VEGGIE MEXICAN LENTIL NACHOS

Serves 4 You can find the lentils here LIST OF INGREDIENTS 1 onion 3 cloves garlic 1 tbsp cooking oil 1-2 chillies (red or green) 1tsp Turmeric 1 tsp ground Cumin 1 tsp chilli powder (optional) 250g Cypressa Green Lentils 1 tin chopped tomatoes 1tsp salt (or to taste) 1 tin sweetcorn Chopped coriander to serve METHOD Soak the lentils in lukewarm water for approximately 1 hour before cooking, and drain. Roughly chop the onion and garlic and sauté in the oil until softened. Chop and add the chilli. Fry this off for a couple of minutes, add the turmeric and cumin and continue to fry for another 1-2 minutes. Add the soaked lentils, chilli powder, the can of tomatoes, fill the empty can with water and add this too, and lightly simmer for approximately 1 hour, stirring occasionally, or until the lentils are cooked through and softened. You may need to add more water if the mixture cooks dry. Add the salt to taste and the tin of sweetcorn and heat through for 5 minutes. Serve these Mexican lentils with roughly chopped coriander, guacamole, a sprinkling of cheese and a spoonful of crème fraiche. Great with nachos or rice!

For more information on VEGGIE MEXICAN LENTIL NACHOS talk to Katsouris Brothers Ltd (Cypressa)