Cheesy Mexican Lentils

• servings: 4 servings
• active time: 10 minutes
• total time: 45 minutes

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

Directions

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.

Nutrition

• Calories: 331 kcal
• Total Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 7 g
• Cholesterol: 40 mg
• Sodium: 918 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 10 g
• Total Sugars: 6 g
• Protein: 17 g