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

Nutrition per serving

  • kcal 300
  • fat 6g
  • saturates 1g
  • carbs 38g
  • sugars 8g
  • fibre 12g
  • protein 24g
  • salt 1.3g


  • 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


  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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