Mexican spiced lentils with chipotle tuna
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 coriander, 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
Variations
Make it gluten free: Check tuna and ground spices are fluten free.
HFG tip
Use remaining lentils to make a curry or bolognese. Or double the recipe and enjoy leftovers for lunch.
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Photographer: Bryce Carleton
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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