Greek Lentil, Chickpea and Feta Lettuce Cups
with Dill Yogurt
This satisfying dinner is just a few steps away! The Greek flavour combination in this healthy weeknight meal comes together in under 30 minutes.
Cals 538 · Prot 29 · Carbs 67 · Fat 17
Vegetarian
Low Carb
Calorie Smart
25 min
This satisfying dinner is just a few steps away! The Greek flavour combination in this healthy weeknight meal comes together in under 30 minutes.
Cals 538 · Prot 29 · Carbs 67 · Fat 17
Vegetarian
Low Carb
Calorie Smart
Ingredients
Lentil and chickpea mix
Canned lentils
400 Grams
Chickpeas
240 Grams
Red onion
1 Piece
Kalamata olives
40 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Tomato paste
30 Grams
Brown sugar
5 Grams
Dried oregano
2 Grams
Dried basil
2 Grams
Chilli flakes
2 Grams
Black pepper
0.5 Tsp
Lettuce and toppings
Feta cheese
4*
75 Grams
Boston lettuce
1 Piece
Tomatoes
2 Piece
Dressing
Natural yogurt
4*
170 Grams
Fresh dill
15 Grams
Garlic cloves
1 Piece
Olive oil
1 Tbsp
Salt
0.5 Tsp
Allergens
*4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2253 / 538 |
| Fats (g) | 17.3 |
| of which saturated (g) | 6.4 |
| Carbohydrates (g) | 67 |
| of which sugars (g) | 16.8 |
| Fibers (g) | 18.3 |
| Proteins (g) | 29.1 |
| Salt (g) | 7.1 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep dressing
- Add the natural yogurt to a small bowl.
- Finely chop the dill.
- Peel and mince the garlic.
- Combine the dill and the garlic with the yogurt.
- Add a drizzle of olive oil and a pinch of salt to the yogurt.
- Mix well.
- Set the dill yoghurt dressing aside.
Tip! Go easy on the raw garlic if you find its taste too punchy.
2 Prep
- Drain and rinse the lentils and chickpeas.
- Peel and finely chop the onion.
- Chop or crumble the feta cheese.
- Separate the lettuce leaves.
- Chop the tomatoes and the olives into small cubes (optionally, leave the olives whole).
Tip! Lentils are packed with fibre, folic acid, and potassium. This makes them excellent promoters of heart health.
3 Fry
- Heat a large non-stick pan over a medium high heat with a drizzle of oil.
- Once hot, add the onion with a pinch of salt. Fry for 3 min.
- Add the drained lentils and chickpeas, tomato paste, brown sugar, olives, dried oregano, dried basil and chilli flakes (spicy!).
- Fry for 2 min further.
- If the mixture looks too dry, add a splash of water.
- Season with a pinch of salt and black pepper to taste.
- Cool down the mixture for 5 min.
Tip! Can't handle the heat? Go easy on the chilli flakes.
4 Serve
- Load the lettuce leaves with the lentil and chickpeas mix and the tomatoes.
- Top with the feta.
- Serve the Greek Lentil, Chickpea and Feta Lettuce Cups with Dill Yogurt.
Tip! Serve the dish family style, letting everyone build their lettuce cups (or rolls).
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