Smoky Lentil & Roasted Red Pepper Flatbreads with Lemon-Herb Yogurt
These one-pot smoky lentils with sweet roasted red peppers are served on warm flatbreads and topped with a tangy lemon-herb yogurt. A hearty and satisfying vegetarian meal ready in under 45 minutes.
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1.5 tsp smoked paprika
- 1 tsp ground cumin
- 1 cup dried brown or green lentils, rinsed
- 2.5 cups vegetable broth
- 1 cup roasted red peppers, drained and chopped
- 2 tbsp tomato paste
- 0.75 tsp salt
- 0.25 tsp black pepper
- 1 cup plain Greek yogurt
- 2 tbsp fresh parsley, finely chopped
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 4 pieces store-bought or homemade flatbreads
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Instructions
Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
⏱️ 5 minutesAdd garlic, smoked paprika, and cumin; cook for 1 minute until fragrant.
⏱️ 1 minuteStir in lentils, vegetable broth, roasted red peppers, tomato paste, salt, and black pepper. Increase heat to bring to a boil.
⏱️ 2 minutesReduce heat to a simmer, cover, and cook until lentils are tender and most liquid is absorbed, about 25 minutes. Stir occasionally.
⏱️ 25 minutesWhile lentils cook, mix Greek yogurt, parsley, lemon zest, and lemon juice in a bowl. Season with a pinch of salt.
⏱️ 2 minutesWarm flatbreads in a dry skillet over medium heat for 1-2 minutes per side or wrap in foil and heat in a 350°F oven for 5 minutes.
⏱️ 5 minutes 🌡️ 350°FSpoon smoky lentils onto warm flatbreads, drizzle with lemon-herb yogurt, and serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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