Bulk out your dinners with budget-friendly lentils. They taste great and make the meal very filling.
Ingredients
- 1 cup dried French-style lentils, rinsed (see notes)
- 2 tablespoons extra virgin olive oil
- 1 brown onion, finely chopped
- 2 teaspoons ground cumin
- 1 long red chilli, thinly sliced
- 1 garlic clove, crushed
- 1 tablespoon tomato paste
- 1 1/2 cups Massel salt reduced chicken style liquid stock
- 2 tablespoons lemon juice
- 250g cherry tomatoes, halved
- 600g piece beef skirt steak
- 1 teaspoon smoked paprika
- 1/2 bunch kale, roughly chopped
- Crusty bread, to serve
Method
- Step 1Cook lentils in a medium saucepan of boiling water, following packet directions, until just tender. Drain well.
- Step 2Heat 1/2 the oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 3 to 4 minutes or until softened.
- Step 3Add cumin, chilli and garlic. Cook, stirring, for 1 minute or until fragrant. Add tomato paste, stock, 1/2 the lemon juice and lentils. Cook, stirring occasionally, for 5 minutes or until mixture thickens. Stir in tomato. Cook for 2 minutes.
- Step 4Meanwhile, trim excess fat from beef and discard. Using a meat mallet, pound beef to 5mm thick. Cut into 2 pieces. Rub with remaining oil. Sprinkle with paprika and remaining lemon juice. Season with salt and pepper.
- Step 5Heat a large frying pan over high heat. Cook beef for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside for 10 minutes to rest. Thinly slice beef (see notes). Add kale to lentil mixture. Stir until just wilted. Top spiced lentils with beef and serve with crusty bread.
- High fibre
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1437 kj
Energy
11.5g
Fat Total
3.1g
Saturated Fat
11.3g
Fibre
26g
Protein
41mg
Cholesterol
355mg
Sodium
23.4g
Carbs (total)
All nutrition values are per serve
Notes
- French-style (Puy) lentils have a nutty flavour and hold their shape. Find them in the soup aisle at the supermarket.
- Slice beef against the grain, on a slight angle, to ensure it’s tender.
- Author: Cathie Lonnie
- Image credit: Andrew Young
- Publication: Super Food Ideas
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