Lentils are high in dietary fibre and iron. They are extremely versatile and can be incorporated into soup, salads or stews. In this recipe they add colour and flavour to the spicy side dish.
Ingredients
- 1 cup red lentils
- 2 teaspoons olive oil
- 1 lemon, juiced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon caster sugar
- 1 small red onion, halved, thinly sliced
- 150g grape tomatoes, halved
- 100g baby spinach leaves
- 4 beef scotch steaks or beef rump steaks
Method
- Step 1Rinse lentils under cold water. Place in a medium saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to low. Simmer, uncovered, for 5 minutes or until just tender. Drain. Rinse under cold water.
- Step 2Combine oil, 1/4 cup lemon juice, cumin, coriander and sugar in a small bowl.
- Step 3Combine lentils, onion, tomatoes and spinach in a bowl. Pour over dressing and toss to combine.
- Step 4Heat a greased barbecue plate or chargrill on medium-high heat. Season steaks with salt and pepper. Cook steaks for 2 to 3 minutes each side for medium or until cooked to your liking. Serve steaks with lentil salad.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1654 kj
Energy
17g
Fat Total
6g
Saturated Fat
8g
Fibre
37g
Protein
64mg
Cholesterol
72.38mg
Sodium
3g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
Notes
Tip: For best results, turn steaks only once during cooking – continual turning will cause moisture loss. Steaks are ready to turn when juices appear on the surface.
- Author: Jenny Fanshaw
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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