Smoky Puy Lentils, Beetroot Hummus and Quinoa Flatbread
Delicious smoky Puy lentils on a bed of vibrant beetroot hummus and protein packed quinoa flatbreads. Super healthy and packed with flavour.
Lovely smoky 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, chica, 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 to 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.
Ingredients
- 1 red onion chopped roughly
- 2 tbsp olive oil
- 1 tsp caraway seeds
- 1 tsp smoked paprika
- 4 cloves garlic sliced
- 150 g dark green French or puy lentils rinsed
- 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
- 125 g dried quinoa–rinsed and drained
- 450 g water
- 2 tbsp chia seeds
- 4 tbsp rice flour or flour of choice
- 1 tsp sea salt flakes
- 3 tbsp extra virgin olive
- 125 ml water
For the beetroot hummus
- 200 g 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
Instructions
To make the lentils
- 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.
- Next, add the lentils and stock, stir to combine. Bring to the boil then cook on a low heat for 35- 40 minutes.
- Season with black pepper, salt and lemon juice–simmer for a further minute.
- Turn off the heat and stir the toasted seeds & olive oil.
To make the quinoa flatbreads
- 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.
- Add all the ingredients to the pan with the cooked quinoa and mix to combine. Allow to stand for 5 minutes.
- Now add to a food processor and blitz until you everything is combined to a sticky ball.
- 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, it’s quite fragile, so you need quite a lot of flour to shape.
- 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.
- Repeat.
- Keep the flatbreads warm in a bowl under a clean cloth. Makes approx 8-10.
To make the hummus
- If using pre cooked beetroot, drain the beetroots and then tip them into your food processor.
- Add the garlic, lemon juice, tahini, cumin seeds, nuts and olive oil.
- Blitz until smooth (approx 1 minute)
- Season to taste
To serve
- Serve the lentils on the beetroot hummus, scoop up with the flatbreads.
6 Responses
Hello,
just to check: are you supposed to cook the lentils without a lid?
The beetroot hummus is fantastic!
How wonderful this looks! The colours alone are awesome but this looks like my absolute dream dish. I love lentils and beetroot so much!
So happy you like!
Love, Niki xxx
Made this tonight – or a variation on it as didn’t quite have all the ingredients. Delicious!!
Fantastic!
So happy you liked
Love
Niki xxx