Puy lentils with seared salmon
Enjoy the health benefits of salmon in this dish, or make a vegan version (see tip, below). Save leftover lentils for quick meals later in the week
Tomato soup & hummus crispbreads
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp rapeseed oil
- 2 large onions(325g), chopped
- 320g carrotssliced
- 4 garlic cloveschopped
- 1 tbsp smoked paprika
- 100g dried red lentils
- 690g bottle passata
- 1l vegetable stockmade with 1 tbsp bouillon powder
For the hummus crisps
- 4 multigrain crispbreads
- 100g reduced-fat hummus
- ¼ cucumbersliced
- 6 pitted Nocellara olivessliced
- pinch of thyme leaves
- sprinkle of smoked paprika
Nutrition: Per serving
- kcal403
- fat12g
- saturates1g
- carbs51g
- sugars20g
- fibre15ghigh
- protein15g
- salt1.5g
Method
step 1
Heat the oil in a large non-stick pan and fry the onions and carrots for about 10 mins, stirring occasionally, until softened.
step 2
Stir in the garlic and smoked paprika along with the lentils, and cook for about a minute more.
step 3
Pour in the passata and stock, bring to the boil, then cover and simmer over a medium heat for 30 mins, stirring occasionally until the vegetables are tender. Remove from the heat and whizz until smooth using a hand blender. Eat half now and chill the rest. Will keep chilled for up to three days. To reheat, cook portions in a pan over a low heat with a dash of water until piping hot.
step 4
To serve alongside the soup, spread 2 crispbreads per person with half the hummus. Top with half the cucumber and scatter over half the olives, thyme and smoked paprika.
