Puy lentils with smoked tofu

Puy lentils with smoked tofu

By Sara Buenfeld
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(9 ratings)
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Prep: 10 mins Cook: 5 mins

Easy

Serves 2
Benefit from the slow-release energy of lentils and wholegrains combined with the rich flavour of smoked tofu, paprika and sweet peppers

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal300
  • fat6g
  • saturates1g
  • carbs38g
  • sugars8g
  • fibre12g
  • protein24g
  • salt1.3g
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Ingredients

  • 1-cal oil spray
  • 1 large courgette, finely diced
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 100g smoked tofu, finely diced
  • ½ tsp smoked paprika
  • 1½ tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 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
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

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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Comments, questions and tips

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norad555
11th Jun, 2019
5.05
A really tasty lunch that I will be making again! I was looking for something high-protein with plenty of iron and this was perfect. I mixed the 2nd lot of ingredients in the pan with the courgette and tofu to save washing up an extra bowl. Added defrosted spinach rather than pea shoots and had one portion warm for lunch yesterday and one portion cold today. Very tasty for minimum effort.
ifeyinwa00
8th May, 2017
3.05
This recipe was a bit bland - I added more balsamic vinegar, glass of red wine and fresh parsley
Blackmoorbird
9th Aug, 2016
I swapped out some of the veggies for what I had in the house, and even used frozen spinach as no pea shoots - it was still delicious and everyone loved it....!
catie74
2nd Jun, 2016
This is delicious and great as a packed lunch, for the kids and grown ups. I add finely diced chilli too as the kids are not adverse to the heat, although the 6 year old drinks milk with his
Gill87
11th Jul, 2014
4.05
I used dry lentils and cooked them in vegetable stock with a bay leaf. I also used piquant peppers. It turned out well and I will make it again.
mulhoon
24th Jun, 2014
3.05
I couldn't find smoked tofu, so it was a little bit bland but nothing a good squeeze of lemon and fiery rocket couldn't fix.
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