Lentil Nachos

Brush the wholemeal mini pita pockets with a little olive oil (or use a spray oil) and then cut into triangles. Place the triangles onto a lined oven tray. (Note: you may need to two trays for this.) Cook for 5 minutes in the oven, or until golden (watch they don’t burn!). Remove and set aside.

Meanwhile, heat the olive oil in a medium frying pan over a medium-high heat. Add the lentils, carrot, Mexican spice mix and garlic and cook, stirring, for 4-5 minutes, or until soft and fragrant. Stir through the tomato paste and warm water. Simmer for 1-2 minutes, or until the sauce has thickened.

In a medium bowl mash the avocado with the coriander using a fork. Season with salt and pepper.