Red Lentil Flatbread with Roasted Veggies and Tahini

This recipe artfully blends protein-rich red lentil flatbread with a vibrant selection of roasted vegetables and a creamy tahini dressing. Ideal for a nutritious meal, this dish is straightforward to prepare and brimming with plant-based goodness. The flatbread is hearty and gluten-free, providing a versatile base for the roasted veggies and nutty tahini drizzle. Suitable for both experienced cooks and beginners, it promises a delightful culinary experience.

Ingredients

• 1 cup red lentil flour
• 1 1/2 cups water
• 1 medium zucchini, sliced
• 1 medium red bell pepper, sliced
• 1 medium red onion, sliced
• 2 Tbsp olive oil
• 1/4 cup tahini
• 1 medium lemon, juiced
• 1 clove garlic, minced

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix the red lentil flour and water until a smooth batter forms.
3. Line a baking sheet with parchment paper. Spread the dough evenly onto the sheet, shaping into a flatbread.
4. Arrange the sliced zucchini, red bell pepper, and red onion evenly over the flatbread.
5. Drizzle with olive oil and sprinkle with salt and pepper evenly across the vegetables.
6. Bake in the preheated oven for 20-25 minutes, or until the vegetables are tender and the flatbread is golden brown.
7. While baking, whisk together tahini, lemon juice, and minced garlic in a small bowl to make the dressing. Adjust with salt and pepper to taste.
8. Once the flatbread is done, drizzle the tahini dressing over the roasted veggies.
9. Cut into portions and serve warm.

Keywords: Plant-Based, Gluten-Free, Nutritious, Main Course, Vegan

Spice Rack: Salt, Pepper, Garlic Powder

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