Little Lentils (Low Fibre)

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4-5 grams of fibre, makes 6 serves. 

NOTE lentils and garlic may cause wind in stoma patients puree or thoroughly blend lentils and add to the risoni as a hot sauce
  • 100 grams (approx. 1 cup) green Le Puy lentils
  • 600 grams of uncooked risoni
  • 6 large chopped tomatoes seeded and peeled
  • 1 teaspoon of garlic powder
  • 350 grams of Bulgarian fetta (or vegan alternative)
  • Juice and zest of 1 lemon
  • 80 mls cup extra virgin olive oil
  • ¼ cup of chopped continental parsley
  • Himalayan sea salt to flavour
  1. Gently boil lentils for approximately 20-30 minutes so that they remain a little firm (not to a slush) can be prepared the night before (rinse in cold water and refrigerate)
  2. Add lentils and powdered garlic to a non-stick pan and mix powder through the lentils (OR BLEND FOR STOMA PATIENTS and add last as a hot sauce)
  3. In a separate pan boil risoni (approx. 11 minutes) rinse in cold water
  4. Place lentils, parsley, olive oil, risoni, lemon juice and zest in a bowl add Himalayan salt mix ingredients to thoroughly spread flavour
  5. Crumble fetta and mix half through and decorate the top of the mix with the remainder
  6. Serve with a variety of low fibre baked vegetables or as an accompaniment with meat or chicken