A healthy alternative to traditional beef and packed with flavour!
475ml vegetable stock
200g green lentils, drained
2tbsp olive oil
½ onion, diced
2 garlic cloves, minced
½ green pepper, diced
Salt and pepper
500g tomato passata
1-2tbsp caster sugar
2tsp smoked paprika
2tsp chilli powder
1tsp ground cumin
4 bread buns, toasted
150g Primula Cheese with Jalapeños
1Place a saucepan over a medium-high heat. Add the stock and green lentils and bring to a low boil. Reduce the heat to a simmer and cook uncovered for 18-20 minutes, or until tender. Drain and set aside.
2Meanwhile, heat a large skillet over a medium heat. Add the oil, onion, garlic, and green pepper and season to taste. Cook for 5 minutes, stirring regularly until the onions and pepper are tender and golden.
3Add the passata, sugar and spices and stir well.
4Add the cooked lentils to the tomato sauce and stir through. Continue cooking for 5-10 minutes, until the mixture has thickened. Season to taste.
5Serve in toasted bread buns with rings of onion and a generous squeeze of Primula Cheese with Jalapeños.