Lentil Enchiladas with Roasted Pepper & Cashew Crema

ingredients

• 37.5 cashew nuts
• 1 1/2 tsp ground cumin
• 1 pinch chilli flakes
• 585g green lentils, (1.5 cans)
• 9 plain tortillas (weight watchers white)
• 3 tsp smoked paprika
• 22.5ml soy sauce
• 3 tbsp tomato paste
• 3 garlic cloves
• 250g cherry tomatoes
• 15g parsley
• 1 1/2 red peppers
• 1 lime
• 1 red onion

method

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Boil half a kettle

Peel and finely dice the red onion[s]

Deseed the pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into large strips

Add the pepper strips and garlic cloves (skins on) to a baking tray with a drizzle of vegetable oil

Put the tray in the oven for 15-20 min or until the pepper has softened

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium heat

Once hot, add most of the diced onion (save the rest for garnish!) with a pinch of salt and cook for 4-5 min or until softened

Once the onion has softened, add the smoked paprika and ground cumin to the pan and cook for 1-2 min or until fragrant

Drain and rinse the green lentils

Add the drained lentils, soy sauce, tomato paste and 100ml [200ml] boiled water to the pan and cook for 2-3 min further or until the sauce has reduced to a thick, ragù-like consistency – this is your lentil mixture

Once thickened, divide most of the lentil mixture between the tortillas

Roll each tortilla up and arrange them into an oven-proof dish (or two!)

Top with the remaining lentil mixture and drizzle over some olive oil

Put the dish[es] in the oven for 8-10 min or until the tortillas are starting to crisp – these are your lentil enchiladas

While the lentil enchiladas are in the oven, chop the parsley roughly, including the stalks (save some leaves for garnish!) and peel the skin from the roasted garlic, discard the skin

Add the chopped parsley, peeled roasted garlic, roasted pepper, cashew nuts, chilli flakes (can’t handle the heat? Go easy!),the juice of 1/2 [1] lime, 50ml [100ml] water and a generous pinch of salt to a food processor and blitz until smooth – this is your roasted pepper & cashew crema

Chop the cherry tomatoes in half and season them with a pinch of salt

Cut the remaining lime into wedges

Serve the lentil enchiladas and top with the roasted pepper & cashew crema and the halved cherry tomatoes

Garnish with the remaining diced onion, reserved parsley leaves and a lime wedge

Enjoy!