Lentil Noodle Chicken Casserole with Avocado Salsa

Ingredients

• 250 g red lentil noodles
• Salt
• 1 Red Onion
• 3 Garlic cloves
• 1 red bell pepper
• 1 green bell pepper
• 3 tbsp olive oil
• 2 tsp ground cumin
• 2 tbsp chipotle chilies (in adobo sauce; canned) to taste
• 500 g chicken mince
• 400 g diced tomatoes (canned)
• 250 g passata
• 1 tsp Dried oregano
• Pepper
• 100 g cheddar cheese (45% fat in milk)
• 1 Avocado
• 4 radishes
• a handful coriander leaves (5 g each)
• 2 Spring Onions
• 1 tbsp lime juice
• 100 g Sour cream

Instructions

1. 1.

   Cook noodles in boiling salted water according to package instructions for about 8 minutes until al dente. Drain and set aside.

2. 2.

   While the noodles cook, peel and finely dice onion and garlic. Halve, seed, wash, and cube bell peppers. Heat 2 tbsp oil in a large pan over medium heat. Sauté onion, garlic, and peppers for 3 minutes. Add cumin and chipotle chilies to taste, sauté for another 2 minutes. Stir in chicken mince, diced tomatoes, passata, oregano, salt, and pepper; season with additional salt and pepper as needed. Break up the meat and let simmer gently for about 10 minutes.

3. 3.

   Brush a baking dish with remaining oil. Grate cheddar cheese. Spread noodles and sauce mixture into the dish, sprinkle cheese over top, and mix lightly. Bake in preheated oven at 200°C (180°C fan) for about 10 minutes until golden.

4. 4.

   Meanwhile, prepare salsa: halve avocado, remove pit, scoop flesh into a bowl, and cut into large cubes. Slice radishes thinly. Rinse coriander leaves, pat dry, and roughly chop. Trim spring onions, rinse, and finely slice. Combine all salsa ingredients with lime juice. Remove casserole from oven, top with sour cream and a spoonful of avocado salsa. Serve remaining salsa on the side.