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Puy lentils with smoked tofu

Benefit from the slow-release energy of lentils and wholegrains combined with the rich flavour of smoked tofu, paprika and sweet peppers

  • Prep: 10 mins
    Cook: 5 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 300
  • Carbohydrates 38
  • Saturated Fat 1
  • Sugar 8
  • Protein 24
  • Fat 6
  • Fibre 12
  • Salt 1.3

Nutrition per serving

  • Calories 300
  • Carbohydrates 38
  • Saturated Fat 1
  • Sugar 8
  • Protein 24
  • Fat 6
  • Fibre 12
  • Salt 1.3

Ingredients

  • 1-cal oil spray
  • 1 large courgette, finely diced
  • 100g smoked tofu, finely diced
  • ½ tsp smoked paprika
  • 1½ tbsp balsamic vinegar
  • 250g sachet cooked puy lentils
  • 1 red onion, finely chopped
  • 1 medium roasted red pepper from a jar (not in oil), about 85g, sliced
  • good handful pea shoots or rocket

Method

  1. Spray a non-stick pan with 3 sprays of oil and add the courgettes, tofu and smoked paprika. Cook for a few mins to soften the courgettes. Stir in the balsamic vinegar and allow to sizzle and reduce.

  2. Meanwhile, tip the lentils, onion and pepper into a bowl and toss gently to break up any clumps of lentils. Add the tofu and courgettes, and toss again. Will keep for 2 days in the fridge. Scatter over the pea shoots just before serving.

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