Smoky Puy Lentils, Beetroot Hummus and Quinoa Flatbread | Rebel Recipes (2024)

• 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.