We try to slip lentils into meals where we can, as they are such a great source of fibre and nutrients. They also help to keep you ‘regular’, which can be a challenge on fasting days! Tinned or from pouches are fine. Also makes a fab packed lunch.
PREP 10 MINS
COOK 3 MINS
PER SERVING 382 CALS PROTEIN 21G CARBS 24G FAT 20G FIBRE 10G
2 tsp olive or rapeseed oil
2 medium courgettes (each around 175g), trimmed and cut into roughly 1.5cm chunks
400g can lentils, drained and rinsed
125g cooked baby beetroot, cut into roughly 1cm chunks
40g rocket, young spinach or mixed baby leaves
1 tbsp extra virgin olive oil
juice 1⁄2 lemon or 2-3 tsp balsamic vinegar
100g feta, broken into small pieces
1. Heat the oil in a large nonstick frying pan, add the courgettes and fry over a medium heat
for 2-3 minutes, or until just beginning to brown. You don’t want them to go too soft.
2. Tip the courgettes into a large bowl and leave to cool for about 15 minutes.
3. Add the lentils, beetroot and salad leaves to the cooked courgettes, season with a little salt and lots of freshly ground black pepper. Drizzle with the extra virgin olive oil and lemon juice or balsamic vinegar and toss together.
4. Divide the salad between two shallow bowls, season with a little more black pepper and serve topped with the feta.
COOK’S TIP Cooked beetroot seasoned with mild malt vinegar works well in this recipe – the kind you find in the fruit and veg department of the supermarket, rather than the vinegar heavy pickled beetroot sold in jars.