[Italia] How to cook Tomato freekeh risotto with labneh

Ingredients

• 1 cup freekeh
• 1 cup red kidney beans
• 2 onions, peeled and finely diced
• 2 cloves garlic, peeled and crushed
• 2 tbsp coconut oil
• 3 cups vegetable stock
• 1 cup passata
• 1 x 400 g tin diced tomatoes
• sea salt and pepper, to taste
• 1 tsp cumin
• 2 tsp sweet smoked paprika (see Note)
• ⅔ cup French lentils, rinsed well (see Note)
• zest and juice of 1 lemon, plus extra wedges, to serve
• 1 red capsicum, seeds discarded and finely diced
• 1 small dried red chilli
• 10 semi-dried tomatoes, sliced
• 1 small tub labneh (see Note)
• 1 small bunch (4-6 sprigs) of thyme, to serve

Directions