Lentil Tortilla Filling

This is a winner. One of my housemates, Ciara, is not a fan of too much spice so I was pretty conservative with the chilli powder and tobasco. Feel free to go crazy.

Chilli Lentils

1/2 cup lentils

1/2 aubergine, chopped

1 red bell pepper, de-seeded and chopped

1/2 onion, chopped

1 clove garlic, crushed

1/2 can chopped tomatoes

1/2 tbsp tomato purée

1/2 tsp cumin

1/2 tsp chilli powder

tobasco sauce

salt and pepper.

Cook lentils in 2.5 cups boiling water for 10 minutes.

Fry the onion on low-medium heat for 2 minutes.

Add garlic, aubergine, pepper and chopped tomatoes to the frying pan and simmer for 5 minutes.

Add the tomato purée, cumin, chilli powder and tobasco (to taste) to the pan.

Turn up the heat to medium and cook until the aubergine turns golden and mushy.

Add in the lentils and stir until heated through.

Season to taste and serve with wholegrain tortilla wraps.