To Try

Cheesy Mexican Lentils

Name: Cheesy Mexican Lentils
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 1 large onion (grated); 1 large carrot (grated); 100 g dried red lentils (soaked if needed, see pack directions); 2 garlic cloves (minced); 1 tsp cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 600 ml vegetable stock; 400 g chopped tinned tomatoes (ideally finely chopped or crushed); Salt and black pepper to taste; 160 g grated cheddar; White rice, toasted pitta bread or jacket potatoes

4 servings

porties

10 minutes

actieve tijd

45 minutes

totale tijd

Begin met koken

Ingrediënten

1 tbsp olive oil

1 large onion (grated)

1 large carrot (grated)

100 g dried red lentils (soaked if needed, see pack directions)

2 garlic cloves (minced)

1 tsp cumin

1 tsp smoked paprika

1 tsp dried oregano

600 ml vegetable stock

400 g chopped tinned tomatoes (ideally finely chopped or crushed)

Salt and black pepper to taste

160 g grated cheddar

White rice, toasted pitta bread or jacket potatoes

Instructies

Fry

Heat the oil in a non-stick medium pan over a medium-low heat for a couple minutes. Add the grated onion and carrot and fry for 3 minutes, stirring often.

Spices

Add the garlic, smoked paprika and cumin and fry for 1 minute, stirring.

Boil

Pour in the stock, lentils and chopped tomatoes and stir very well. Bring to a boil over a high heat, then reduce the heat slightly to medium and leave on a rolling boil, uncovered for 10 minutes, stirring every now and then.

Simmer

Then add the oregano and stir in well. Reduce heat to low and simmer uncovered for a further 15 minutes, again stirring regularly.

Add Cheese

When done, stir through the cheese until evenly creamy looking.

Voedingswaarde

Portiegrootte

Calorieën

331 kcal

Totale vet

18 g

Verzadigd vet

8 g

Onverzadigd vet

7 g

Transvet

Cholesterol

40 mg

Natrium

918 mg

Totale koolhydraten

27 g

Voedingsvezels

10 g

Totale suikers

6 g

Eiwit

17 g