Turkish Basa & Lentils

Name: Turkish Basa & Lentils
Prep time: 20 min
Total time: 30 min
Yield: 4 servings
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

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

4.8

20 reviews

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

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!

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!

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!

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!

Download the Recipe

Frequently Asked Questions

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.

How many servings does Turkish Basa & Lentils provide?

4 servings

What are the main ingredients in Turkish Basa & Lentils?

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

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?

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