Lentejas a la Tapatía (Jalisco Lentils with Pineapple, Vegan)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 300 g green lentils
- 200 g tinned pineapple chunks
- 300 g tomatoes
- 1 onion
- 2 garlic cloves
- 700 ml vegetable stock
- 15 g fresh coriander
Nutrition (per serving)
- Calories
- 311 kcal
- Protein
- 20.2 g
- Carbohydrate
- 51.7 g
- of which sugars
- 13.8 g
- Fat
- 1.9 g
- of which saturates
- 0.3 g
- Fibre
- 8.7 g
- Salt
- 1.35 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the onion and garlic cloves in a large pan for 5 minutes until soft.
- 2
Add the tomatoes, green lentils and vegetable stock, then simmer for 25 minutes until the lentils are tender.
- 3
Stir in the tinned pineapple chunks for the final 5 minutes of cooking.
- 4
Scatter with fresh coriander before serving.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.