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Low Calorie Lunches. Red lentil & sweet potato pâté. Red lentil & sweet potato pâté – Ingredients&how to make.
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Red lentil & sweet potato pâté – Ingredients&how to make Heat the oil in a large pan, add the onion and cook slowly until soft and golden. Tip in the paprika and cook for a further 2 minutes, then add the sweet potato, lentils, thyme and stock. Bring to a simmer, then cook for 20 minutes or until the potato and lentils are tender. Add the vinegar and some seasoning, and roughly mash the mixture until you get a texture you like. Chill for 1 hr, then drizzle with olive oil, dust with the extra paprika and sprinkle with thyme sprigs, if you like. Serve with pitta bread and vegetable sticks. 1 tbsp olive oil, plus extra for drizzling ½ onion, finely chopped 1 tsp smoked paprika, plus a little extra 1 small sweet potato, peeled and diced 140g red lentils 3 thyme sprigs, leaves chopped, plus a little extra to decorate (optional) 500ml low-sodium vegetable stock 1 tsp red wine vinegar pitta bread and vegetable sticks, to serve
Butternut Squash Salad- Ingredients&how to make Heat oven to 200C/180C fan/gas 6. Spread the squash over a large baking sheet, drizzle over the oil and bake for 30 minutes or until tender. Meanwhile, cook the rice and lentils in boiling salted water for 20 minutes, adding the broccoli for the final 4 minutes of cooking. Drain well, then stir in the cranberries and pumpkin seeds with some seasoning. Add the squash, pour over the lemon juice and serve. 1 butternut squash, peeled, deseeded and diced 2 tsp olive oil 50g wild and brown rice 50g Puy lentils 1 head broccoli, cut into florets 50g dried cranberries 25g pumpkin seeds juice 1 lemon
Carrot&Housmous Wraps – Ingredients&how to make 200g tub houmous 4 seeded wraps 4 carrots small handful rocket leaves 1. Spread the houmous between wraps. Coarsely grate carrots and scatter on top of the houmous, finishing each wrap with a small handful rocket leaves and some seasoning. Roll up and eat.