Smokey Puy lentils, beetroot hummus and quinoa flatbread

 

Smokey Puy lentils, beetroot hummus and quinoa flatbread 

Dairy free, gluten free, vegan, refined sugar free, but not free from flavour. 

If you follow my Instagram, you'll know that I am a huge fan of lentils. They're so versatile, filling and have a great nutritional profile. They are packed with protein and fibre and work with virtually all flavours, which makes them a great option. 

I added some courgette, pepper, tomato, mushroom and spinach to the lentil mix for extra nutrients and fibre. 

The beetroot hummus is so yummy and the sweetness of the beetroot pairs really well with the smokiness of the lentils. Chickpeas continue to also be an absolute staple in my diet, both sweet and savoury. Chickpeas are a rich source of vitamins, minerals and fibre as well as being high in protein. #winning. 

I feel like beetroots get a mixed rep. They are praised as a superfood but massively underused as an ingredient. Beets boast an impressive nutritional profile: they are great source of fibre, folate (vitamin B9), manganese, potassium, iron, and vitamin C. In fact, they contain a bit of almost all the vitamins and minerals that you need. 

This was the first time I made quinoa flatbread and it was lovely. I love trying different gluten free bread options because plain old gluten free flour just isn't quite the same as normal flour so it leaves me feeling disappointed. Quinoa is one of my favourite carb options, that is also gluten free, so why not blend it with some chia seeds to make it into a flatbread? 

Quinoa is another fab source of plant-based protein and offer a wide range of amino acids which are vital for supporting muscle development. They have a high fibre content, provide antioxidants and are a good source of magnesium. 

I added a small amount of chia seeds to the quinoa which provide omega-3 fatty acids, more protein and several essential minerals and nutrients.  

Here's the DEATS: 

Serves 4: 

Ingredients: 

For the lentils:  

150g Puy lentils (rinsed)

1 red pepper
150g chestnut mushrooms
130g courgette
1 white onion
2 garlic cloves

1 tin of chopped tomatoes
50g spinach
Basil
1 tbsp smoked paprika
1tbsp sumac

Pinch of chilli flakes
Vegetable stock 

Salt and pepper

For the beetroot hummus: 

200g boiled beetroot
240g chickpeas
1 garlic clove
1/2 tsp cumin

Salt

 

For the flatbread:
75g quinoa
1 tbsp chia seeds
Salt
5 tbsp Chickpea flour (to roll)   

 

Method: 

 

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.
- Then add the rinsed lentils and cover with vegetable stock, stir to combine. Bring to the boil then cook on a low heat for 20 minutes. 

- Add the chopped pepper, mushroom, courgette, the tin of tomatoes with a pinch of salt and black pepper and stir. Leave for another 25 minutes, or longer - until the water has reduced. 

- Then add the spinach and basil, and let the leaves wilt before serving. 

 

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, making sure that there’s no liquid left.

- Add the chia seeds and some salt to the pan with the cooked quinoa and mix to combine. Allow to stand for 5 minutes.

- Then add the mixture to a food processor and blitz until everything is combined to a sticky ball.

- Flour a chopping board well and scoop out the mixture, portion it out and create your flatbreads, depending on how many you want. Any left over can be wrapped and kept in the fridge for a few days.

-Add the flatbreats to a hot griddle plan and cook on each side until a little charred and cooked through. They should feel springy. 

-They can be kept hot in a warm oven, or under a tea towel on a plate.

 

To make the hummus:
- Add the beetroots, drained chickpeas, garlic, lemon juice, cumin and a pinch of sea salt to a food processor. 

- Blitz until smooth.

...and serve! 

 It sounds like a bit of a faff, I know. It's not a 'one-pot wonder' but it's so worth it and is ready in under an hour. We had loads left over too which meant that my lunches and snacks were covered for the next few days because each component is just as delicious on its own or paired with other foods! 

I hope you try it.

Kate xx 

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