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Mediterranean-style Black Lentils with Baba Ganoush
A colourful spread that brings Mediterranean flavours to your dinner table. Stir tangy sundried tomato paste through black beluga lentils and roasted peppers. Toss crisp salad leaves and crunchy cucumber with aged balsamic vinegar. A generous dollop of baba ganoush on the side to up the ante.
Ready in 20
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- ½ cucumber
- 20g sundried tomatoes (Sundried Tomato Halves [Sundried tomatoes 92-88% (Turkey), Salt 8-12% (Turkey), E330 (Citric Acid) 0.4 %, E300 (Ascorbic Acid) 0.35 %], Water, Spirit Vinegar, Rapeseed Oil, Oregano, Salt)
- 110g baby tomatoes
- 2 roasted red pepper (Red Peppers, Water, Salt, Acidity Regulator (Citric Acid))
- 8 tbsp baba ganoush (Aubergine, Water, Rapeseed Oil, Sunflower Seed, Fine Sea Salt, Ground Coriander, Ground Cumin, Parsley, Lemon Juice Concentrate)
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 40g mixed salad leaves
- 240g black beluga lentils (drained)
- 1 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
Nutritional Information
Calories: 463
Protein: 14g
Carbs: 40g
Fat: 29g
Ingredients
- 2 roasted red pepper (Red Peppers, Water, Salt, Acidity Regulator (Citric Acid))
- 0.5 cucumber (use half)
- 110g baby tomatoes (use half)
- 240g black beluga lentils (drained) (use half)
- 40g mixed salad leaves (use half)
- 1 tbsp sun-dried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 tbsp aged balsamic vinegar (use half) (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 8 tbsp baba ganoush (Aubergine, Water, Rapeseed Oil, Sunflower Seed, Fine Sea Salt, Ground Coriander, Ground Cumin, Parsley, Lemon Juice Concentrate)
- 20g sundried tomatoes (use half) (Sundried Tomato Halves [Sundried tomatoes 92-88% (Turkey), Salt 8-12% (Turkey), E330 (Citric Acid) 0.4 %, E300 (Ascorbic Acid) 0.35 %], Water, Spirit Vinegar, Rapeseed Oil, Oregano, Salt)
Nutritional Information
Calories: 627
Protein: 18g
Carbs: 52g
Fat: 43g
Mediterranean-style Black Lentils with Baba Ganoush
A colourful spread that brings Mediterranean flavours to your dinner table. Stir tangy sundried tomato paste through black beluga lentils and roasted peppers. Toss crisp salad leaves and crunchy cucumber with aged balsamic vinegar. A generous dollop of baba ganoush on the side to up the ante.
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Cooking Instructions
- Heat a medium frying pan with 1/2 tbsp oil on high heat. Thinly slice the peppers and add them to the pan. Cook for 2 mins.
- Drain and rinse the lentils. Roughly chop the sundried tomatoes. Add both to the pan along with the sundried tomato paste. Cook for 3-4 mins, until the lentils are piping hot. Season with sea salt and black pepper to taste.
- Make the salad; in a large bowl mix the vinegar, 1 tbsp olive oil and a pinch of sea salt. Thinly slice the cucumber into half-moons. Halve the tomatoes. Place both in the bowl with the mixed salad and toss to combine.
- Serve the lentils with the salad and baba ganoush.
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