Mexican Lentil Jacket Potatoes

Name: Mexican Lentil Jacket Potatoes with Garden Salad, Cheddar & Sour Cream
Total time: 50 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 2 potato; 2 clove garlic; 1 tomato; 1 carrot; 1 tin sweetcorn; 1 tin lentils; 1 packet tomato paste; 1 sachet vegetable stock powder; ½ cup water; 1 tsp brown sugar; 1 bag mixed salad leaves; 1 drizzle white wine vinegar; 1 packet Light Sour Cream; 1 sachet Tex-Mex spice blend; 1 packet Cheddar cheese

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:

Calorie Smart

•Not Suitable for Coeliacs

•Naturally Gluten-Free

•Veggie

•Climate Superstar

Allergens:

Milk

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

Serving amount

potato

2 clove

garlic

tomato

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

(Contains: Milk;)

1 sachet

Tex-Mex spice blend

(May be present: Weizen, Gluten, Soja.)

1 packet

Cheddar cheese

(Contains: Milk;)

Not included in your delivery

olive oil

½ cup

water

1 tsp

brown sugar

1 drizzle

white wine vinegar

Nutritional Values

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

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• 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.

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

• 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.

• 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.

• 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.

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