08/04/2026
A simple lunch built from everyday fridge staples - nothing fancy, just good ingredients put together well.
Lentils, crunchy vegetables, eggs, a little cheese, and a quick dressing of dill, olive oil and apple cider vinegar. I’ve added some wild garlic leaves too, as they’re in season here in the UK.
It comes together in minutes, but gives you a meal that is fresh, tangy, full of texture - and quietly doing a lot of good behind the scenes.
With around 8–10g fibre and ~30g protein to keep you satisfied and well nourished.
It also makes it easy to aim for one of your three daily meals containing roughly 10g fibre and 30g protein.
And importantly, it tastes so good and is quick to make - because we’re not spending all day in the kitchen. (Unlike me, as it’s my happy place.)
Recipe:
Serves 1
Time - maybe 5 minutes.
Ingredients:
70g cooked black beluga lentils
2 large eggs (I fried mine for speed)
50g carrot, grated
50g cucumber, chopped
30g celery, finely sliced
30g capsicum (pepper), chopped
30g butterhead lettuce
A small handful of wild garlic leaves (optional, because it’s in season)
~25g Parmesan, finely grated (a great source of calcium)
Dressing:
1 tbsp fresh dill, finely chopped
1 tbsp extra virgin olive oil
½ tbsp apple cider vinegar
Salt + pepper
