Chilli Squid with Lentils

By Dr Clare Bailey and Dr Sarah Schenker

Chilli Squid with Lentils
Welcome the sun with this divinely simple seafood dish, filled with nourishing ingredients and packed with flavour.

Serves 4

1 tbsp olive oil
1 small onion, diced
250g pack ready-cooked Puy lentils (or cook from scratch)
juice of half a lemon
4 medium-sized squid, cleaned
4 generous tsp sweet chilli sauce or 3 large red chillies diced and mixed with 2tbsp extra-virgin olive oil and seasoned

Prepare the lentils first. Sweat the onion in olive oil until it starts to brown. Stir in the lentils and simmer for a few minutes to heat them through. Season with salt and black pepper and the lemon juice.

Cut each squid tube open, lay it flat and score the inner surface with a sharp knife in cross0hatch lines about 1cm apart. Season them and cook them on a very hot griddle with the cross-hatched side down for 1-2 minutes, then turn them over – they will curl up almost immediately, indicating that they are cooked.

To serve, place the lentils on the plates with the squid on top, each with a generous tsp of chilli sauce. This dish goes well with a rocket salad, drizzled with olive oil and lemon juice.

This is an edited extract from the 8 Week Blood Sugar Diet Recipe Book by Dr Clare Bailey and Dr Sarah Schenker. Published by Simon & Schuster, available here. 



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