6 servings
Prep: 30 mins,
Cooking: 45 mins
With Halloumi filled flatbreads.
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Ingredients (33)
2 Tbs | vegetable oil |
1 | red onion — finely diced |
1 | garlic — cloves, minced |
3 | celery — chopped |
2 | carrots — large, diced |
2 tsp | garam masala |
1 tsp | cumin — ground |
1/2 tsp | turmeric |
1/2 tsp | dried red chilli flakes — red |
1/2 cup | lentils — red tinned, drained and rinsed |
1/2 cup | lentils — brown rinsed and drained |
1 cup | tomato passata |
1.2 l | stock — vegetable |
sea salt and freshly ground black pepper | |
2 Tbs | lemon juice |
To finish:
250 g | cherry tomatoes — roasted |
yoghurt — Greek | |
spinach — baby leaves | |
1 | onion — brown, sliced |
peppercorns — pink, cracked |
FLATBREADS:
150 g | flour — all-purpose |
50 g | whole wheat flour |
50 g | coconut flour |
1/2 tsp | salt |
1 tsp | Superbake Instant Yeast |
water | |
80 ml | yoghurt — natural |
1 Tbs | vegetable oil |
FOR THE HALLOUMI FILLING:
fresh mint — chopped | |
lemon — halved and zested | |
1 cup | halloumi cheese — grated |
sea salt | |
1/4 cup | mixed seeds — sunflower and pumpkin seeds |
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