Tinned lentils make a convenient, tasty and high-fibre addition to both vegetarian and meat-based recipes.
1. Lentil and lamb salad
Combine 8 cups rocket leaves with a 400g can rinsed and drained brown lentils. Add chopped fresh mint leaves, halved cherry tomatoes, 50g crumbled goat’s cheese and 200g sliced, cooked lamb.
2. Lentil vegie chilli
Fry 1/2 sliced brown onion and 2 cloves crushed garlic until softened. Add 2 cups sliced mushrooms and a 400g can each rinsed and drained lentils and kidney beans. Cook for a few minutes, then add a 400g can no-added-salt tomatoes and 1 tsp each chilli flakes and herbs. Simmer until cooked through.
3. Lentil bolognese
Spray a saucepan with oil and heat. Cook 1/2 sliced brown onion, 1 chopped celery stick, 2 diced carrots and 1 tsp crushed garlic, stirring, until vegies soften. Stir in a 400g can rinsed and drained lentils and a 500g jar bolognese sauce. Bring to the boil, then reduce heat and simmer, partially covered, for 20 minutes until thickened. Serve with 4 cups pasta.
4. Lentil burger patties
Fry 1 chopped onion with 2 cloves crushed garlic, until onion is transparent. In a large bowl, combine a 400g can rinsed and drained lentils with 1 egg, 1/4 cup flour, 1/4 cup rolled oats, 2 tbsp no-added-salt tomato paste and the cooked onion and garlic. Drop dessertspoons of mix into a hot pan sprayed lightly with oil and flatten with spoon. Lightly fry both sides until burgers are dark golden and cooked through. Serve on wholegrain buns with salad and reduced-fat mayo.
Spray a large saucepan with oil and place over medium heat. Cook 4 cups mixed diced vegies until softened. Add a 400g can no-added-salt diced tomatoes and 2 cups reduced-salt stock. Simmer for 10 minutes, then add a 400g can brown lentils. Simmer for 5 more minutes, then serve.
7. Lentil pie
Combine a 400g can rinsed and drained lentils with 200g low-fat ricotta, 3 cups chopped silverbeet, 1 tbsp toasted pine nuts and 1 tsp nutmeg in a baking dish. Cover with 2 sheets filo pastry and bake in a 200°C oven until golden.
8. Pork with lentils
Serve lean pork steaks cooked in citrus zest on a bed of wilted spinach leaves and cooked brown lentils.
9. Lentil curry
Spray a pan with oil, heat and add 1 tsp each turmeric, cumin and garlic. Stir in 300g each diced pumpkin and sweet potato and a 400g can no-added-salt tomatoes. Cover and simmer for 10 minutes. Add a 400g can rinsed and drained lentils. Cook for 5 minutes, or until vegies are soft. Add coriander leaves and serve.
10. Stuffed capsicums
Halve and deseed 4 red capsicums. Stuff with a mix of 100g crumbled reduced-fat feta, 2 tbsp toasted pine nuts, 1 cup cooked rice and a 400g can cooked lentils. Bake for around 30 minutes.