Garden Nomelette

Written by Rhian Hunter



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

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)


  1. Soak the lentils and split peas in water and salt for 30 minutes.
  2. Meanwhile, mix together all filling ingredients except basil until combined and
    evenly coated in oil and spices.
  3. 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
  4. 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.
  5. 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.