| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Mexican |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 166 |
| Fat | 10.5g |
| Saturates | 2.6g |
| Protein | 5.3g |
| Carbs | 16.9g |
| Sugars | 2.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo 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.
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.
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.
Slice off the base of the gem lettuce heads and remove the leaves.
Place the leaves on a large serving platter and top each with the sprouted lentil filling, sour cream and salsa.
Serve sprinkled with extra sprouted lentils.
