A Lebanese Lentil Fatteh

Did you know lentils are rich in proteins, iron, zinc and folate? They triumph over black beans actually. Lentils have an exceptionally low glycemic index and their effect improves cardio-metabolic risk factors. Even if you eat lentils let's say today for lunch their effect can last all the way post-dinner time or till the next day breakfast.

This dish was inspired by the last Lebanese Fatteh post I made. Except this time it's with Masala & Lentils and a few other modifications here and there. We have soy yogurt, lentils, red onions roasted with thyme and rosemary, pistachios, parsley, coriander, seasoned with masala, olive oil, lemon and some chili flakes.

Serves 1 person

Vegan

Spicy

Herbaceous

Protein-packed

Super creamy

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Ingredients

  • 1/3 cup of lentils (or leftovers from the Lentil, Sweet Potato, Tahini lunch recipe)
  • 3 cups of water
  • 2 tsp masala (or curry or cumin is fine) 
  • 1/2 lemon juice (optional) 
  • Fresh coriander
  • Fresh parsley
  • Pinch of chili flakes or cayenne pepper 
  • Pinch of salt 
  • Pinch of black pepper
  • 1/3 or 1/2 Red onion 
  • 2 tsp thyme (sage or rosemary ok too)
  • 1 tbsp olive oil

Method for the lentils,

  1. Pre-heat the oven to 200C (for the red onions)
  2. In a pot, add 3 cups of cold water 
  3. Add your 1/3 cup of lentils 
  4. Bring to boil for about 15-20minutes (check your packaging in case it specifies differently) until the lentils are tender but not mushy 
  5. While you're waiting, chop us your fresh parsley and coriander to have a handful ready
  6. Once the lentils are ready, turn off the heat, sift them and get rid of the water 
  7. Then place them back in the warm pot that you had just used to cook then and add your 1/2 lemon juice, 2 tsps of masala (or cumin or curry), pinch of cayenne pepper, pinch of salt & black pepper 
  8. Add in your fresh herbs and mix all together 

Method for the roasted red onions,

  1. Preheat the oven @200C
  2. Cut & peel the red onion
  3. Cut into quarter and then cut that quarter into thin slices
  4. On a baking tray place a baking sheet and lay down your individual pieces of red onions
  5. Drizzle your olive oil, salt and thyme 
  6. Bake @200C for about 15-20 minutes until nicely browned 

Method to put it all together

  1. In a bowl add your soy yogurt
  2. Add the lentils on top of your yogurt, squeeze the lemon (optional, you can try first without and then add the lemon if you feel like it needs more acidity), add the fresh parsley and pistachios 
  3. Add in your baked thyme red onions 
  4. Mix all together and enjoy 

For the love of Lebanese food.