Healthy Recipes

Barley and Lentil Salad with Goat Cheese

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Nutty, chewy barley complements the tender lentils and provides a nice contrast to the crisp lettuce.

Barley and Lentil Salad with Goat Cheese

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Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • 3/4 cup quick-cooking barley
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • kosher salt and black pepper
  • 1 medium head romaine lettuce torn into bite-size pieces (about 8 cups)
  • 1 15- ounce can lentils rinsed
  • 1 large carrot cut into matchsticks
  • 1/4 small red onion chopped
  • 1/4 cup chopped pitted kalamata olives
  • 1/4 English cucumber chopped
  • 2 ounces goat cheese crumbled (1/2 cup)

Instructions
 

  • Cook the barley according to the package directions. Drain and run under cold water to cool.
  • Meanwhile, in a small bowl, whisk together the oil, lemon juice, and ½ teaspoon each salt and pepper.
  • In a medium bowl, toss the lettuce with half the lemon dressing. In a second medium bowl, toss the barley, lentils, carrot, onion, olives, and cucumber with the remaining lemon dressing. Serve the barley mixture over the lettuce and sprinkle with the goat cheese.

Lentil Stew with Mustard Greens and Sausage

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This hearty one-pot meal is as healthy as it is tasty—it’s filled with mustard greens, sweet potatoes, and lentils.

Lentil Stew with Mustard Greens and Sausage

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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 4

Ingredients
  

  • 1 tablespoon olive oil
  • 3/4 pound Italian sausage links casings removed
  • 2 medium onions chopped
  • 2 cloves garlic chopped
  • 6 cups low-sodium chicken broth
  • 6 cups stemmed and torn mustard greens about 1 bunch or kale
  • 1 pound sweet potatoes about 2 medium, peeled and cut into 1-inch pieces
  • 1 cup dried lentils
  • kosher salt and black pepper

Instructions
 

  • Heat the oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned, 8 to 10 minutes. Add the onions and cook, tossing occasionally, until beginning to soften, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute more.
  • Add the broth, mustard greens, sweet potatoes, lentils, ½ teaspoon salt, and ¼ teaspoon pepper to the pot. Bring to a boil, reduce heat, and simmer, partially covered, stirring occasionally, until the lentils and sweet potatoes are tender, 30 to 35 minutes.

Red Lentil Curry

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Potatoes, carrots, and lentils simmered in an Indian-inspired sauce make a satisfying meatless dinner.

Red Lentil Curry

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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • 3 tablespoons canola oil
  • 2 tablespoons chopped fresh ginger
  • 2 cloves garlic chopped
  • 8 scallions sliced, white and green parts separated
  • 1 tablespoon curry powder
  • 4 medium carrots about 8 ounces, chopped
  • 1 large russet potato about 10 ounces, peeled and cut into 1-inch pieces
  • 1 cup red lentils
  • 4 cups low-sodium vegetable broth
  • kosher salt and black pepper
  • naan bread and lime wedges for serving

Instructions
 

  • Heat the oil in a large saucepan over medium-high heat. Add the ginger, garlic, and scallion whites and cook, stirring frequently, until softened, 2 to 3 minutes. Stir in the curry powder. Add the carrots, potato, lentils, broth, ¾ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils and vegetables are tender, 15 to 20 minutes.
  • Sprinkle the curry with the scallion greens and serve with the naan and lime wedges.

Bean Salad with Bacon and Chives

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Cook the bacon in a large skillet over medium heat until crisp, 12 to 15 minutes; crumble, cover, and set aside at room temperature.

Bean Salad with Bacon and Chives

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Cook Time 25 mins
Total Time 25 mins
Servings 8

Ingredients
  

  • slices bacon
  • 315.5- ounce cans cannellini beans rinsed
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons olive oil
  • 3 tablespoons whole-grain mustard
  • kosher salt and black pepper
  • 3 tablespoons chopped fresh chives

Instructions
 

  • Cook the bacon in a large skillet over medium heat until crisp, 12 to 15 minutes; crumble, cover, and set aside at room temperature. Toss together the beans, vinegar, oil, and mustard and season with ½ teaspoon each salt and pepper. Refrigerate for up to 8 hours. Just before serving, toss with the chives and bacon.

Slimming World’s Tomato, Lentil and Vegetable Soup

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Slimming World’s tomato, lentil and vegetable soup recipe makes a filling chunky soup made with curry spices and ginger – perfect as a warming lunch. This mouth-watering soup is made in just 30 mins making it a quick and easy option when you’re short on time but you’re trying to eat a little healthier. This recipe serves 4 people. The lentils in this soup will add plenty of protein to your diet keeping you fuller for longer. The tomatoes and vegetables add towards your 5-a-day count. Leftovers can be frozen. Make sure you defrost thoroughly before reheating. If you don’t have enough lentils you could swap them for other pulses instead, just follow the packet instructions before cooking and adding into the soup.

Slimming World's Tomato, Lentil and Vegetable Soup

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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • low calorie cooking spray
  • 1 onion peeled and finely chopped
  • 2 garlic cloves peeled and crushed
  • 2 cm piece root ginger peeled and finely grated
  • 2 celery sticks finely chopped
  • 1 large potato peeled and cut into 1.5cm dice
  • 1 large carrot peeled and cut into 1.5cm dice
  • 600 ml boiling hot vegetable stock
  • 1 tbsp mild curry powder
  • 125 g dried red lentils rinsed and drained
  • 600 ml passata
  • freshly chopped coriander to serve

Instructions
 

  • Spray a large saucepan with low calorie cooking spray and place over a high heat. Add the onion, garlic, ginger, celery, potato and carrot and stir-fry for 1-2 minutes.
  • Add the remaining ingredients, except the seasoning, and bring to the boil. Cover and simmer gently for 15-20 minutes or until the lentils are cooked. Season well and serve sprinkled with coriander

Notes

Double the quantities of this recipe and bulk freeze the leftovers to save you time!

