Start by rinsing the Mr Organic Lentil Mix and cook it according to packaging instructions. In the meantime, let’s prepare the dough! Place the flour and salt into a large mixing bowl, and combine the warm water, sugar and yeast in a separate jug. Set aside for 10-15 minutes or until foam forms on top. Slowly pour the wet mix into the dry ingredients, then add the dairy-free yogurt and knead everything into a smooth dough ball. Set it aside to rest in a covered bowl for 1 hour.
Once the lentil mix is cooked, drain and briefly rinse, then heat 1 tablespoon of olive oil in a large skillet. Add in the finely diced onion and cook for 3-4 minutes until translucent. Add the Meatless Farm Mince and cook for 8-10 minutes or until it becomes golden. Make sure to stir regularly to avoid it sticking. Stir in the tomato puree, pesto and grilled peppers, then cook for 4-5 minutes or until the liquid reduces. Season with smoked paprika powder, salt and pepper, then set aside.
Once the dough has risen to twice its size, divide it into 3 parts and knead it gently on a lightly floured surface. Carefully roll out each dough ball into a thin oval layer of about 1cm and heat a dry skillet over high/medium heat. Place one rolled out dough piece into the hot skillet at a time and flip after a few minutes until golden on both sides. Repeat until all dough is used.
Top your lahmacun with the mince mixture and garnish with raw red onions, fresh dill, a drizzle of dairy-free yogurt and fresh lemon juice.
There’s plenty more where this came from.
Why not try some of these delicious plant-based recipes out and Make It Meatless!