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Take each tortilla and, using a small cookie cutter, cut as many circles as you can from each tortilla Mix together the butter and curry powder and dip in the tortilla circles. Flip a muffin tin upside down and use the gaps to stand them all up in a taco shape. Bake for roughly 10 minutes at 180°C/360°F or until they’ve crisped up but haven’t turned too dark. Fill each with lentils. Return to the oven for 5 minutes or so to heat through.