Steak and Beetroot Salad

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Serve your family a quick and easy dinner with this tasty beetroot salad with sizzling steak. At just 293 calories, it’s a great healthy option too, packed with protein, veg and nutritious seeds

Steak and Beetroot Salad

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Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 2

Ingredients
  

  • 1 tbsp mixed seeds pumpkin, sunflower, sesame and linseed
  • Pinch of chilli powder or dried chilli flakes optional
  • 1 tbsp rapeseed or olive oil
  • 250 g 8oz sirloin steak
  • Salt and freshly ground black pepper
  • 4-6 baby beetroot
  • 1 ripe avocado
  • Large handful of flat-leaf parsley leaves
  • Vinaigrette dressing
  • French bread to serve

Instructions
 

  • Heat a frying pan, add the seeds, with some chilli, if you like, and cook for about 1 min, until they start to toast and pop. Tip them into a bowl or on to kitchen paper.
  • Heat the pan again (or a griddle) over a high heat. Rub 1 tsp oil over the steak, season well and sear for 2-4 mins on each side, or to your liking (but we think this tastes better if the steak is medium-rare). Take off and leave on a chopping board, loosely covered, to rest for 5-10 mins.
  • Cut the beetroot into quarters and mix with the rest of the oil in a salad bowl. Halve, stone, peel and slice the avocado and add to the beetroot, along with the parsley leaves.
  • Thinly slice the steak and serve separately with the salad or tuck pieces of steak into the salad. Drizzle with vinaigrette and serve with French bread.

Notes

Leaving the steak to rest after cooking makes it nice and juicy
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Creamy Spinach and Haddock Fillets

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Low-fat, high-protein haddock and nutrient-rich spinach combine to make a super-healthy dinner in just 15 minutes

Creamy Spinach and Haddock Fillets

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Cook Time 15 mins
Total Time 15 mins
Servings 4

Ingredients
  

  • 200 g 7oz new potatoes
  • 500 g 1lb packet of baby spinach
  • 6 tbsp soft cheese
  • 4 firm white fish fillets such as cod or haddock
  • 50 g 2oz breadcrumbs
  • 2 tbsp chopped fresh parsley

Instructions
 

  • Pre-heat the grill to medium. Cook the new potatoes in boiling, salted water until they are tender, then drain and set them aside.
  • Put the packet of spinach in the microwave and cook for 4 mins until wilted. Squeeze the water out of the spinach and roughly chop. Add the cheese and a little grated nutmeg if you like, then season well.
  • Put fish fillets in a baking dish with a little olive oil. Divide the spinach mixture into 4 and place on top of each fillet. Sprinkle over the breadcrumbs and grill for 10-12 mins.
  • Lightly crush the potatoes with the back of a fork and stir through some olive oil and the chopped parsley, then serve with the fish.

Notes

For extra flavour, try substituting half the breadcrumbs for Parmesan.

Lentil and Chickpea Soup with Lime

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This soup is made with two different kinds of pulses: lentils and chickpeas. It is high in protein but incredibly low in fat, making it a perfect healthy, warming bowlful. It’s also vegan, meaning that it’s a good quick supper if you’re cooking for vegetarian or vegan friends. The chickpeas and lentils combine to make it taste rich and creamy, and the lime cuts through the spiciness of the chilli and cumin to make it a deeply satisfying soup that’s also good for you.

Lentil and chickpea soup with lime

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Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Servings 4

Ingredients
  

  • 3 cloves garlic
  • 300 g cooked chickpeas
  • 300 g cooked lentils
  • 1 lb stock
  • 2 tbsp red wine
  • 2 tsp cumin
  • 1 tsp chilli powder
  • 1 tsp turmeric
  • 1 tsp paprika
  • 2 limes
  • 1 tbsp olive oil

Instructions
 

  • Peel and finely chop the garlic. Put 2tbsp chickpeas aside.
  • Put garlic, lentils, remaining chickpeas, wine and stock in a pan and bring to the boil.
  • Add the spices, and simmer for 20-25mins until the lentils and chickpeas are falling apart.
  • Add the juice of one lime, and taste. Add the second if you like. Blend until smooth.
  • Fry the remaining chickpeas in a little olive oil until toasted and crispy. Top the soup with chickpeas and additional lime wedges.

Notes

You can use puy lentils, green lentils, red lentils or split peas for this.

Potato Peel Crisps

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These potato peel crisps are perfect for using up leftover potato skin. There’s no need for waste with this easy and delicious recipe. Potatoes play a big part in most family meals. We mash, boil or roast them but we often throw the peelings away. This is such a shame as, believe it or not, the peelings are rather delicious when turned into crisps. Yes, really! The next time you peel a potato, don’t throw the peelings away, try this simple recipe instead!

Potato Peel Crisps

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Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 2

Ingredients
  

  • Potato peel
  • 1-2 tsp of oil
  • Salt and pepper for seasoning
  • Cumin paprika or chilli powder (optional)

Instructions
 

  • Pre-heat your oven to 200C. First of all you will need to peel your potatoes with a potato peeler. The skin might be too thick if you use a knife.
  • Potato peel does not keep well, so get the peelings straight onto a baking tray.
  • Drizzle the oil over your peelings and sprinkle over your chosen seasoning/spices.
  • Use your hands to mix everything together, until the peelings are evenly coated in the oil and seasoning.
  • Make sure the peelings are in an even layer and then place into the oven until slightly brown and crunchy, about 8-10 minutes.

Notes

You can try other vegetable peelings too! How about carrot and parsnip? The peel lasts for up to three days, if wrapped well and stored in the fridge.