Meaty Lentil Fajita with Chilli Salsa and cool Yogurt

A criticism of Low-Carb diets is the high meat content. 1 to 2 days a week, meat-free is a healthy approach which I have practiced for years. So check it out and see how introducing carbs such as beans and lentils affect your weight-loss and weight maintenance. They are a great source of fibre and are filling foods.

Makes 4 fajita’s – 2 each

1 serving:  Carb 28g    Kcals 403

One Serving

Fibre Protein Carbohydrate Fat
10g 19g 28g 24g

Ingredients

A) Lentil dish

1x 400g tin Lentils Vertes (darkest ones you can get)

1 x 5g olive oil

half a vegetable stock cube (or beef) if you fancy it

1 tsp tomato puree

6g, 1 large clove garlic

10g, 2 teaspoons smoked paprika

3g, half teaspoon ground cumin

4g, 2 heaped teaspoons dried oregano

2, a pinch of cayenne chilli pepper

Handful fresh coriander, finely chopped

B) Veggies for the wrap

150g, 1 medium large green pepper, sliced thinly

20g, half a small red onion, cut into thick slithers

1 x 5 g olive oil

5g, 1 teaspoon of smoked paprika

4g, 2 teaspoon of dried oregano

Sauce Fillers

40g Chilli Salsa

40g Luxury Greek yoghurt

20g, grated cheddar cheese

2 to 3 jalopeno peppers (from jar)

 C)Wrap

Your choice of wholemeal wrap for the rest of the family

On low-carbohydrate, use a few large iceberg lettuce leaf

D)Relish Side dish

140g,  half a cucumber, diced

140g, 16 cherry tomatoes cut into quarters

half a lime, juiced

25g, 2 thin rings of onion, chopped finely

1 red chilli

5g, 5 to 6 mint leaves chopped finely

5g, small handful chopped fresh coriander

Method

  • The chilli hit for this dish is the salsa. The dish comes together really quickly – just chop the cucumber, tomatoes, chilli and the herbs and toss them and the lime juice together and leave for the flavours to fuse together. Use the left-over mint herb to flavour your drinking water.
  • Grate the cheese and portion out the yogurt
  • Empty the tin into a sieve and rinse the lentils very well under a cold tap. Allow to sit in the sieve on the side of the sink and drain
  • Slice the green pepper, red onion, finely chop the coriander, crush the garlic
  • Add 1  teaspoon olive oil to a frying pan and sprinkle in the oregano, paprika and cumin and pile the lentils on top and mix together. As the lentils dry in the pan, add in 50ml of stock water at a time (I added 100ml in total) and cook the lentils until they get a little mushy.
  • Add the fresh coriander to the lentils and the tomato puree and season it and taste. These lentils will look like meat to your kids if you are trying to get more plant food into them. You might need to create a story!
  • Fry the green pepper and red onion, sprinkling with the herbs on a highest heat (7) for just 2 minutes with a lid on top of the frying pan, shaking the pan often. Just 2 minutes though to keep them crunchy.
  • Warm the wrap in a microwave or briefly under the grill OR pre-wash and dry the lettuce leaf
  • Finally serve them all up separately – a lentil dish, a pepper and onion dish, the yoghurt  and dish portion. Everyone can now wrap their own fajita. I found the iceberg lettuce perfect.