Prep: 10 mins Cook: 5 mins
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
Ingredients
- 1-cal oil spray
- 1 large courgette, finely diced
Courgette
corr-zjetThe courgette is a variety of cucurtbit, 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
bal-sam-ick vin-ee-gahTrue 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
p-eesA type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
Method
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.
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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