Serves 4
18 min
Puy Lentils with Smoked Tofu
Recipe GLPR1322e6794b1aad
A vibrant and wholesome vegetarian dish combining tender Puy lentils with smoky tofu and vegetables. Courgettes and smoked tofu are sautéed with paprika until caramelized, then tossed with cooked lentils, red onion, and roasted pepper. Finished with peppery pea shoots or rocket for a fresh, crisp contrast. This nutritious bowl is naturally vegan, gluten-free, and packed with plant-based protein and fiber.
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Ingredients
1-cal cooking oil spray
1 large courgette, finely diced
100g smoked tofu, finely diced
½ tsp smoked paprika
1½ tbsp balsamic vinegar
250g sachet cooked Puy lentils
1 red onion, finely chopped
1 medium roasted red pepper from a jar (not in oil), about 85g, sliced
Handful of pea shoots or rocket
Directions
Heat a non-stick skillet over medium heat and apply three sprays of oil. Add the diced courgette, smoked tofu, and smoked paprika. Sauté for 4–5 minutes, stirring occasionally, until the courgette softens and the tofu develops light browning at the edges.
Pour the balsamic vinegar into the pan and allow it to sizzle for 1–2 minutes, stirring gently, so the vinegar reduces and coats the courgette and tofu with a glossy glaze.
In a large bowl, combine the cooked Puy lentils, chopped red onion, and sliced roasted red pepper. Toss gently to distribute the ingredients and break up any clumps of lentils.
Add the sautéed courgette and tofu mixture to the lentil bowl. Toss all ingredients together gently until evenly combined.
Divide the lentil and tofu mixture among serving plates or bowls. Scatter a handful of fresh pea shoots or rocket over each portion just before serving for a peppery, crisp finish.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Add fresh greens just before serving.
