It doesn’t matter that my Husband created this dish a few years ago when Uber eats wasn’t a thing, he was craving tex-mex but was too hung over to handle a supermarket. What matters is that it’s freakin’ delicious. Aside from an onion and a bit of garlic, this is full of ‘all the shit in your pantry you didn’t know you had’ and since that day, it’s become a standard Friday go-to because it’s:
a) the cheapest thing to make in the world. maybe.
b) it’s the easiest thing to make in the world. maybe.
c) it’s randomly full of health so it’s completely guilt free!

PS: any preggers ladies out there? Super high in folic acid this ones for you!

Spicy Lentil & Bean Mexican Dip

Makes...a lot

Ingredients

Olive oil
1 onion, diced
3 cloves of garlic, crushed
1tsp cumin
1tsp ground coriander
1tsp ground chilli
2tbs tomato paste
1 can of crushed tomato
1 can of lentils, drained & rinsed
1 can of red kidney beans, drained & rinsed
1tsp sugar
Salt

Method

Heat a big glug of olive oil in a large pot or pan and add the onion and garlic. Saute over a low heat for 10 minutes then add the spices and tomato paste. Once you can start to smell the spices, add the can of tomatoes, beans, lentils, sugar, a pinch of salt and half a cup of water.

Leave for 15 minutes or until thick then using a potato masher, squish the beans until almost smooth. Have a taste to make sure you don’t need more salt then once at room temperature, serve as a dip!

Kitchen notes...

FYI this would be amazing over toast for breakfast with poached or scrambled eggs or squished in a quesadilla with cheese and avocado!