Spiced Lentil and Tomato Flatbread Melts

In today’s fast-paced world, finding meals that are both nutritious and satisfying can be a challenge, especially for those looking to embrace a vegetarian lifestyle. Enter Spiced Lentil and Tomato Flatbread Melts—a delightful recipe that checks all the boxes for health-conscious eaters and busy individuals alike. This dish is not only a feast for the senses but also a nutritious option that embodies the essence of plant-based cooking. Featuring a hearty lentil filling enveloped in warm, homemade flatbreads, this recipe is perfect for a quick lunch, a light dinner, or even as a dazzling appetizer for gatherings.

Spiced Lentil and Tomato Flatbread Melts

Discover the perfect healthy vegetarian dish with Spiced Lentil and Tomato Flatbread Melts! This easy-to-make recipe features a delicious lentil filling enveloped in warm, homemade flatbreads, making it ideal for lunch, dinner, or as a crowd-pleasing appetizer. Packed with protein and fiber from lentils and the freshness of cherry tomatoes, you’ll love the rich flavors enhanced by warm spices. Elevate your plant-based cooking with this delightful meal!

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Ingredients

For the Lentil Filling:

1 cup red lentils, rinsed

3 cups vegetable broth (or water)

1 medium onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

½ teaspoon chili powder (adjust to taste)

Salt and pepper, to taste

2 tablespoons olive oil

1 tablespoon fresh lemon juice

1 cup cherry tomatoes, halved

Fresh cilantro or parsley, for garnish

For the Flatbreads:

2 cups all-purpose flour (or whole wheat flour for a healthier option)

1 teaspoon baking powder

½ teaspoon salt

¾ cup water (add more if necessary)

2 tablespoons olive oil

Additional Toppings:

1 cup shredded cheese (mozzarella or a vegan alternative)

Optional: sliced avocado, jalapeños, or arugula for serving

Instructions

Prepare the Flatbreads:

- In a mixing bowl, combine the flour, baking powder, and salt. Gradually add the water and olive oil while mixing with a wooden spoon until a soft dough forms. Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic. Place the kneaded dough back in the bowl, cover it with a kitchen towel, and let it rest for 30 minutes.

Cook the Lentil Filling:

- In a medium pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for about 4-5 minutes until the onion is translucent and fragrant.

- Stir in the rinsed red lentils along with the vegetable broth, ground cumin, coriander, smoked paprika, chili powder, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 15-20 minutes. Cook until the lentils are soft and have absorbed most of the liquid. Stir in the lemon juice and halved cherry tomatoes, mashing slightly with a fork to combine, if desired.

Roll Out the Flatbreads:

- After resting, divide the dough into 4 equal portions. Roll each portion into a ball, then flatten it with a rolling pin to about ¼-inch thickness.

Cook the Flatbreads:

- Heat a non-stick skillet over medium-high heat. Cook each flatbread for about 2-3 minutes on each side, or until they are golden brown and cooked through. Keep the cooked flatbreads warm by wrapping them in a clean kitchen towel.

Assemble the Melts:

- Preheat your oven's broiler. On each warm flatbread, spoon a generous amount of the lentil filling, then sprinkle with shredded cheese. Place the assembled flatbreads under the broiler for 2-3 minutes, or until the cheese is bubbly and golden.

Serve:

- Once out of the oven, let the flatbread melts cool for a moment. Top them with fresh cilantro or parsley and add any optional toppings such as sliced avocado, jalapeños, or a handful of fresh arugula.

Enjoy:

- Slice the flatbread melts into pieces and serve warm with a side salad or your favorite dipping sauce for a complete meal.

Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings