Moroccan Lentil Pizza "title=" Moroccan Lentil Pizza

In recent months, I've worked hard to take Vegi Num Num to the next level. Create a new, beautiful space to share recipes and fill them with many useful resources to become vegetarian and enjoy healthy plant foods. This is much slower than I would like, that's life at the moment and that's fine.

Work and family balance and I feel so grateful to have the opportunity to devote so much time! I look forward to bringing you all my ideas soon, but until then there is at least pizza and a good course!

This vegan pizza recipe has been on my to-do list for far too long and I & # 39; I'm happy to finally share it. It's a combination of so many flavors that I love and that you often see here on veggie num num. Harissa sauce, spicy lentils, syrupy pickled turnips, crunchy fennel, sweet mint, all drizzled with creamy tahini; that made my stomach happy!

I used the simple option of a flatbread brought in the store for the base, if you want to make your own, you could use this simple pizza dough recipe . The lentil is incredibly tasty and versatile. Serve it over toast, wrapped in a wrap or with lettuce or vegetables for a warming and tasty protein packed lunch or dinner.

After picking my father's home-made recipe, I added cumin, lemon and fennel to make it a little fancy and compliment the other ingredients. The following recipe makes only a small amount. You can always double it (or more) if you're lucky enough to have an abundance of red bits around.

Warm, spicy aromas, garnished with fresh green goodness and as many Tahini as you can muster; I hope you will enjoy this !!

  Moroccan Lentil Pizza w Pickled Baby Beets, Fennel, Tahini + Mint | Veggie num num


|| Note : You can use big beetroots for this recipe and just double or quadruple if you have a lot lying around. The pickled beets are kept in your refrigerator or unopened in a sterilized glass in the pantry. ||

Preparation time: 50 minutes // makes a small jar

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  • 250g (9oz) baby beetroot, scrubbed + whiskers and leaf tips trimmed
  • ½-1 cup apple cider vinegar
  • 1-2 EL maple syrup
  • 1½ tsp caraway seeds
  • 1 organic lemon, peel
  • 1 tbsp leaf fennel

Place the whole beetroot in a saucepan and cover with plenty of water. Bring to a boil and simmer gently for about 15-25 minutes or until the skin starts to wrinkle. Remove the turnips from the saucepan, store the cooking water and set aside to cool.

Once cool enough, peel off the skins and then cut into cubes. Put the diced turnips with about ½ cup of reserved cooking water and ½ cup of apple cider vinegar in the pot. Add more water and vinegar if you need to completely cover the diced beetroot.

Add the maple syrup to taste and cumin. Bring to a boil and simmer for about 20-25 minutes until the beetroot is tender.

You can put the beetroot in a sterilized jar at this time if you want to store it in the pantry, just fill in additional vinegar and water to fill the jar, if necessary.

If you use it immediately, let it cool and then throw it through the lemon peel and fennel tips.


Preparation time 35 minutes // Serves 4

  • 1 cup brown lentils, rinsed
  • 3 cups water
  • 1 cinnamon stick
  • 1 teaspoon cumin seeds
  • 1 tsp coriander seeds
  • 1 teaspoon grated nutmeg
  • ½ tsp ground ginger
  • ½ tsp seasoning
  • ¼ tsp cayenne pepper
  • 1 tbsp rice bran or sunflower oil
  • ½ tbsp olive oil
  • 1 brown onion diced
  • 3 garlic cloves, chopped [19659019] Place the rinsed lentils in a saucepan with the three cups of water and cinnamon stick. Boil. Reduce the heat and simmer gently for about 25 minutes until tender and fluid. Once the lentils are cooked, remove the cinnamon stick

    Meanwhile, add the cumin and coriander seeds to a mortar and pestle with the nutmeg, ginger, whole spice and cayenne pepper. Grind to a spice powder.

    Heat a heavy frying pan over low heat and roast the spice mixture until it smells. Make sure you keep the heat low and do not burn the spices. Remove from the pan.

    Put the pan in the heat, add the oils and fry the onion over medium heat for 4 minutes or so until soft. Add the roasted spice powder and garlic. Toss to a spice paste in the pan

    Add the cooked lentils with salt flakes and cracked pepper to taste. Fry for 4-5 minutes over medium heat. Take from the heat.

    This savory lentil is super versatile and can also be frozen for quick protein supplementation with meals when the time is short.

      Moroccan Lentil Pizza w Pickled Baby Beets, Fennel, Tahini + Mint Vegetarian num num


    Preparation time : 20 minutes (+ about 50 minutes to prepare the above) // Make two medium pizzas [19659026] Pickled pickled baby turnip

  • Prepared Lentil Meat
  • 2 Lebanese flatbreads or pizza base of your choice
  • ¾ cup of tomato paste
  • 2-3 tablespoons of harissa paste (to taste)
  • 3 tablespoons of pine nuts
  • 1 tablespoon of olive oil
  • 1 baby fennel tuber, thinly sliced ​​
  • good handful of fresh mint leaves
  • Extra Fennel Top Green
  • 3 tablespoons (or more) Tahini

Pre- heat the oven to 200 ° C and cover two baking trays with baking paper.

In a small bowl, mix the tomato paste with the harissa until well connected.

Spread the tomato paste mixture on the flatbread or spread the pizza bases in a single layer with a good amount of the spicy lentil, sprinkle over the pickled turnips and then the pine nuts.

Drizzle a little olive oil and bake in a hot oven for about 15 minutes until the base is crispy and the edges turn brown.

Remove from the oven and sprinkle with the sliced ​​fennel, grate roughly and sprinkle over the mint and fennel greens and then drizzle with Tahini, before cutting into wedges to serve.

  Moroccan Lentil Pizza w Pickled Baby Turnips, Fennel, Tahini + Mint | Veggie num num
  Moroccan Lentil Pizza w Pickled Baby Turnips, Fennel, Tahini + Mint | Vegetarian number

The Post Moroccan Lentil Pizza with Pickled Baby Turnips, Fennel, Tahini + Mint first appeared on veggie num num .

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