Written by Rhian Hunter
SERVES 2
INGREDIENTS:
FOR THE NOMELETTE :
½ Cup of Red Lentils (dry)
½ Cup of Yellow Split Peas (dry)
2 TBLS of Nutritional Yeast Flakes
1 Clove of Garlic
1 tsp. Apple Cider Vinegar
1 tsp. Baking Powder
1 tsp. of Parsley
1 Cup of Water
Salt & Pepper (to taste)
*FOR THE SAUCE (Optional)
½ Cup of Cashew Cream or Tahini
1 tsp. Garlic Powder
1 tsp. Sea Salt
1 tsp. Black Pepper
1 tsp. White Miso
1 tsp. Nutritional Yeast Flakes
1 TBLS. Plain Kombucha
FOR THE FILLING
125g Cherry Tomatoes (halved)
1 Cloves of Garlic (chopped, fine)
1/2 Red Onion (sliced, thinly)
1 Cup of Spinach & Rocket
1 tsp. Sweet Paprika (ground)
½ tsp. Thyme (dried)
½ tsp. Oregano (dried)
Salt & Pepper (to taste)
1 TBLS Olive Oil
2 TBLS Basil (leaves torn)
Method:
- Soak the lentils and split peas in water and salt for 30 minutes.
- Meanwhile, mix together all filling ingredients except basil until combined and
evenly coated in oil and spices. - Bake in the oven for 20 minutes, (add the spinach at 20 minutes, and cook for a
further 3 minutes until spinach is wilted). Remove from oven and toss in torn basil
leaves - If having sauce with the nomelette, throw all ingredients into a blender or small
food processor and blitz until combined, you can add water to the mixture if you
prefer a runnier consistency. - Drain and rinse the soaked lentils, and throw all nomelette ingredients into a
blender or small food processor and blitz until a smooth batter consistency forms.