Book a service
Order Scripts
Facebook-f Instagram Youtube

Spring Nutrition

Discover the health benefits of lentils this spring!

Packed with fibre and resistant starch, as well as a good source of plant-based protein, iron and folate; lentils are a great addition to your weekly meal plan!

Try this tasty and filling veggie loaded dahl paired with cottage cheese flatbreads to get your fill of lentils!

This recipe has been compiled by Elaine, our Nutritionist based in our Belmont pharmacy.

BOOK A NUTRITION CONSULT WITH ELAINE

Cottage Cheese Herb Flatbread with Veggie Loaded Dahl

Serves 4  |  Cooking time 45-60mins

Ingredients

Dahl

Extra virgin oil olive (EVOO) 1-2 tbsp

1 Brown onion – diced

2 cloves garlic – minced

1 fresh chilli – diced or chilli flakes (optional)

A cube of fresh ginger – minced

1-2 carrots – diced

2 sticks of celery – diced

1 zucchini – diced

2 fresh tomatoes – diced

1 bag of baby spinach leaves

1 cup washed split red lentils

500ml vegetable stock

Small can coconut cream or milk

1tsp cumin

1 tsp ground coriander

1 tsp turmeric

1 tsp garam masala

1 tsp onion powder

1tsp garlic powder

Salt and pepper to taste

Coriander to garnish

Flatbreads

Equal parts SR flour to cottage cheese

1 tbs garlic oil

Salt

Finely chopped fresh coriander

Method

Part ONE

  • Start by preparing the flatbread dough.
  • Blend cottage cheese in a blender or using a whisk until smooth.
  • Add to sifted flour and salt.
  • Use equal parts flour to cottage cheese depending on how many flatbreads you require and what size you make them. 1 cup of each makes about 6 flatbreads.
  • Knead in to a dough and cut in to small sections.
  • Using a floured rolling pin roll into rough circles – rustic shapes are fine here! Set aside ready to cook.

Part TWO

  • For the dahl, begin by adding onion, garlic and ginger to EVOO in a large shallow pan and sauté until opaque.
  • Add celery and carrots and cook for a further 5 mins.
  • Mix in all the spices and allow to toast for a few minutes.
  • Add the tomatoes and seasoning. Add in washed lentils and stock and reduce to a very low simmer.
  • Cook for about 20 minutes or until carrots and lentils are soft.
  • Stir regularly and add more water or stock depending on consistency.

Part THREE

  • While the dahl is simmering – cook the flat breads.
  • Using a griddle pan lightly spray with EVOO.
  • Cook each flatbread individually and flip once it begins to bubble and lightly brown on one side. Add cooked flatbreads to a low warm oven as you go.

Part FOUR

  • To finish off the dahl, add in coconut milk and heat through.
  • Stir through spinach until all wilted.
  • Serve with the warm flat breads and garnish with herbs and Greek yoghurt on the side.

 

Enjoy!

Store location
community care chemist logo