Smokey Puy lentils, beetroot hummus and quinoa flatbread

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. 

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

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.