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Mexican Lentil Jacket Potatoes

Mexican Lentil Jacket Potatoes

with Garden Salad, Cheddar & Sour Cream

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Give hearty lentils a boost of flavour by cooking them with a good dose of garlic, plus juicy sweetcorn and our crowd-pleasing Tex-Mex spice blend. The result is your new favourite filling for jacket potatoes. Comfort on a plate!

This recipe is under 650kcal per serving.

Tags:Under 650kcalNot Suitable for CoeliacsNaturally Gluten-FreeVeggieClimate Superstar
Allergens:Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time50 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

2 clove

garlic

1

tomato

1

carrot

1 tin

sweetcorn

1 tin

lentils

1 packet

tomato paste

1 sachet

vegetable stock powder

1 bag

mixed salad leaves

1 packet

light sour cream

(ContainsMilk)

1 sachet

Tex-Mex spice blend

(May be present Gluten)

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

½ cup

water

1 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

1 drizzle

white wine vinegar

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2625 kJ
Fat23.3 g
of which saturates5.2 g
Carbohydrate89.3 g
of which sugars20.7 g
Protein19.5 g
Sodium1133 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

• Preheat oven to 200°C/180°C fan-forced. Cut each potato in half. • Place each halved potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Arrange cut-side down. • Roast until crisp and tender, 40-45 minutes.

2

• Meanwhile, finely chop garlic. Roughly chop tomato. Grate the carrot. • Drain the sweetcorn. Drain and rinse lentils.

3

• When the potatoes have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook carrot and sweetcorn, stirring, until just tender, 3-4 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Add Tex-Mex spice blend, tomato paste and garlic and cook, stirring, until fragrant, 1-2 minutes.

4

• Stir in lentils, vegetable stock powder, the water and the brown sugar. Simmer until slightly reduced, 2-3 minutes. • Season to taste, then remove from heat.

5

• Just before serving, combine mixed salad leaves, tomato and a drizzle of white wine vinegar and olive oil in a large bowl. • Season to taste.

6

• Divide jacket potatoes and garden salad between plates. • Top potatoes with Mexican lentils, shredded Cheddar cheese and light sour cream to serve. Enjoy!