Spiced Lentil and Tomato Flatbread Melts

Discover a delicious and nutritious meal with Spiced Lentil and Tomato Flatbread Melts. This vegetarian-friendly recipe combines protein-rich red lentils with vibrant spices and fresh ingredients, creating a satisfying dish perfect for any occasion. Learn how to make the flatbreads from scratch, assemble your melts with flavorful fillings, and explore creative serving suggestions. Ideal for quick weeknight dinners or leisurely weekend meals, this recipe is sure to please your taste buds while supporting a healthy lifestyle. Enjoy this wholesome, flavorful dish that everyone will love!

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Ingredients

For the Lentil Filling:

1 cup red lentils, thoroughly 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 according to your heat preference)

Salt and freshly ground black 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 substitute with 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, fresh jalapeños, or arugula to serve

Instructions

Prepare the Flatbreads:

- In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Gradually pour in the water and olive oil, mixing with a spoon or your hands until a soft dough forms. Knead the dough on a lightly floured surface for about 5 minutes until it is smooth. Cover with a clean kitchen towel and let it rest for 30 minutes to allow the gluten to relax.

Cook the Lentil Filling:

- In a medium-sized pot, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing for 4-5 minutes until the onion becomes translucent and fragrant.

- Stir in the rinsed red lentils, vegetable broth, ground cumin, ground coriander, smoked paprika, chili powder, salt, and freshly ground black pepper. Bring the mixture to a gentle boil, then reduce the heat to low, allowing it to simmer uncovered for 15-20 minutes. Cook until the lentils soften and absorb most of the liquid, stirring occasionally. Once done, mix in the lemon juice and halved cherry tomatoes. For a creamier consistency, mash the mixture slightly with a fork.

Roll Out the Flatbreads:

- Once the dough has rested, divide it into 4 equal portions. Roll each portion into a ball, then use a rolling pin to flatten each ball into a disk approximately ¼-inch thick.

Cook the Flatbreads:

- Heat a non-stick skillet over medium-high heat. Add one flatbread at a time, cooking for 2-3 minutes on each side until 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 to high. On each warm flatbread, generously spoon the lentil filling, spreading it evenly. Top with shredded cheese. Place the assembled flatbreads under the broiler for 2-3 minutes, or until the cheese melts and becomes bubbly and golden.

Serve:

- Carefully remove the flatbread melts from the oven. Allow them to cool slightly before garnishing with fresh cilantro or parsley. Add any additional toppings you desire, such as sliced avocado, jalapeños, or peppery arugula.

Enjoy:

- Slice the flatbread melts into wedges and serve warm alongside a fresh side salad or your favorite dipping sauce.

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