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<a href="https://production-media.gousto.co.uk/cms/mood-image/R-2355-2_Lentil-Enchiladas-With-Roasted-Pepper--Cashew-Crema0928-1657017548585-x200.jpg">
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<h1 itemprop="name" class="name">Lentil Enchiladas with Roasted Pepper & Cashew Crema</h1>
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<!-- Cook time, prep time, servings, difficulty -->
<b>Total Time: </b><span itemprop="">30 min</span>
<b>Difficulty: </b><span itemprop="">Easy</span>
<b>Servings: </b><span itemprop="">3</span>
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<b>Source: </b>
<a itemprop="url" href="https://www.gousto.co.uk/cookbook/vegan-recipes/lentil-enchiladas-with-roasted-pepper-cashew-crema">
<span itemprop="author">gousto.co.uk</span>
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<!-- Ingredients -->
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<h3 class="subhead">Ingredients</h3>
<div class="ingredients text">
<p class="line" itemprop="recipeIngredient"><strong>37.5</strong> cashew nuts</p><p class="line" itemprop="recipeIngredient"><strong>1 1/2</strong> tsp ground cumin</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> pinch chilli flakes</p><p class="line" itemprop="recipeIngredient"><strong>585</strong>g green lentils, (1.5 cans)</p><p class="line" itemprop="recipeIngredient"><strong>9</strong> plain tortillas (weight watchers white)</p><p class="line" itemprop="recipeIngredient"><strong>3</strong> tsp smoked paprika</p><p class="line" itemprop="recipeIngredient"><strong>22.5</strong>ml soy sauce</p><p class="line" itemprop="recipeIngredient"><strong>3</strong> tbsp tomato paste</p><p class="line" itemprop="recipeIngredient"><strong>3</strong> garlic cloves</p><p class="line" itemprop="recipeIngredient"><strong>250</strong>g cherry tomatoes</p><p class="line" itemprop="recipeIngredient"><strong>15</strong>g parsley</p><p class="line" itemprop="recipeIngredient"><strong>1 1/2</strong> red peppers</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> lime</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> red onion</p>
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<!-- Description -->
<!-- Directions -->
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<h3 class="subhead">Directions</h3>
<div itemprop="recipeInstructions" class="directions text">
<p class="line">Preheat the oven to 200°C/ 180°C (fan)/ gas 6</p><p class="line">Boil half a kettle</p><p class="line">Peel and finely dice the red onion[s]</p><p class="line">Deseed the pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into large strips</p><p class="line">Add the pepper strips and garlic cloves (skins on) to a baking tray with a drizzle of vegetable oil</p><p class="line">Put the tray in the oven for 15-20 min or until the pepper has softened</p><p class="line">Meanwhile, heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium heat</p><p class="line">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</p><p class="line">Once the onion has softened, add the smoked paprika and ground cumin to the pan and cook for 1-2 min or until fragrant</p><p class="line">Drain and rinse the green lentils</p><p class="line">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</p><p class="line">Once thickened, divide most of the lentil mixture between the tortillas</p><p class="line">Roll each tortilla up and arrange them into an oven-proof dish (or two!)</p><p class="line">Top with the remaining lentil mixture and drizzle over some olive oil</p><p class="line">Put the dish[es] in the oven for 8-10 min or until the tortillas are starting to crisp – these are your lentil enchiladas</p><p class="line">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</p><p class="line">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</p><p class="line">Chop the cherry tomatoes in half and season them with a pinch of salt</p><p class="line">Cut the remaining lime into wedges</p><p class="line">Serve the lentil enchiladas and top with the roasted pepper & cashew crema and the halved cherry tomatoes</p><p class="line">Garnish with the remaining diced onion, reserved parsley leaves and a lime wedge</p><p class="line">Enjoy!</p>
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