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.

smoky-puy-lentils-beetroot-hummus-and-quinoa-flatbread 1

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!

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.

smoky-puy-lentils-beetroot-hummus-and-quinoa-flatbread 1a

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.
Prep time: 30 minutes
Cook time: 40 minutes
2 servings
5 from 1 vote


  • 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


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.
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More Recipes with Lentils, Beetroot or Quinoa

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6 Responses

  1. Hello,
    just to check: are you supposed to cook the lentils without a lid?

    The beetroot hummus is fantastic!

  2. 5 stars
    Made this tonight – or a variation on it as didn’t quite have all the ingredients. Delicious!!

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