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Lentils.org

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Mushroom & Lentil Naan Flatbread

Prep Time: 10 Minutes

Total time: 30 Minutes

Servings: 4

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    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


Directions

  1. Preheat oven to 350˚F (180˚C).
  2. In a large pan, heat oil and add onions. Cook on medium heat until golden, approximately 5-6 minutes. Add mushrooms and chili flakes and continue to cook for another 10 minutes or until golden.
  3. Stir in lemon juice to deglaze the pan. Add cooked lentils and cream, stir. Simmer until cream reduces, stirring occasionally. Sprinkle in nutmeg and season to taste with salt and pepper. Set aside.
  4. Place rack in the middle of oven. Place pieces of naan on the rack and toast for 5 minutes. Once toasted, remove from oven and transfer to a baking tray.
  5. Evenly distribute the mushroom mixture on top of the toasted naan, spreading to the edges. Sprinkle cheese evenly on top of each and bake in oven for 10 minutes.
  6. While the naan is baking, toss arugula with lemon juice and set aside.
  7. Remove naan from oven once ready and sprinkle arugula on top of each piece and serve immediately.

Quick tip: Make the most of outdoor cooking – prepare topping using a skillet on the BBQ, and finish the naan on the grill.


Nutritional Information

  • Serving Size: 1 naan
  • Per serving:
  • Calories 600
  • Total Fat 28 g
  • Saturated Fat 13 g
  • Cholesterol 70 mg
  • Carbohydrates 64 g
  • Dietary Fibre 8 g
  • Sugar 6 g
  • Protein 23 g
  • Sodium 520 mg
  • Potassium 577 mg
  • Folate 126 mcg