Red Lentil Flatbread with Roasted Veggies and Tahini

Red Lentil Flatbread with Roasted Veggies and Tahini

Crispy red lentil flatbread topped with caramelized roasted vegetables and a tangy tahini drizzle.

Total 5 hr 10 min Makes 4 servings Calories 340/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Allergens

Sesame

This naturally gluten-free flatbread starts with a simple batter of soaked red lentils blended until smooth, then cooked into a crisp, golden base similar to socca. Topped with sweet roasted vegetables and a creamy lemon-tahini drizzle, it works well as a light lunch, appetizer, or vegetable-forward dinner.

Ingredients

  • 1 cup red lentils
  • 1 1/4 cups water, for blending batter
  • 1/2 teaspoon salt, for batter
  • 1/4 teaspoon ground cumin
  • 2 tablespoons olive oil, for cooking flatbread
  • 1 red bell pepper, cut into strips
  • 1 small zucchini, sliced into half-moons
  • 1 small red onion, sliced into wedges
  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil, for roasting vegetables
  • 1/2 teaspoon salt, for vegetables
  • 1/4 teaspoon black pepper
  • 1/3 cup tahini sauce
  • 2 tablespoons fresh parsley, chopped
  • 1 lemon, cut into wedges, for serving

Method

  1. Rinse the red lentils, then place in a bowl and cover with several inches of water. Soak at room temperature for at least 4 hours or overnight.

  2. Preheat the oven to 425°F. Line a baking sheet with parchment paper.

  3. Toss the bell pepper, zucchini, red onion, and cherry tomatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, and black pepper. Spread in a single layer on the prepared baking sheet.

  4. Roast the vegetables, stirring once halfway through, until softened and lightly charred at the edges.

  5. Drain the soaked lentils and transfer to a blender with 1 1/4 cups fresh water, 1/2 teaspoon salt, and cumin. Blend on high until completely smooth, about 1 minute.

  6. Let the batter rest at room temperature while the vegetables finish roasting, about 10 minutes, to allow the lentil starches to hydrate fully.

  7. Heat 1 tablespoon olive oil in a 9-inch skillet over medium heat. Pour in half of the batter, tilting the pan to spread it into an even round about 1/4 inch thick.

  8. Cook the flatbread until the edges lift easily and the bottom is deep golden and crisp, 4 to 5 minutes.

  9. Flip carefully and cook the second side until golden and set in the center, 2 to 3 minutes. Transfer to a plate and tent with foil to keep warm.

  10. Repeat with the remaining 1 tablespoon olive oil and remaining batter to cook a second flatbread.

  11. Top the warm flatbreads with the roasted vegetables and drizzle generously with tahini sauce.

  12. Scatter chopped parsley over the top and serve with lemon wedges for squeezing.

Related recipes

Rate this recipe

★ 3.7 (1)

Comments

    Log in to comment.

    Red Lentil Flatbread with Roasted Veggies and Tahini

    This naturally gluten-free flatbread starts with a simple batter of soaked red lentils blended until smooth, then cooked into a crisp, golden base similar to socca. Topped with sweet roasted vegetables and a creamy lemon-tahini drizzle, it works well as a light lunch, appetizer, or vegetable-forward dinner.

    5 hr 10 min 4 servings 340 cal

    Ingredients

    • 1 cup red lentils
    • 1 1/4 cups water, for blending batter
    • 1/2 teaspoon salt, for batter
    • 1/4 teaspoon ground cumin
    • 2 tablespoons olive oil, for cooking flatbread
    • 1 red bell pepper, cut into strips
    • 1 small zucchini, sliced into half-moons
    • 1 small red onion, sliced into wedges
    • 1 cup cherry tomatoes
    • 2 tablespoons olive oil, for roasting vegetables
    • 1/2 teaspoon salt, for vegetables
    • 1/4 teaspoon black pepper
    • 1/3 cup tahini sauce
    • 2 tablespoons fresh parsley, chopped
    • 1 lemon, cut into wedges, for serving

    Method

    1. 1

      Rinse the red lentils, then place in a bowl and cover with several inches of water. Soak at room temperature for at least 4 hours or overnight.

    2. 2

      Preheat the oven to 425°F. Line a baking sheet with parchment paper.

    3. 3

      Toss the bell pepper, zucchini, red onion, and cherry tomatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, and black pepper. Spread in a single layer on the prepared baking sheet.

    4. 4

      Roast the vegetables, stirring once halfway through, until softened and lightly charred at the edges.

    5. 5

      Drain the soaked lentils and transfer to a blender with 1 1/4 cups fresh water, 1/2 teaspoon salt, and cumin. Blend on high until completely smooth, about 1 minute.

    6. 6

      Let the batter rest at room temperature while the vegetables finish roasting, about 10 minutes, to allow the lentil starches to hydrate fully.

    7. 7

      Heat 1 tablespoon olive oil in a 9-inch skillet over medium heat. Pour in half of the batter, tilting the pan to spread it into an even round about 1/4 inch thick.

    8. 8

      Cook the flatbread until the edges lift easily and the bottom is deep golden and crisp, 4 to 5 minutes.

    9. 9

      Flip carefully and cook the second side until golden and set in the center, 2 to 3 minutes. Transfer to a plate and tent with foil to keep warm.

    10. 10

      Repeat with the remaining 1 tablespoon olive oil and remaining batter to cook a second flatbread.

    11. 11

      Top the warm flatbreads with the roasted vegetables and drizzle generously with tahini sauce.

    12. 12

      Scatter chopped parsley over the top and serve with lemon wedges for squeezing.