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When crafting your Spiced Lentil and Tomato Flatbread Melts, adjusting the spice levels can enhance the dish’s appeal to different palates. If you're cooking for a crowd or catering to children, consider reducing the amount of cayenne pepper or chili powder. Instead, you can focus on adding depth with milder spices like cumin and coriander. For those who enjoy a kick, feel free to amp up the heat with additional chili flakes or even a dash of hot sauce in the lentil mixture. Remember, the key is to taste as you go, allowing you to balance the spices to your liking.

Spiced Lentil and Tomato Flatbread Melts

Discover the delicious and nutritious Spiced Lentil and Tomato Flatbread Melts, a perfect meal option for any occasion. Combining hearty lentils with fresh tomatoes tucked into warm flatbread, this recipe is simple to make and packed with flavor. Ideal for quick weeknight dinners or impressive appetizers, it's a hit for everyone. Enjoy the numerous health benefits of lentils while savoring every bite. Get ready to create a comforting dish that meets both taste and wellness goals.
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Ingredients
  

1 cup dried green or brown lentils, rinsed

4 cups vegetable broth or water

1 teaspoon olive oil

1 medium onion, finely chopped

2 garlic cloves, minced

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon ground coriander

1 teaspoon chili powder (adjust to taste)

1 can (14 oz) diced tomatoes, drained

1 cup fresh spinach, chopped

Salt and pepper to taste

4 large flatbreads (naan or pita)

1 cup shredded mozzarella cheese

Fresh cilantro or parsley, for garnish

Instructions
 

Cook the Lentils: In a medium saucepan, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat to simmer. Cook for about 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess liquid and set aside.

    Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute, until fragrant.

      Spice it Up: Add the cumin, smoked paprika, ground coriander, and chili powder to the skillet. Stir well and cook for 30 seconds to bloom the spices.

        Combine Ingredients: Add the drained lentils and diced tomatoes to the skillet. Gently fold in the chopped spinach and cook for another 2-3 minutes until the spinach is wilted. Season with salt and pepper to taste. Remove from heat.

          Prepare the Flatbreads: Preheat your oven to 400°F (200°C). Place the flatbreads on a baking sheet lined with parchment paper.

            Assemble the Melts: Evenly spread the lentil and tomato mixture over the flatbreads. Sprinkle the shredded mozzarella cheese on top of the filling.

              Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cheese is melted and bubbly, and the edges of the flatbreads are slightly crispy.

                Serve: Remove from the oven and garnish with fresh cilantro or parsley. Cut into wedges and serve immediately.

                  Prep Time: 15 min | Total Time: 40 min | Servings: 4