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Cumin Lime Lentils Sandwich with Tomatoes

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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!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
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
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

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