Spicy Lentils with Beetroot Tortilla Chips
with corn and guacamole
This recipe provides 270 g vegetables per portion
Allergens:
Milk
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total20 minutes
Cooking Time20 minutes
DifficultyMedium
Ingredients
Serving amount
1 piece
Tomato
½ piece
Bell pepper
½ pack
Lentils
70 g
Corn
½ sachet(s)
Mexican-style spices
½ sachet(s)
BBQ spice rub
½
Tomato paste
15 g
Grated aged Gouda
40 g
Beetroot tortilla chips
½ piece
Lime
40 g
Guacamole
Not included in your delivery
½ tablespoon
Sunflower oil
½ teaspoon
Honey [or plant-based alternative]
1.5 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3483 kJ
Calories832 kcal
Fat52.3 g
Saturated Fat8.4 g
Carbohydrate68.7 g
Sugar22.9 g
Dietary Fiber17.1 g
Protein18.2 g
Salt3.5 g
Potassium191.8 mg
Calcium13.1 mg
Iron0.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Sieve
•Sautépan or large frying pan
•Bowl
•Small Bowl
Cooking Steps
1
- Preheat the oven to 180°C for the beetroot tortillas (see Tip).
- Finely dice the tomato and bell pepper.
- Rinse the lentils in a sieve and let them drain off. Drain the corn in the same sieve.
Tip: the beetroot tortilla chips are ready to eat, but if you'd like to heat them up before serving, pop them in the oven for 2 – 3 minutes at 180°C.
2
- Heat a drizzle of sunflower oil in a large deep frying pan.
- Add the bell pepper, Mexican-style spices* and BBQ spice rub* and fry for 3 - 4 minutes over medium-high heat.
- Add the tomato paste and fry for 1 minute.
- Add the corn and lentils and fry for 5 minutes over low heat, stirring in the grated cheese during the last minute.
*Take care, this ingredient is spicy! Use as preferred.
3
- Cut the lime into wedges.
- Put the tomato in a bowl and mix with the honey and the juice of 1 lime wedge per person. Season with salt and pepper to taste.
- In a small bowl, mix the mayonnaise with the juice of 1 lime wedge per person.
4
- Serve the lentil stew on deep plates.
- Dollop the lime mayo, guacamole and tomato salsa over the stew and serve with the beetroot tortilla chips.
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