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:
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.