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The Healthy Food Guide team believe that making small diet and lifestyle changes brings the best long-term gains. We look at the science behind the headlines and promote a balanced way of eating.

Discover three exciting ways to use a tin or pouch of ready-to-eat puy lentils for an easy way to add more fibre and protein to your day.

 

CREAMY LENTIL DIP

Serves 4 (as a starter)
Vegetarian
Gluten free

Ingredients:

250g pack ready to eat puy lentils
250g tub ricotta
3 sun-dried tomatoes
1tsp chilli sauce
Juice of 1 lemon
150g raw carrots and 150g red pepper, to serve

Method:

1.Empty a the puy lentils into a blender. Add the ricotta, sun-dried tomatoes, chilli sauce and lemon juice.
2. Blend until smooth, then season with freshly ground black pepper.
3. Chop the carrots and red pepper into sticks for dipping.

Nutritional info: 205kcal, 5.2g fibre, 8.6g fat, 4.6g saturates, 17g carbs, 6g sugars, 12g protein, 0.3g salt, 181mg calcium, 2.9mg iron

LENTIL KEDGEREE

Serves 2
Dairy free
Gluten free

Ingredients:

250g undyed smoked haddock
1tsp curry powder
250g pouch ready to eat puy lentils
100g peeled cooked prawns
2 chopped spring onions
2tbsp chopped fresh parsley
2 chopped hard-boiled eggs

Method:

1. Put the smoked haddock in a pan with just enough water to cover it and poach for 5 min. Remove the fish from the pan and discard all but 4tbsp of the poaching liquid, then skin and flake the fish.
2. In the same pan, combine the reserved liquid with the curry powder and a puy lentils, then heat through. Stir in the fish flakes with the prawns and heat again until hot.
3. Add the spring onions, fresh parsley and hard-boiled eggs and stir gently to combine before serving.

Nutritional info: 375kcal, 5.8g fibre, 6.8g fat, 1.7g saturates, 20g carbs, 0.9g sugars, 55g protein, 1.3g salt, 124mg calcium, 7.4mg iron

SUPER LENTIL SALAD

Serves 2
Vegetarian
Gluten free

Ingredients:

200g pack ready to eat puy lentils
200g steamed tenderstem broccoli
250g cooked (not pickled) beetroot wedges
30g crumbled reduced-fat feta
30g pumpkin seeds
Balsamic vinegar, to serve

Method:

1.Mix the puy lentils with the tenderstem broccoli, beetroot wedges, feta and pumpkin seeds.
2. Drizzle over some balsamic vinegar and lightly mix to serve.

Nutritional info: 319kcal, 9.5g fibre, 9.8g fat, 2.3g saturates, 30g carbs, 0.9g sugars, 22g protein, 0.6g salt, 172mg calcium, 8.2mg iron

Want more ways with lentils? Check out all of our healthy lentil recipes using red and green varieties too.