Make sure you line a microwavable plate with baking paper to ensure the cheese doesn’t stick to it
|Prep time||15 minutes|
|Cook time||30 minutes|
|Serves||Makes 5 lunches|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Make it at home:
Finely slice the leek. Peel and crush the garlic.
Heat the oil in a large pot. Add the lentils, stock, salt, dry spices and sugar to the pot and bring to a gentle simmer. Simmer for 15-20 minutes or until the liquid has reduced.
Remove the corn from the cob. Divide between 5 resealable containers. Finely slice the red onion and add to the containers. Divide the cheese and coriander between the containers. Seal and refrigerate until needed.
Divide the tortilla chips between 5 resealable bags, approx. 125g each.
Pack it for the office:
Place the lentil sauce in a bowl and microwave for 2 minutes to heat up.
Scatter the entire bag of tortilla chips onto a large plate. Top with the shredded Mexican four cheese. Microwave for 2 minutes, or until the cheese has melted.
Top with the lentils, corn, red onion and coriander.