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This flatbread is topped with red onions cooked until golden, mushrooms seasoned with chili flakes, creamy lentils with a touch of nutmeg, lemony arugula, and parmesan cheese... it just keeps getting better, doesn't it?
4 pieces naan bread
1 Tbsp (15 mL) canola oil
1 1/2 cups (375 mL) thinly sliced red onions
4 cups (1 L) thinly sliced mushrooms
1/2 tsp (2 mL) chili flakes
1 Tbsp + 2 tsp (25 mL) lemon juice
1 cup (250 mL) cooked green lentils
3/4 cup (175 mL) 35% cream
dash, ground nutmeg
1/2 cup (125 mL) grated Parmesan cheese
2 cups (500 mL) baby arugula
1 tsp (5 mL) lemon juice
Quick tip: Make the most of outdoor cooking – prepare topping using a skillet on the BBQ, and finish the naan on the grill.