JUST BASKETS RECIPES

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• Put the red lentils in a large bowl and cover with water. Swish the water around then leave the lentils to soak for 5 minutes.
• Heat the oil in a large frying pan or casserole dish over a medium heat. Add onion and fry for 3–4 minutes until just softened.
• Add the garlic, chilli, cumin, coriander, paprika and black pepper and fry for 2 minutes until fragrant.
• Drain the lentils through a sieve then rinse under running water.
• Add the tomato purée and fry for 1 minute. Add the drained lentils, the passata, stock cube and 600ml/ 1 pint water. Stir well and bring to the boil.
• Reduce the heat, partially cover the pan with a lid and simmer for 15 minutes, stirring occasionally, until the lentils are nearly tender.
• Add the grated courgette and black beans, bring back to the boil, then reduce to a simmer, cover and cook for 10 minutes until everything is tender and thickened slightly.
• Meanwhile, put the avocados into a bowl with the lime juice and two thirds of the coriander and mix well.
• Press a tortilla wrap into an ovenproof bowl so it takes the shape of a bowl. Spray with oil spray and bake in the oven for 7–8 minutes until the wraps have hardened. Repeat with each tortilla.
• Remove half the mixture from the pan and transfer to a sealable container. Set aside until room temperature then transfer to the fridge. This can be kept for 3 days.
• Spoon the remaining mixture into each of the tortilla baskets. Serve with lettuce, tomato a dollop of avocado, cheese and a scatter of fresh coriander.

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• Put the red lentils in a large bowl and cover with water. Swish the water around then leave the lentils to soak for 5 minutes.
• Heat the oil in a large frying pan or casserole dish over a medium heat. Add onion and fry for 3–4 minutes until just softened.
• Add the garlic, chilli, cumin, coriander, paprika and black pepper and fry for 2 minutes until fragrant.
• Drain the lentils through a sieve then rinse under running water.
• Add the tomato purée and fry for 1 minute. Add the drained lentils, the passata, stock cube and 600ml/ 1 pint water. Stir well and bring to the boil.
• Reduce the heat, partially cover the pan with a lid and simmer for 15 minutes, stirring occasionally, until the lentils are nearly tender.
• Add the grated courgette and black beans, bring back to the boil, then reduce to a simmer, cover and cook for 10 minutes until everything is tender and thickened slightly.
• Meanwhile, put the avocados into a bowl with the lime juice and two thirds of the coriander and mix well.
• Press a tortilla wrap into an ovenproof bowl so it takes the shape of a bowl. Spray with oil spray and bake in the oven for 7–8 minutes until the wraps have hardened. Repeat with each tortilla.
• Remove half the mixture from the pan and transfer to a sealable container. Set aside until room temperature then transfer to the fridge. This can be kept for 3 days.
• Spoon the remaining mixture into each of the tortilla baskets. Serve with lettuce, tomato a dollop of avocado, cheese and a scatter of fresh coriander.