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)
3759 / 898
Fats (g)
35.9
of which saturated (g)
2.6
Carbohydrates (g)
125
of which sugars (g)
38.4
Fibers (g)
23.6
Proteins (g)
26.7
Salt (g)
2.2
*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 vegetables
Preheat the oven to 200°C/180°C fan. Peel and slice the shallots finely. Peel and chop the carrots into very small cubes. Slice the bell pepper into small cubes. Halve the cherry tomatoes. Rinse and chop the parsley.
2 Toast lentils
Rinse and drain the lentils. Arrange the lentils on a lined baking tray in an even, thin layer. Toast in the oven for 5 min or until starting to dry out.
3 Coat and roast
Combine the olive oil, agave syrup, cumin powder and chilli flakes(spicy!) in a small bowl. Pour over the lentils and toss. Roast the lentils for 10-15 min further or until the lentils are crispy but not burnt (see pro tip). Sprinkle with salt.
4 Fry vegetables
Meanwhile, heat a drizzle of oil in a large pan over a medium heat. Fry the shallots, carrots and bell pepper for 5 min until softened. Add the cherry tomatoes and cook for 1 min. Season with 1 Tbsp of lemon juice, salt and pepper. Finally fold in the chopped parsley.
5 Prep toppings
Chop the cucumbers finely. Dress with a squeeze of lemon juice and sprinkle with the sumacpowder. Toast the pine nuts in a hot, dry pan for 2 min. Halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane.
6 Toast pitta
Toast the pitta pockets in a hot oven for 5-7 min or in a toaster until warmed through. Serve the warm bread alongside the hummus, crispy lentils, vegetable stir-fry, seasoned cucumbers, toasted pine nuts and pomegranate.