Vegan Labneh with flatbreads
Ready in 10m+48H fridge
Serves 4
Must try! Making this Labneh requires some patience, but your waiting will be rewarded with a heavenly taste sensation.
Ingredients
Instructions
Serves 6 | prep time 45 min | oven time 20 min
- Preheat the oven to 200 °C degrees and prep a baking sheet with baking paper.
- Rinse the lentils with cold water in a strainer and drain. Bring some water to a boil to prep the vegetable broth.
- Cut the bell peppers in halves and remove only the seeds, leave the stem in place! Place the peppers with the outside down on the baking paper and rub them with olive oil, using a brush. Place into the oven and roast for 20-25 minutes.
- Put a large skillet on medium heat. Add the olive oil and the onion and fry for around 5 minutes, until the onion is a bit caramelized. Add the celery and fry for another 5 minutes. Then add the spices: garlic, cumin, chili powder, paprika powder, dried oregano and keep stirring for 2 minutes. Then add the red lentils, vegetable broth, bay leaves, corn, kidney beans, black beans and the canned tomatoes. Mix together to combine and let it simmer for 25 minutes, stirring occasionally.
- Remove the skillet from the heat and discard the bay leaves.
- Scoop the filling into the roasted bell peppers and top with dollops of Greek Style. Sprinkle with pickled onions, coriander leaves and a squeeze of lime.
To make pickled onions: thinly slice a red onion and add to a clean jar. Fill with vinegar (traditional or apple cider vinegar) and a generous pinch of salt. Stir and let sit for at least 1 hour. Keep in the fridge for up to three weeks.
