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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Preheat oven to 200ºC. Heat oil in a medium saucepan and cook onion for 3-4 minutes. Add 1/2 teaspoon Mexican seasoning and capsicums. Add tomatoes. Simmer for 15 minutes.
2 Meanwhile, spray each piece of mountain bread with oil. Sprinkle lightly with a pinch of Mexican seasoning, more if you like it hot. Cut bread into triangles. Arrange bread on 2 large baking trays and cook for 3-4 minutes until crisp. Set aside.
3 Add sugar to tomato mixture. Stir in lentils, kidney beans and coriander, then heat.
4 For the salsa, combine all ingredients in a bowl.
5 Divide half the bread triangles between four serving plates. Top with bean mixture, cheese, remaining triangles, and a dollop of salsa and yoghurt.
Calories 447 cal
Kilojoules 1870 kJ
Total fat 19 g
Saturated fat 6 g
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