What is the preparation time for Turkish Basa & Lentils?

The preparation time for Turkish Basa & Lentils with hummus slaw is between 20 and 35 minutes.

What is the total time required to make Turkish Basa & Lentils with hummus slaw?

The total time required to make Turkish Basa & Lentils with hummus slaw is between 30 and 45 minutes.

What are the main ingredients in Turkish Basa & Lentils?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Turkish Basa & Lentils?

Calories: 735, Carbs: 87 grams, Fat: grams, Protein: 65.8 grams, Sugar: 17.2 grams, Salt: 701 grams

How do I prepare Turkish Basa & Lentils?

SUNFLOWER SEEDS: Place a nonstick pan over a medium heat with the sunflower seeds. Toast for 3-5 minutes until golden. Remove from the pan and set aside to cool. ROAST ONIONS & LENTILS: Preheat the oven to 180°C. Place the sliced green beans and onion wedges, and the drained lentils on a roasting tray. Coat in oil, ½ the Moroccan Rub, season (to taste) and toss to coat. Roast in the hot oven for 20-25 minutes until the veggies are cooked through and the lentils are turning crispy. DRESSINGS: In a bowl, combine ½ the chopped parsley and the plain yoghurt with some seasoning. Loosen the hummus with a drizzle of oil and water in 5ml increments until drizzling consistency. Toss the julienne carrots through the hummus and season. TIME TO PLATE UP!: Make a bed of rinsed green leaves, load it up with the hummus carrot slaw and the roasted green beans, lentils, and onions. Top with the golden basa, a dollop of the parsley yoghurt, and a sprinkle of sunflower seeds and the remaining parsley. Enjoy, Chef! PAN-FRY THE BASA: When the roasting veggies have 5 minutes to go, return the pan to a medium-high heat with a drizzle of oil and a knob of butter. Pat the basa dry, coat in the remaining Moroccan Rub (or to taste) and season. When the pan is hot, fry the basa for 1-2 minutes on each side until golden and cooked through. Remove from the pan and season.

What should be prepared from my kitchen to make Turkish Basa & Lentils?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Turkish Basa & Lentils

Taste the Turkish coastline with a beautifully spiced basa fillet on a bed of green leaves, crispy lentils, and a whole lotta hummus.

Turkish Basa & Lentils

with hummus slaw

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Basa Fillet
Basa Fillets
Fresh Parsley
Green Beans
Green Leaves
Hummus
Julienne Carrot
Julienne Carrots
Lentils
NOMU Moroccan Rub
Onion
Onions
Plain Yoghurt
Sunflower Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

ROAST ONIONS & LENTILS
Preheat the oven to 180°C. Place the sliced green beans, onion wedges, and the drained lentils on a roasting tray. Coat in oil, ½ the Moroccan Rub, season (to taste) and toss to coat. Roast in the hot oven for 20-25 minutes until the veggies are cooked through and the lentils are turning crispy.
SUNFLOWER SEEDS
Place a nonstick pan over a medium heat with the sunflower seeds. Toast for 3-5 minutes until golden. Remove from the pan and set aside to cool.
DRESSINGS
In a bowl, combine ½ the chopped parsley and the plain yoghurt with some seasoning. Loosen the hummus with a drizzle of oil and water in 5ml increments until drizzling consistency. Toss the julienne carrots through the hummus and season.
PAN-FRY THE BASA
When the roasting veggies have 5 minutes to go, return the pan to a medium-high heat with a drizzle of oil and a knob of butter. Pat the basa dry, coat in the remaining Moroccan Rub (or to taste) and season. When the pan is hot, fry the basa for 1-2 minutes on each side until golden and cooked through. Remove from the pan and season.
TIME TO PLATE UP!
Make a bed of rinsed green leaves, load it up with the hummus carrot slaw and the roasted green beans, lentils, and onions. Top with the golden basa, a dollop of the parsley yoghurt, and a sprinkle of sunflower seeds and the remaining parsley. Enjoy, Chef!

