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Flatbreads with spinach, yogurt & lentils
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1 tbsp olive oil
1 large onion, halved and sliced
400g can lentils in water, drained and rinsed
2 x 235g packs ready washed spinach
1 clove garlic, crushed
120g strained Greek yogurt
200g pack 2 Levantine Table Handstretched Flatbreads
1 lemon, juice of ½, the other ½ cut into wedges
Pinch chilli flakes
1. Heat ½ tbsp oil in a medium nonstick frying pan over a medium heat. Add the onion and a pinch of salt and fry, stirring regularly, for 15-20 minutes until deep golden and caramelised. Add the lentils and fry for 3-4 minutes more until heated through.
2. Meanwhile, place the spinach in a large mixing bowl (in 2 batches, if needed), cover with just-boiled water from the kettle and leave for a minute to wilt. Drain the spinach in a colander and rinse under the cold tap, then squeeze out as much water as possible. Dry thoroughly then roughly chop.
3. Heat the remaining ½ tbsp oil in a saucepan and add the garlic. Fry for a minute until fragrant. Add the spinach, season and fry for 2-3 minutes more, then take off the heat and stir through the yogurt.
4. Warm the flatbreads according to pack instructions, then divide between plates and top with the spinach, onions and lentils. Squeeze over the lemon juice, then sprinkle with the chilli flakes. Serve immediately, with the lemon wedges on the side.
Cook’s tip For a vegan version of this recipe, use a non-dairy yogurt alternative, such as soya or almond, and a vegan flatbread such as Crosta & Mollica Piadina Flatbreads.
Typical values per serving:
Vegetarian/source of fibre/2 of your 5 a day