Cheesy Mexican Lentils

• 份量: 4 servings
• 活動時間: 10 minutes
• 總時間: 45 minutes

食材

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

步驟

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.

營養

• 卡路里: 331 kcal
• 總脂肪: 18 g
• 飽和脂肪: 8 g
• 不飽和脂肪: 7 g
• 膽固醇: 40 mg
• 鈉: 918 mg
• 總碳水化合物: 27 g
• 膳食纖維: 10 g
• 總糖: 6 g
• 蛋白質: 17 g