for 4 people

Lentils

1 tbsp	olive oil
1	red onion, finely chopped
1	garlic clove, finely chopped
200 g	green lentils
1	bay leaf
6 dl	water, boiling

Creamy lentils

1 ½ tsp	oregano
½ tsp	cumin
¼ tsp	cinnamon
1 tsp	liquid honey
1 tsp	Tabasco sauce
½ dl	water
200 g	crème fraîche
1 tsp	salt

To serve

2 tbsp	pumpkin seed oil
150 g	Blue tortilla chips with sea salt

How it's done

Lentils

Heat the oil in a pan. Add the onion and garlic, sauté for approx. 3 mins. Add the lentils, bay leaf and water, bring to the boil, simmer for approx. 20 mins. until just soft. Drain the remaining water if necessary, allow the lentils to cool, remove the bay leaf.

Creamy lentils

Set aside 2 tbsp of lentils. Place the oregano and all the other ingredients up to and including the salt in a measuring cup along with the lentils, puree.

To serve

Plate up the creamy lentils, top with the reserved lentils, drizzle with oil, serve with the nachos.

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