Fine Cumin 2 tsp
- SpinneysFOOD Cayenne Pepper A pinch
- SpinneysFOOD Dried Oregano 2 tsp
- Smoked paprika 2 tsp
- SpinneysFOOD Demerara Sugar 1 tsp
- SpinneysFOOD Super Sweet Corn 2
- Red onion 1
- Kraft shredded Mexican four cheese 500g
- SpinneysFOOD Fresh Coriander A handful
- Spinneys Salted Tortilla Chips 500g
Nutrition (Per serving)
- Calories 1043
- Fat 47.8g
- Saturates 11.2g
- Protein 47g
- Carbs 107.9g
- Sugars 4.9g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Lentil-loaded microwave nachos
Mexican 15 Mins Prep · 30 Mins Cook
- Make it at home:Finely slice the leek. Peel and crush the garlic.
- Heat the oil in a large pot. Add the lentils, stock, salt, dry spices and sugar to the pot and bring to a gentle simmer. Simmer for 15-20 minutes or until the liquid has reduced.
- Remove the corn from the cob. Divide between 5 resealable containers. Finely slice the red onion and add to the containers. Divide the cheese and coriander between the containers. Seal and refrigerate until needed.
- Divide the tortilla chips between 5 resealable bags, approx. 125g each.
- Pack it for the office:Place the lentil sauce in a bowl and microwave for 2 minutes to heat up.
- Scatter the entire bag of tortilla chips onto a large plate. Top with the shredded Mexican four cheese. Microwave for 2 minutes, or until the cheese has melted.
- Top with the lentils, corn, red onion and coriander.