Mexican spiced lentils with chipotle tuna

Serves: 1
Time to make: 20 mins

Total cost: $ 5.10

(at time of publication)

Ingredients

1 teaspoon olive oil
1 spring onion, finely chopped
1 carrot, diced
1 cup small broccoli florets
½ red capsicum, diced
½ x 400g can brown lentils in spring water, drained, rinsed
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon chilli flakes (or more to taste)
95g can chipotle-flavoured tuna (or other chilli tuna), to serve
¼ cup low-fat plain yoghurt, to serve
2 cherry tomatoes, halved, to serve
squeeze of lemon, to serve
handful roughly chopped fresh coriandercilantroX, to garnish
sliced chilli, to garnish

Instructions

In a large pan, heat oil over medium-high. Add spring onion, carrot, broccoli and capsicum. Cook, stirring, for 4-5 minutes. Add lentils and spices. Cook, stirring, for 2 minutes. Add 1/4 cup water and simmer until water has absorbed.
Serve lentil mixture with tuna, yoghurt, tomatoes and a squeeze of lemon, garnished with coriander and chilli.

Nutrition Info (per serve)

Kilojoules 1880kJ

Calories 448cal

Protein 32g

Total fat 18g

–Saturated fat 3g

Carbohydrates 35g

–Sugars 21g

Dietary fibre 16g

Sodium 720mg

Calcium 280mg

Iron 6.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.