Smokey Puy lentils, beetroot hummus and quinoa flatbread

ADSENSE 336 x 280

Lovely smokey Puy lentils on a bed of delicious beetroot hummus – made from some of my favourite store cupboard stables (lentils, pre-cooked beetroot, tahini, nuts).. so good.

But you might also want to try these interesting quinoa flatbreads! Especially if you’re low on bread or flour. They’re made with cooked quinoa, chia, a little rice flour and blitzed and then griddled. I love the nutty texture and of course they are packed with healthy plant protein. Give them a go guys!

Tips

Use you keep any leftover flatbread mix in the fridge for a few days.The flatbreads can be wrapped and kept for a few days when cooked.

Serve the lentils on their own or with any creamy dip or hummus.

You can also use tinned lentils for this for a speedier version.

ADSENSE Link Ads 200 x 90

https://www.rebelrecipes.com/wp-content/uploads/2020/04/Quinoa-bread-3-217x300.jpg 217w, https://www.rebelrecipes.com/wp-content/uploads/2020/04/Quinoa-bread-3-768x1060.jpg 768w">