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Flatbreads with lentils
45 m active | 55 m total
Nutrition facts per serving:
  • Energy in kcal about 525
  • Fat about 12g
  • Carbohydrates about 76g
  • Protein about 24g
This is needed
This is needed for 4 people
  • 1 onions
  • 2 tsp garlic clove
  • 1 tbsp olive oil
  • 0.5 tsp chilli flakes
  • 0.5 tsp ground cumin
  • 1 tbsp tomato puree
  • 1 tsp ground coriander seeds
  • 200 g red lentils
  • salt and pepper to taste
  • 3.5 dl vegetable bouillon
Flatbread dough
  • 250 g half-white flour
  • 1 tsp salt
  • 1.5 dl water
To serve
  • 1 tbsp olive oil
  • 2 tbsp lime juice
  • 0.25 tsp salt
  • 2 tomato
  • 150 g plain greek yoghurt
  • 1 stick celery
  • 0.5 bunch flat-leaf parsley
  • 0.5 bunch coriander
  • 0.5 cucumber
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And that's how it's done
And that's how it's done
Peel and finely chop the onion, press the garlic. Heat the oil in a pan. Sauté the onion, garlic and spices for approx. 5 mins. Add the tomato puree and lentils, cook briefly.
Pour in the stock, cover and simmer the lentils for approx. 20 mins. until soft, season.
Flatbread dough
Mix the flour and salt in a bowl. Pour in the water, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rest at room temperature for approx. 10 mins.
Divide the dough into 4 portions, shape into balls. On a lightly floured surface, roll the balls out thinly (approx. 20 cm in diameter).
Cook one flatbread in a warm non-stick frying pan for approx. 3 mins. until bubbles form on the surface and the dough puffs up. Turn the flatbread, cook for approx. 2 mins., remove and cover with a towel. Cook the remaining flatbreads in the same way.
To serve
Combine the lime juice and oil in a bowl, season with salt. Chop the tomatoes and cucumber, cut the celery into thin slices, add to the dressing, mix. Plate up the lentils, salad and yoghurt. Tear the herbs, scatter over the top. Serve with the flatbreads.