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Puy lentils with smoked tofu

Puy lentils with smoked tofu

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A star rating of 3.6 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal300
low infat6g
saturates1g
carbs38g
sugars8g
fibre12g
protein24g
salt1.3g
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Ingredients

  • 1-cal oil spray
  • 1 large courgette , finely diced
  • 100g smoked tofu , finely diced
  • ½ tsp smoked paprika
  • 1 ½ 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

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, June 2014

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Overall rating

A star rating of 3.6 out of 5.11 ratings
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