4 mini sweet peppers, trimmed, de-seeded and sliced
1 medium red onion, thinly sliced
For the mango salad
1 ripe mango, peeled and diced
1 tsp Tampico (Mexican chili spice)
1 avocado, halved and sliced
Fresh coriander, chopped
85g green cabbage, shredded
Salt and pepper
Preheat the oven to 400°F/200C.
To cook the lentils, add the red lentils, water, and a pinch of salt to a small saucepan. Bring to a boil, cover, and reduce heat to low. Cook until the lentils are tender and all of the water has been absorbed, about 14 to 17 minutes.
To crisp the tortillas, preheat oven to 400°F/200C, and lay them on a large baking sheet. It’s okay if they overlap slightly. Brush both sides of each tortilla with ½ tsp vegetable oil and place another baking sheet on top to hold them down. Bake tortillas until golden brown and crisp, about 10 to 12 minutes.
To prepare the veggies, place a large skillet over medium-high heat and add 1 tbsp vegetable oil. Once hot, add the garlic, peppers and onion, and a pinch of salt and pepper. Adjust heat to low, and cook until vegetables are soft and caramelized, stirring occasionally, about 12 to 15 minutes.
To make the mango salad, zest the lime. Peel the mango, remove the flesh from the pit and dice. In a large bowl combine the diced mango, all of the lime zest, and the juice from half. Sprinkle mango salad with the Tampico and toss to combine.
Once the lentils are ready, mash them with a fork (they should be spreadable). Squeeze in the juice from the remaining lime half, taste and season with salt and pepper.
To serve, place the tortillas on large plates and top with the smashed red lentils. Layer on the fajita veggies, green cabbage, and avocado. Sprinkle with the cilantro, remaining Tampico and serve with the chili-lime mango salad. Dig in!
Lentil and bean chilli
Chilli con carne
One to whip out for those ‘where do you get your protein’ questioners.
For the chilli
100 ml water
2 onions, finely sliced
2 tsp garlic puree
100 g red lentils
1 tin butter beans, drained
1 tin red kidney beans, drained
1 tin haricot beans, drained
2 tsp smoked paprika
1 tsp chilli powder (more if you like it hot)
2 tbsp tomato puree
2 red peppers, diced
2 carrots, peeled and diced
2 tsp instant coffee
1 tin chopped tomatoes
1 tbsp dark treacle
25 g vegan dark chocolate
½ bunch fresh flat leaf parsley, chopped
Black pepper, to taste
4 baked sweet potatoes, to serve
For the topping
250 g soya yoghurt (plain and fortified)
1 tbsp flat leaf parsley, chopped
1 tbsp coriander, chopped
Heat 100 ml water in a saucepan that can be covered and add the onion and garlic. Cook this over a low heat until the onion is soft.
Add the lentils, butter beans, kidney beans, haricot beans, smoked paprika, chilli powder, tomato puree, peppers, carrots and coffee granules to the pan along with enough water just to cover. Bring to a simmer and cover with a lid.
After 10 minutes, add the chopped tomatoes, treacle and dark chocolate and stir thoroughly.
Leaving the lid off, return to a simmer and keep stirring every few minutes to stop it from sticking. Reduce the liquid in the pan until you have achieved a deep, rich, sticky chilli. Stir through the chopped parsley and season to taste.
For the topping, mix all of the ingredients together.
To serve, spoon lashings of chilli over steaming sweet potato jackets and top with the herbed yoghurt.