Turkish Lentil Veggie Skillet with Feta & Almond Topping

Method:

Fry it

1. Preheat oven to 220°C (or 200°C fan bake). If you don’t have an ovenproof skillet, set aside a baking dish.
2. Dice onion.
3. Grate carrots.
4. Heat an ovenproof skillet on medium-high heat. Add onion and carrot and cook for about 3 minutes to soften.
5. Add measure of Moroccan seasoning and cook for 30 seconds, until fragrant.
6. Drain and rinse lentils. Add lentils, sugar, canned tomatoes, tomato paste and vegetable stock.
7. Bring to a simmer and reduce heat to medium to cook for about 10 minutes, until thickened.

Cook it

1. Cut wraps into wedges and transfer to a lined oven tray.
2. Drizzle 1 tsp with oil.
3. Toast in the oven for about 5 minutes, until golden and crispy.
4. Remove tray from the oven and turn to high grill.

Bake it

1. After 10 minutes of cooking the skillet on the heat, remove it and stir through spinach to wilt it.
2. Transfer to baking dish, if using.
3. Crumble over feta and sprinkle with almonds.
4. Grill for 3-4 minutes, until almonds are toasted.

Eat it

1. Scoop Turkish lentil skillet onto plates and dollop over yoghurt.
2. Use wraps for scooping.