Sourdough crouton bowl with lentils and rocket

Sourdough crouton bowl with lentils and rocket: crunchy sourdough bread, beluga lentils, rocket, cucumber and cherry tomatoes with a lemon and mustard dressing.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 420 kcal per serving
• Protein: 22 g
• Fat: 12 g
• Carbs: 50 g

Ingredients

• 3 slices of sourdough bread
• 150 g beluga lentils
• 3 handfuls of rocket
• ½ cucumber
• 100 g cherry tomatoes
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp mustard
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: oven · frying pan · saucepan · chopping board · knife · mixing bowl · sieve

1. Cook the beluga lentils according to the packet instructions, then drain and let them steam dry briefly. Wash and prepare the rocket, cucumber and cherry tomatoes.
2. Tear or cube the sourdough bread. Toast it with a little olive oil in a frying pan or in the oven until golden brown and crisp.
3. For the dressing, stir the olive oil, lemon juice, mustard, salt and pepper together until smooth. Taste and make it a little milder or sharper if needed.
4. Put the lentils in a bowl with the cucumber, cherry tomatoes and some of the rocket. Pour over the dressing and toss loosely.
5. Add the croutons only at the end so they stay crunchy. Top with the rest of the rocket.
6. Serve straight away, while the croutons are still warm and crisp.

Good to know

This bowl is simple and really good. Crunchy, fresh and hearty without feeling heavy.

Swaps

Beluga lentils → chickpeas (also provide fibre and protein); rocket → lamb's lettuce (milder, also provides folate); sourdough bread → boiled potatoes (gluten-free); olive oil → avocado oil (mild in flavour, with monounsaturated fats)

Allergens

Contains gluten (sourdough bread) and mustard. Generally fine for children if they like the taste of rocket; in pregnancy it's fine as long as the veg is well washed.

Dairy-free recipes