I love Mexican flavours and I’ve been wanting to cook with lentils more often, so when I saw a recipe for Mexican lentil bakes from @healthylittlefoodies they looked like they fit the bill perfectly. I played around with the ingredients and quantities a bit and these were the result. They came out really well and Joshua loved them - he ate three in his first sitting. The ingredients I used were...
- half a tin of kidney beans, drained
- half a cup of red split lentils
- half a red onion, finely chopped
- half a red pepper, finely chopped
- half a carrot, grated
- half a courgette (zucchini), grated
- one cup of low-salt stock
- two eggs, lightly beaten
- half a cup of grated cheese
- one garlic clove, chopped or minced
- handful of fresh coriander (cilantro), roughly chopped
- half a tablespoon of tomato purée
- 1 teaspoon paprika
- half a teaspoon dried cumin
- half a teaspoon dried oregano
To make...
- cook the vegetables in a little oil in a pan for 10 minutes until soft
- add the spices and stir for a further minute
- add the lentils, stock and tomato purée and stir well - simmer for approximately 20mins, adding more stock or water as required until the lentils are cooked
- mix in the kidney beans and leave to cool slightly
- when slightly cooled stir in the eggs, cheese and fresh coriander
- pour onto a greased oven-proof dish (I used my trusty silicone baking dish as it never sticks)
- bake at 180’C for 30-40 minutes until the mix has set
- leave to cool and then cut into wedges
These are great fresh, refrigerated or frozen.
I served them up with sweet potato mash and sliced tomatoes. Enjoy! x
