Name: Cumin Lime Lentils Sandwich with Tomatoes
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Ingredients: 200 g green or brown lentils, rinsed; 1 medium tomato, diced; 100 g frozen peas, thawed; 50 g fresh spinach; 2 tbsp olive oil; 1 tbsp ground cumin; Juice of 1 lime; Salt; Pepper; 4 slices of gluten-free bread; Fresh cilantro, chopped (optional); Sliced cucumbers (optional)

Jump to Recipe Print Recipe

Cumin Lime Lentils Sandwich with Tomatoes

No ratings yet

This delightful sandwich brings together warm lentils, juicy tomatoes, and vibrant peas, all enveloped in a zesty cumin lime sauce. It's a wonderful, wholesome meal that offers versatility; feel free to layer in your favorite greens or swap the lentils for other legumes if you like. Perfectly served cut in half alongside a simple side salad and a refreshing lemon wedge, it's a dish that celebrates flavors while being gentle on the stomach!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 45

Servings: 2

Course: Low-FODMAP Diet

Cuisine: Healthy / Low-FODMAP

Calories: 380

Ingredients Equipment Method Nutrition Notes

Ingredients

200 g green or brown lentils, rinsed
1 medium tomato, diced
100 g frozen peas, thawed
50 g fresh spinach
2 tbsp olive oil
1 tbsp ground cumin
Juice of 1 lime
Salt
Pepper
4 slices of gluten-free bread
Fresh cilantro, chopped optional
Sliced cucumbers optional

Equipment

Medium saucepan
Heatproof mixing bowl
Chef's knife
Mixing spoon
Griddle or frying pan

Method

In a medium saucepan, bring 500 ml of water to a boil. Add the rinsed lentils and a pinch of salt. Cover and simmer for about 20 minutes or until the lentils are tender but still firm.
While the lentils are cooking, prepare the sauce by whisking together olive oil, cumin, lime juice, salt, and pepper in a mixing bowl. Adjust seasoning to taste.
Once the lentils are cooked, drain any excess water and combine them in the mixing bowl with diced tomatoes and thawed peas. Pour the cumin lime sauce over and gently fold to combine.
If using spinach, layer it on one slice of gluten-free bread, followed by a generous serving of the lentil mixture. Top with another slice of bread.
Preheat a griddle or frying pan over medium heat. Lightly brush the outside of the sandwiches with olive oil and grill for about 3-4 minutes on each side, or until golden brown and crispy.
Remove from the heat and let rest for about 5 minutes before slicing in half. Serve with a side salad and a lemon wedge.

Nutrition

Calories: 380kcalCarbohydrates: 52gProtein: 17gFat: 12gSodium: 320mgPotassium: 650mgFiber: 12gSugar: 4gVitamin A: 1200IUVitamin C: 24mgCalcium: 70mgIron: 3.5mg

Notes

For a delightful twist, consider swapping green lentils with red lentils for a sweeter taste!
If you're looking to add a bit of crunch, sliced cucumbers make a refreshing addition to your side salad.
These sandwiches keep well in the fridge for about 2 days, but enjoy them fresh for the best texture.
Always feel free to play around with additional spices or greens – cooking is all about personalization!

Tried this recipe?

Let us know how it was!

Cumin Lime Lentils Sandwich with Tomatoes