Cheesy Mexican Lentils
The whole family will love these cheesy red lentils with mild Mexican seasonings. They can be served with rice, toasted pitta or as a jacket potato filling.
Equipment
- Medium saucepan + cooking spoon
- Garlic press
- Scales or cup measures + measuring spoons
- Grater & chopping board
Ingredients
- 1 tablespoon 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 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon 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
SERVE WITH
- White rice, toasted pitta bread or jacket potatoes
See notes for baby & toddler
Instructions
- 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.
- Add the garlic, smoked paprika and cumin and fry for 1 minute, stirring.
- 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.
- Then add the oregano and stir in well. Reduce heat to low and simmer uncovered for a further 15 minutes, again stirring regularly.
- When done, stir through the cheese until evenly creamy looking.
Notes
Baby & Toddler
Don’t add any salt into the lentils, instead, stir some through once you have dished up their serving.
YOUNGER CHILDREN & FUSSY EATERS
If serving with rice can add a few lightly salted tortilla chips to servings (the kids love this!).
Nutrition
Calories: 331kcalCarbohydrates: 27gProtein: 17gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 918mgPotassium: 588mgFiber: 10gSugar: 6gVitamin A: 4065IUVitamin C: 14mgCalcium: 357mgIron: 4mg
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