Vegetarian BBQ Lentil & Smoked Gouda Flatbread
Ready In:
30 min
Servings
4
Good For:
Dinner
Ingredients
– 1 cup lentils
– 2 cups stock
– Salt & pepper to taste
– 1 tsp red chili flake (optional)
– 2 tsp umami powder (optional)
– 1 tbs olive oil
– 1/2 red bell pepper, diced
– 1 shallot, thinly sliced
– 1/2 jalapeño, diced
– 1 clove garlic, minced
– 1/4 cup of barbecue sauce
– 1 store bought flatbread (I used Stonefire Naan)
– 6 oz shredded gouda cheese
– Garnishes: freshly grated parmesan, fresh oregano & thinly sliced red onion
Step by Step Instructions
Step 1
Preheat oven to 425° F. In a small pot, combine cleaned lentils with stock. I also added a little seasoning (salt, pepper, umami powder, red chili flake). Bring to a boil, then simmer on low for 10-12 minutes until cooked through. Drain excess stock to retain the crispiness of the flatbread.
Step 2
In a large skillet over medium heat, add olive oil, red bell pepper, shallot, jalapeño, and garlic; sauté until soft – approximately three minutes. Add cooked lentils and 1/4 a cup of barbecue sauce, stir until combined and turn the heat off.
Step 3
Spread lentil mixture in a single layer on prepared flatbread, top with cheese, and bake at 425°F for 8 to 10 minutes. Bake on a sheet pan for softer crust or directly on rack for crispy crust.
Step 4
Garnish with thinly sliced red onion, grated Parmesan, and fresh oregano to the top of my pizza with additional swirls of barbecue sauce and baked for 1 to 2 more minutes.