Green Beans - 100g
Onion - 1
Lentils - 120g
NOMU Moroccan Rub - 5ml
Sunflower Seeds - 10g
Fresh Parsley - 3g
Plain Yoghurt - 50ml
Hummus - 50ml
Julienne Carrot - 75g
Basa Fillet - 1
Green Leaves - 20g

Download the Recipe

Serves 2

ROAST ONIONS & LENTILS
Preheat the oven to 180°C. Place the sliced green beans and onion wedges, and the drained lentils on a roasting tray. Coat in oil, ½ the Moroccan Rub, season (to taste) and toss to coat. Roast in the hot oven for 20-25 minutes until the veggies are cooked through and the lentils are turning crispy.
SUNFLOWER SEEDS
Place a nonstick pan over a medium heat with the sunflower seeds. Toast for 3-5 minutes until golden. Remove from the pan and set aside to cool.
DRESSINGS
In a bowl, combine ½ the chopped parsley and the plain yoghurt with some seasoning. Loosen the hummus with a drizzle of oil and water in 5ml increments until drizzling consistency. Toss the julienne carrots through the hummus and season.
PAN-FRY THE BASA
When the roasting veggies have 5 minutes to go, return the pan to a medium-high heat with a drizzle of oil and a knob of butter. Pat the basa dry, coat in the remaining Moroccan Rub (or to taste) and season. When the pan is hot, fry the basa for 1-2 minutes on each side until golden and cooked through. Remove from the pan and season.
TIME TO PLATE UP!
Make a bed of rinsed green leaves, load it up with the hummus carrot slaw and the roasted green beans, lentils, and onions. Top with the golden basa, a dollop of the parsley yoghurt, and a sprinkle of sunflower seeds and the remaining parsley. Enjoy, Chef!

Green Beans - 200g
Onion - 1
Lentils - 240g
NOMU Moroccan Rub - 10ml
Sunflower Seeds - 20g
Fresh Parsley - 5g
Plain Yoghurt - 100ml
Hummus - 100ml
Julienne Carrot - 150g
Basa Fillets - 2
Green Leaves - 40g

Download the Recipe

Serves 3

ROAST ONIONS & LENTILS
Preheat the oven to 180°C. Place the sliced green beans and onion wedges on one roasting tray, and the drained lentils on another. Coat both trays in oil, ½ the Moroccan Rub and season (to taste). Roast in the hot oven for 25-30 minutes until the veggies are cooked through and the lentils are turning crispy.
SUNFLOWER SEEDS
Place a nonstick pan over a medium heat with the sunflower seeds. Toast for 3-5 minutes until golden. Remove from the pan and set aside to cool.
DRESSINGS
In a bowl, combine ½ the chopped parsley and the plain yoghurt with some seasoning. Loosen the hummus with a drizzle of oil and water in 5ml increments until drizzling consistency. Toss the julienne carrots through the hummus and season.
PAN-FRY THE BASA
When the roasting veggies have 5 minutes to go, return the pan to a medium-high heat with a drizzle of oil and a knob of butter. Pat the basa dry, coat in the remaining Moroccan Rub (or to taste) and season. When the pan is hot, fry the basa for 1-2 minutes on each side until golden and cooked through. You might have to do this step in batches. Remove from the pan and season.
TIME TO PLATE UP!
Make a bed of rinsed green leaves, load it up with the hummus carrot slaw and the roasted green beans, lentils, and onions. Top with the golden basa, a dollop of the parsley yoghurt, and a sprinkle of sunflower seeds and the remaining parsley. Enjoy, Chef!

Green Beans - 300g
Onions - 2
Lentils - 360g
NOMU Moroccan Rub - 15ml
Sunflower Seeds - 30g
Fresh Parsley - 8g
Plain Yoghurt - 150ml
Hummus - 150ml
Julienne Carrots - 225g
Basa fillets - 3
Green Leaves - 60g

Download the Recipe

Serves 4

ROAST ONIONS & LENTILS
Preheat the oven to 180°C. Place the sliced green beans and onion wedges on one roasting tray, and the drained lentils on another. Coat both trays in oil, ½ the Moroccan Rub and season (to taste). Roast in the hot oven for 25-30 minutes until the veggies are cooked through and the lentils are turning crispy.
SUNFLOWER SEEDS
Place a nonstick pan over a medium heat with the sunflower seeds. Toast for 3-5 minutes until golden. Remove from the pan and set aside to cool.
DRESSINGS
In a bowl, combine ½ of the chopped parsley and the plain yoghurt with some seasoning. Loosen the hummus with a drizzle of oil and water in 5ml increments until drizzling consistency. Toss the julienne carrots through the hummus and season.
PAN-FRY THE BASA
When the roasting veggies have 5 minutes to go, return the pan to a medium-high heat with a drizzle of oil and a knob of butter. Pat the basa dry, coat in the remaining Moroccan Rub (or to taste) and season. When the pan is hot, fry the basa for 1-2 minutes on each side until golden and cooked through. You might have to do this step in batches. Remove from the pan and season.
TIME TO PLATE UP!
Make a bed of rinsed green leaves, load it up with the hummus carrot slaw and the roasted green beans, lentils, and onions. Top with the golden basa, a dollop of the parsley yoghurt, and a sprinkle of sunflower seeds and the remaining parsley. Enjoy, Chef!