Ingredients
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
- Chilli powder ½ tsp
- Smoked paprika 1 tsp
- SpinneysFOOD Fine Cumin ½ tsp
- SpinneysFOOD Fine Coriander ½ tsp
- Tomato paste 2 tbsp
- Chipotle in adobo 1 tsp
- Garlic clove 1
- Sprouted lentils 150g
- SpinneysFOOD Sea Salt ½ tsp
- Serrano green chilli 1
- SpinneysFOOD Fresh Coriander A handful
- SpinneysFOOD Fresh Mint A handful
- SpinneysFOOD Fresh Parsley A handful
- Lime juice 1 tbsp
- Gem lettuce heads 2
- Sour cream 4 tbsp
Nutrition (Per serving)
- Calories 166
- Fat 10.5g
- Saturates 2.6g
- Protein 5.3g
- Carbs 16.9g
- Sugars 2.7g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Sprouted lentil huevos rancheros
Mexican 10 Mins Prep · 15 Mins Cook
- To prepare the filling, heat 2 tbsp of olive oil in a medium cast-iron pan or pot. Sauté the dry spices in the oil for approx. 1 minute or until fragrant. Stir in the tomato paste and chipotle in adobo sauce.
- Finely grate in the garlic and stir for another minute before adding in 100g sprouted lentils and cook for a further 5 minutes. Season well and remove from the heat.
- To make the salsa, roughly chop the chilli, a handful of coriander, mint and parsley. Place in a small bowl along with the rest of the olive oil and lime juice. Set aside.
- Slice off the base of the gem lettuce heads and remove the leaves.
- Place the leaves on a large serving platter and top each with the sprouted lentil filling, sour cream and salsa.
- Serve sprinkled with extra sprouted lentils.