Indian Coconut Lentil Nachos
with Pickled Onion & Mint Yoghurt
Get ready to experience the flavours of Indian cuisine combined with the textures of a nacho bowl. The result is a flavourful combo that will leave everyone wanting more!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
red onion
1
tomato
1
cucumber
1 bag
coriander
1 bunch
mint
2 clove
garlic
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 tin
lentils
1
carrot
1 sachet
tandoori paste
1 packet
tomato paste
1 tin
coconut milk
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
¼ cup
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Cut the red onion in half. Thinly slice 1/2 the onion, and finely chop the remainder (this will be used in step 5!). In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add to the bowl. Add enough water to cover the onion and stir to coat. Set aside.
While the onion is pickling, roughly chop the tomato, cucumber and coriander. Transfer to a medium bowl and stir to combine. Pick and thinly slice the mint. Finely chop the garlic. Cut the mini flour tortillas into wedges. Drain and rinse the lentils. Grate the carrot.
In a small bowl, combine the mint, Greek-style yoghurt and a small drizzle of olive oil. Season with salt and pepper.
Place the tortilla wedges in a single layer on an oven tray. Drizzle (or spray) with olive oil, season with a pinch of salt and pepper and toss to coat. Bake until golden, 8-10 minutes. TIP: If the tortilla wedges don't fit in one layer, divide them between two oven trays.
While the tortillas are baking, heat a large frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the carrot and remaining onion and cook until softened, 3-4 minutes. Add the lentils and cook until heated through, 2 minutes. Add the garlic and tandoori paste and cook, stirring, until fragrant, 1-2 minutes. Stir through the tomato paste and coconut milk and season. Simmer until the sauce has thickened, 2-3 minutes. Add a splash of water if the mixture seems dry.
Drain the pickled onion. Divide the tortilla chips between plates and serve with the lentil mixture, salsa, pickled onion and mint yoghurt.