The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Lentil chilli jackets with sweetcorn salsa
Halving and scoring these baked spuds means they’re ready in record time (just 40 mins). Which is handy, because you’ll want to get stuck in to the lip-smacking lentil chilli and sweetcorn and coriander salsa ASAP! Drizzle with Greek yogurt and you’re good to go.
Plants 6
SWK: Source of protein
SWK: High fibre
Serving size
Ingredients
- 230g lentils (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 2 tbsp tomato purée
- 2 large potatoes
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 200g passata (tomatoes, salt, citric acid)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 handful of fresh coriander
- 140g sweetcorn (sweetcorn, water, salt)
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 onion
- 1 pepper
Nutritional Information
Calories: 439
Protein: 17g
Carbs: 80g
Fat: 3.2g
Ingredients
- 4 large potatoes
- 2 onion
- 2 pepper
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 4 tbsp tomato purée
- 460g lentils (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 400g passata (tomatoes, salt, citric acid)
- 1 handful of fresh coriander
- 140g sweetcorn (sweetcorn, water, salt)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 409
Protein: 16g
Carbs: 76g
Fat: 2.5g
Lentil chilli jackets with sweetcorn salsa
Halving and scoring these baked spuds means they’re ready in record time (just 40 mins). Which is handy, because you’ll want to get stuck in to the lip-smacking lentil chilli and sweetcorn and coriander salsa ASAP! Drizzle with Greek yogurt and you’re good to go.
Cook time:
45 mins
Cuisine:
Mexican
Food group:
Dairy
Allergens: Celery, Milk
Cooking Instructions
Get the potatoes going
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Halve the potatoes lengthways and score a diamond pattern into the cut sides, taking care not to slice all the way through to the skins.
- Spritz the potatoes with cooking spray, put them cut-sides down on a baking tray lined with baking paper and roast for 35-40 mins.
Chop, chop!
- Meanwhile, peel and finely dice the onions, and deseed the peppers and dice into 2cm squares.
- Spritz a non-stick saucepan with cooking spray and put it over a medium-high heat. Tip in three-quarters of the onions, the peppers and garlic paste and cook for 6-8 mins.
Simmer the chilli
- Add the spice mix and tomato purée to the pan. Stir well, then add the lentils with their water, and cook for 3-4 mins.
- Crumble in half the stock cube (the whole stock cube for 4 portions), add the passata and 100ml water (150ml for 4 portions) and stir well. Lightly season and simmer for 12-15 mins (14-18 mins for 4 portions), until the sauce loosely coats the lentils.
Itʼs salsa time!
- Chop the coriander, and drain the sweetcorn.
- Put both into a bowl with the remaining diced onion, lightly season to taste with salt and mix well.
Finish & serve
- Top the jacket potatoes with a generous helping of chilli. Spoon over the sweetcorn salsa and drizzle on the yogurt.