Low-carb dinners

Lentil soup

Serves 4

Cut down on the carbs without going hungry by boosting the protein content of your meal with hearty lentils. Throw some delicious vegies into the mix and that's one fantastic lunch or delicious entree for dinner!

Ingredients:

• Olive oil
• 3 onions, sliced
• 3 stalks of celery, strings removed and sliced
• 3 carrots, sliced
• 1 cup frozen peas
• 2 cups of red lentils, soaked overnight
• 2 L of vegie stock
• 1 tablespoon of curry paste
• 2 tomatoes, chopped
• 2 tablespoons lemon juice
• Salt and pepper, to taste

Directions:

1. Heat the olive oil in a large saucepan over medium-low heat. Add the onions and fry for several minutes.
2. Add the celery, carrots, peas, lentils and stock to the pan and bring to boil.
3. Use a spoon to skim the foam from the lentils off the water's surface.
4. Reduce the heat, add the curry paste and let simmer for about 30 minutes or until vegetables and lentils are just soft.
5. Add the chopped tomatoes, lemon juice and let simmer for another 10 minutes.
6. Work the soup through a food processor to achieve the desired consistency.
7. Season with salt and pepper to taste.
8. Serve warm in individual bowls with crusty bread.

Chicken and avo salad

Serves 4

Pump up the protein with chicken and boost the flavour stakes with deliciously smooth avocado. This is a salad made in heaven!

Ingredients:

• Baby spinach leaves
• Olive oil
• 1 onion, chopped
• 1/2 cup mushrooms, sliced
• 1/4 cooked BBQ chicken
• 2 avocados
• 1 cup mayonnaise
• 2 tablespoons slivered almonds
• Salt and pepper, to taste

Directions:

1. Place the washed baby spinach leaves in a large salad serving bowl.
2. Heat the oil in a frypan over low heat and add the onion and mushrooms. When cooked, remove and add to the salad bowl.
3. Chop the chicken flesh into strips and add.
4. Remove the avocado flesh and slice, then add to the salad bowl.
5. Stir through the mayo, add the slivered almonds and season with salt and pepper to taste.

Fish with lentil and tomato salad

Serves 4

Treat your family to a healthy Omega 3 hit with this delicious fish dinner. Quick and easy to cook, it's the perfect mid-week meal.

Ingredients: 

• Olive oil
• 4 firm white fish fillets
• The juice of 1 lemon
• Sea salt, to taste
• 1 packet of rocket leaves
• 1 400 g can of brown lentils, drained
• 1 punnet of cherry tomatoes, halved
• A second lemon, cut into wedges

Directions:

1. Heat a little olive oil in a large frying pan over high heat. Add the pieces of fish and cook for 2 minutes each side or until the fish flakes easily with a fork.
2. Place one piece of fish on each plate and season with salt.
3. Add rocket, lentils and cherry tomatoes to each plate, squeeze some lemon juice over the fish and salad, then garnish with lemon wedges.

More mid-week dinner ideas

Make the most of your leftovers
Healthy canapé recipes
Recipes to boost your vitamin C intake