Make sure you line a microwavable plate with baking paper to ensure the cheese doesn’t stick to it
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Serves | Makes 5 lunches |
| Cuisine | Mexican |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 1043 |
| Fat | 47.8g |
| Saturates | 11.2g |
| Protein | 47g |
| Carbs | 107.9g |
| Sugars | 4.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFMake 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.
