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In a world where culinary exploration meets health-conscious eating, the Spiced Lentil and Tomato Flatbread Melts emerge as a vibrant and nourishing option. This dish beautifully marries the heartiness of lentils with the freshness of vegetables, all enveloped in warm, homemade flatbread. Not only is this recipe a feast for the taste buds, but it also aligns with the growing trend toward vegetarian diets that prioritize plant-based ingredients.

Spiced Lentil and Tomato Flatbread Melts

Discover the deliciousness of Spiced Lentil and Tomato Flatbread Melts, a savory vegetarian dish that combines hearty lentils, fresh vegetables, and warm flatbreads. This recipe is not only packed with protein and fiber but also allows for endless customization with spices and toppings to cater to your taste. Perfect as a wholesome lunch, cozy dinner, or snack, these melts are a delightful way to enjoy nutritious plant-based ingredients while exploring culinary creativity. Ideal for anyone embracing a vegetarian diet!
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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 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 (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, mixing until a soft dough forms. Knead for about 5 minutes until smooth. Cover 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 garlic, sautéing until the onion is translucent (about 4-5 minutes).

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

            Roll Out the Flatbreads:

              - Divide the rested dough into 4 equal portions. Roll each portion into a ball and then flatten it using 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 golden brown and cooked through. Keep the cooked flatbreads warm in a clean kitchen towel.

                    Assemble the Melts:

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

                        Serve:

                          - Remove from the oven and let cool slightly. Top with fresh cilantro or parsley and any additional toppings of your choice, such as sliced avocado, jalapeños, or arugula.

                            Enjoy:

                              - Slice the flatbread melts and serve warm with a side salad or your favorite dipping sauce.

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