Mexican spiced lentils with chipotle tuna

Ingredients

Serves (1) — default Serves (2) Serves (4) Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 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

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Instructions

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1. 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.
2. Serve lentil mixture with tuna, yoghurt, tomatoes and a squeeze of lemon, garnished with coriander and chilli.

Variations

Make it gluten free: Check tuna and ground spices are gluten free.

HFG tip

Use remaining lentils to make a curry or bolognese. Or double the recipe and enjoy leftovers for lunch.

Nutrition info (per serve)

Calories 448 cal

Kilojoules 1880 kJ

Total fat 18 g

Saturated fat 3 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Mar 2018

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