Spiced lentils, crispy chickpeas, coconut yoghurt, flat bread
Ingredients
165g Spiced lentils
13g Coconut yoghurt drizzled on lentils
50g Crispy chickpeas (seasoned with masala) 3g of recipe
1g Freshly picked coriander
1g Sumac
1x Flat bread cooked on the flattop with olive oil (must be vegan) cut into 6, seasoned with sumac.
3g EVOO
1g Molden salt
M.O.P
- Heat the spiced lentils in a sauce pan with a splash of water to ensure heated all the way through, without sticking to the bottom of the pan.
- Place in a bowl
- Grill a flat bread on the flattop and season with olive oil and sumac
- Drizzle the lentils with the coconut yoghurt & 2ml of olive oil
- Top with seasoned crispy chickpeas, coriander & sumac
Spiced Lentils
Ingredients
300g Diced onion
50g Veg Oil
20g Garlic diced
39g Ginger peeled & chopped finely
25g House Masala
300g Red lentils (rinse with cold water)
780ml Veg stock
250ml Coconut milk
1x Lime Juiced and zested
Salt & Pepper to taste
M.O.P
- Heat the oil in a heavy base frying pan, add the diced onions and fry for 3-4 minutes. They should be translucent and tender.
- Add the ginger & garlic, cook for another 2 minutes while stirring consistently.
- Add the House Masala, cook for another 30 seconds.
- Add the rinsed red lentils and fry for 30 seconds while constantly stirring then add the vegetable stock.
- After 10 minutes of cooking, add the coconut milk and cook out for 6-10 minutes. (gentle heat with constant stirring)
- Put a lid on the pot and cook for another 12-15 minutes stir every 2 min to make sure it doesn’t catch. When the lentils have absorbed most of the liquid, are tender & buttery remove and cool.
- Take 50% of the lentils and blend them until smooth and creamy, then re-add to the remaining lentils, mix well add lime juice and check for seasoning.
- Store for service.
Masala spice mix
Ingredients
5g Turmeric
20g Coriander (toasted & ground)
20g Cumin (toasted & ground)
19g Smoked paprika
29g Garam masala
12g Salt
9g Black pepper
13g Sugar
MOP
- Mix together and store for use.
Crispy chickpeas
Ingredients
800g Chickpeas
24g Masala spice
6g Fine salt
Oil for frying
M.O.P
- Drain the chickpeas from the tin and discard the liquid. Fry until crispy in the 160 degree fryer, there should be very little to no bubbles coming from the chickpeas while frying, then remove them and drain on paper towl. Season with masala and salt while hot, store outside the fridge in a sealed (jay cloth) lined container.
Waiters Notes
Spiced lentils, coconut yoghurt, crispy chickpeas & sumac flatbread
Allergies Gluten, sulphites