No need to panic, lunch is sorted !! Who doesn't love a classic jacket potato! Check out my veggie version below.... Jacket Potatoes with Red Lentil and Sweetcorn Chilli Serves 4 4 medium sized baking potatoes 1 small onion 3 cloves garlic crushed 1 (400g) tin chopped tomatoes 1 tsp ground cumin 1 tsp smoked paprika 1 tsp cayenne pepper 1 tsp black pepper 1 tsp dried mixed herbs 1 tsp sugar 1 vegetable stock cube 250ml boiled water 100g red split lentils 1 tbsp tomato puree 1 small tin of sweet corn Salt as desired Grated mature Cheddar Cheese Preparation Preheat oven to 200 degrees Celsius. Jacket Potatoes 1. Wash and dry the potatoes. Place on a baking tray. Roast in the oven for 1 hour or until soft and fluffy inside. 2. Once cooked,remove from the oven . Split the potato down the centre and add a little butter , salt and pepper. Red lentil Chilli with sweetcorn 1. Chop up the onion and garlic. Set aside. Place a medium sized pot over medium heat and add 2 tbsps of oil. 2. Add the onions and gently fry until soft and translucent then add garlic and saute for 1-2mins. 3. Add the tin of chopped tomatoes along with all the ground spices and sugar. Stir well and allow to simmer for a couple of minutes. 4. Dissolve the vegetable stock cube in 250mls of just boiled water from the kettle and add to the pot. 5. Rinse and drain the lentils and add to the pot. Stir well and cook for 15-20mins until the lentils are soft. Check the pot and stir regularly. Add a little water if necessary to prevent the sauce from drying out. 6. Add 1tbsp of tomato puree to the pot and stir well. 7. Rinse and drain the tinned sweet corn and add to the pot. 8. Taste the chilli adjust seasonings as desired. 9. Serve up with hot jacket potato and sprinkle of cheese on top . * * * * * *
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