Smokey Puy lentils, beetroot hummus and quinoa flatbread

Lovely smokey Puy lentils on a bed of delicious beetroot hummus – made from some of my favourite store cupboard stables (lentils, pre-cooked beetroot, tahini, nuts).. so good.

But you might also want to try these interesting quinoa flatbreads! Especially if you’re low on bread or flour. They’re made with cooked quinoa, chia, a little rice flour and blitzed and then griddled. I love the nutty texture and of course they are packed with healthy plant protein. Give them a go guys!

Tips

  • Use you keep any leftover flatbread mix in the fridge for a few days.The flatbreads can be wrapped and kept for a few days when cooked.
  • Serve the lentils on their own or with any creamy dip or hummus.
  • You can also use tinned lentils for this for a speedier version.

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Info

 

  2 servings
  30 minutes preparation time
  40 minutes cook time

Ingredients

For the lentils; 
  • 1 red onion chopped roughly 
  • 2 tbsp olive oil
  • 1 tsp caraway seeds 
  • 1 tsp smoked paprika 
  • 4 cloves garlic sliced 
  • 150g dark green French or puy Lentils rinced 
  • 850 ml veg stock 
  • 1 tsp sea salt 
  • Twist black pepper 
  • Juice 1/2 lemon 
  • 1 -2 tbsp extra virgin olive oil 
  • 3 tbsp toasted sunflower seeds 
Pinch chilli flakes 
  • For the quinoa flatbreads; 
  • 125g dried quinoa – rinced and drained 
  • 450g water
  • 2 tbsp chia seeds 
  • 4 tbsp rice flour or flour of choice  
  • 1 tsp sea salt flakes 
  • 3 tbsp extra virgin olive 
  • 125ml water 
Beetroot hummus;
  • 200g of cooked beetroot/or 1 pack of organic vac packed beetroot
  • Juice of 1 lemon
  • 1 garlic clove
  • 1-2 tbs tahini
  • 1-2 tbsp extra virgin olive oil
  • Handful of toasted walnuts (or hazelnuts)
  • 1/2 tsp. cumin seeds
  • Sea salt  & pepper

Directions

To make the lentils; 
 
  1. Add your oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and spices and fry for 30 seconds more. 
     
  2. Next add the lentils and stock, stir to combine. Bring to the boil then cook on a low heat for 35- 40 minutes. 
     
  3. Season with black pepper, salt and lemon juice – simmer for a further minute.
     
  4. Turn off the heat and stir the toasted seeds & olive oil. 
To make the quinoa flatbreads;
 
  1. Cook the quinoa on a medium heat with the water in a small pan until the water has absorbed and the quinoa is fluffy, make sure there’s no liquid left. 
     
  2. Add all the ingredients to the pan with the cooked quinoa and mix to combine. Allow to stand for 5 minutes.
     
  3. Now add to a food processor and blitz until you everything is combined to a sticky ball.
     
  4. Flour a chopping board well and scoop out 1/4 cups of the mix  – roll into a ball then shape into a small round flatbread on the chopping board. Be careful its quite fragile so you need quite a lot of flour to shape. 
     
  5. Scope up with a spatula and add one flatbread at a time to a heated griddle pan or frying pan and cook on each side up a little charred and cooked through. They should be quite springy. 
     
  6. Repeat
     
  7. Keep the flatbreads warm in bowl under a clean cloth. Makes aprox 8-10
To make the hummus;
 
  1. If using pre cooked beetroot drain the beetroots and then tip them into your food processor.
     
  2. Add the garlic, lemon juice, tahini, cumin seeds, nuts and olive oil.
     
  3. Blitz until smooth (aprox 1 minute)
     
  4. Season to taste

To serve;

  1. Serve the lentils on the beetroot hummus, scoop up with the flatbreads.

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3 Comments

  1. Carol-Ann on April 5, 2020 at 7:17 pm

    Made this tonight – or a variation on it as didn’t quite have all the ingredients. Delicious!!

    • Niki on April 5, 2020 at 9:05 pm

      Fantastic!
      So happy you liked
      Love
      Niki xxx

  2. Flatbread Masterclass - Rebel Recipes on May 2, 2020 at 11:04 am

    […] of flatbread recipes on my site, ranging from fluffy yeasted, gram flour crepes, buckwheat,  quinoa and more. But here’s my recipe for super quick flatbreads which can be whipped up in […]

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