Tex-Mex Loaded Lentils with Tortilla Chips
with sweet chili sour cream, tomato salsa & cheese
.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Tomato
70 g
Corn
½ pack
Lentils
½ sachet(s)
Mexican-style spices
½
Tomato paste
¼ piece
Lime
½ sachet(s)
Sweet chili sauce
50 g
Organic sour cream
(Contains: Melk (inclusief lactose))
15 g
Grated Gouda
(Contains: Melk (inclusief lactose))
40 g
Beetroot tortilla chips
½ piece
Carrot
Not included in your delivery
½ tablespoon
Sunflower oil
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Dice the tomato, then transfer to a bowl and set aside.
- Dice the carrot.
- Drain the corn and the lentils.
Did you know... carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs.
- Heat the sunflower oil in a large wok or deep frying pan over medium-high heat.
- Fry the carrot with the Mexican-style spices* for 4 minutes.
- Add the tomato paste and fry for 1 more minute. Lower the heat, then stir in the corn and the lentils.
- Allow to cook gently for 5 minutes, then season to taste with salt and pepper.
*Take care, this ingredient is spicy! Use as preferred.
- Cut the lime into wedges and juice one wedge per person directly into the diced tomatoes.
- Add the sugar and season to taste with salt and pepper.
- Mix well to combine and then set aside.
- In a small bowl, combine the sweet chili sauce with the sour cream.
- Serve the lentils on deep plates and garnish with the grated cheese and the tomato salsa.
- Serve with the rest of the lime wedges.
- Serve the sweet chili sour cream and the tortilla chips alongside.
