Spicy Chilli Lentils on Wholemeal Tortilla Wrap

Serves: 6

Approximate time: 45 mins


1 tbsp olive oil

2x 400g tinned lentils

2x 400g tinned chopped tomatoes

1x 400g tinned red kidney beans

1 tbsp tomato purée

1 tsp mild chilli powder

1 tsp ground coriander

1tsp ground cumin

1/4 tsp ground cloves

2x small courgettes diced

2x bird eye chillis finely diced

Chopped fresh coriander leaves

2x cloves garlic finely chopped

1x large red onion diced

1x red pepper

4x whole meal tortilla wraps

Approximate macronutrient information per serving:

Calories: 480

Protein: 22g

Carbohydrate: 66g

Fat: 11g

Fibre: 19g

Sugar: 10g


Add the red onion to a medium heated pan with the olive oil.

Heat the onion for approximately 8-12 minutes until softened and add the garlic for a further 1 minute.

Add the mild chilli powered, ground cumin, ground coriander and ground cloves and cook for a further minute.

Add the red pepper, bird eye chilli and courgettes. Then stir in the drained lentils, tinned tomatoes, tomato puree and the drained kidney beans.

Bring to the boil and drop the temperature to allow to simmer for 20-25 mins.

Cover the tortilla wraps in tin foil and place in a preheated oven at 180 degrees (fan) for 8 minutes.

Spoon the lentil mixture on to the middle of the tortilla wrap and sprinkle fresh coriander leaves on top.

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