If you’re looking for a delicious lunch that’s nutritionally balanced and uses plant-based sources of protein then look no further!
I’m normally a beans kind of person – kidney beans, chickpeas, black beans… big big fan. But I don’t really use lentils in my cooking unless it’s for dal. It’s good to get out of your comfort zone occasionally when it comes to cooking though, and it’s something I try and do regularly to shake things up a bit!
This plate contains all of your 5 a day in one meal, and as I’m usually super lazy when it comes to dressings, hummus works brilliantly for me. I don’t bother making my own hummus (again, I’m lazy), so honestly please don’t feel bad about using shop-bought ones. They taste amazing anyway!
Handful of greens
150g tenderstem broccoli
100g puy lentils (uncooked) (or 200g cooked)
150g sweet potato
Salt and pepper
What to do:
- Preheat the oven to 180°C
- If using raw lentils, cook these in boiling water and a little salt, pepper, and lemon juice
- Cut the sweet potato into wedges (not too thick), drizzle with olive oil, salt and pepper. Place on a lined baking tray and bake for around 20 minutes until soft
- Cut the cherry tomatoes in half. Place in a pan on medium heat with a little olive oil. You want these to go soft without getting too black and burnt. Season with a little salt and pepper
- Place the tenderstem broccoli in the microwave for 4 minutes (trust me, it’s amazingly quick), or steam for around 4 minutes.
- Once everything is ready, season the lentils with lemon juice and soy sauce.
- Prepare to assemble! Place the greens on the plate first. Add the lentils, tenderstem broccoli (drizzle some lemon juice over), tomatoes, sweet potato wedges, and a generous dollop of hummus.