Lentil Nachos
with Sour Cream, Guacamole & Coriander
Too long have lentils been the goody two-shoes of the food world. No more! They’ve put on a leather jacket and sunglasses and they’re ready to ride off into the sunset with their bad boyfriends. After tasting these nachos with sour cream and guacamole, you’ll be glad they did.
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
½ sachet
Mild Mexican Spice Blend
(Contains Gluten;)
2 clove
garlic
1
carrot
1 tin
lentils
1 sachet
tomato paste
½ tub
Light Sour Cream
(Contains Milk;)
½ bunch
coriander
1
avocado
4
Wholemeal Mini Pita Pockets
(Contains Gluten;)
1
lime
Not included in your delivery
2 tsp
olive oil
⅓ cup
warm water
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, drain and rinse the lentils, peel and grate the carrot, and peel and crush the garlic. Deseed the avocado, pick and roughly chop the coriander leaves, and slice the lime into wedges.
Brush the wholemeal mini pita pockets with a little olive oil (or use a spray oil) and then cut into triangles. Place the triangles onto a lined oven tray. (Note: you may need to two trays for this.) Cook for 5 minutes in the oven, or until golden (watch they don’t burn!). Remove and set aside.
Meanwhile, heat the olive oil in a medium frying pan over a medium-high heat. Add the lentils, carrot, Mexican spice mix and garlic and cook, stirring, for 4-5 minutes, or until soft and fragrant. Stir through the tomato paste and warm water. Simmer for 1-2 minutes, or until the sauce has thickened.
In a medium bowl mash the avocado with the coriander using a fork. Season with salt and pepper.
To serve, divide the cooked pita triangles between bowls. Top with the Mexican lentils and a dollop of light sour cream. Garnish with the guacamole and a squeeze of lime. Enjoy!