Lentil, Fig & Peach Flatbread
This delicious flatbread is a great accompaniment to any charcuterie board! Lentils add delicious protein to this hearty dish.
- Pulse
- Lentils
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Makes
- 4 flatbreads
Nutrition
- Serving Size 1 flatbread (1/4 of recipe)
- Calories 580
- Fat 18 g
- Saturated Fat 9 g
- Cholesterol 26 mg
- Carbohydrate 75 g
- Fibre 17 g
- Sugars 29 g
- Protein 35 g
- Sodium 641 mg
- Potassium 642 mg
- Iron 5 mg
Ingredients
- 4 - 8-inch (20 cm) flatbreads (see tips)
- 1/2 cup (125 mL) fig jam (or other savoury jam or jelly)
- 2 cups (500 mL) cooked green lentils (or 1 can (19 oz/540 ml) drained & rinsed)
- 1-2 fresh peaches, nectarines or plums, pitted & thinly sliced
- 1/2 tsp (2 mL) dried chilis or red chili flakes, if desired
- 1 cup (250 mL) crumbled goat cheese
- 2 Tbsp (30 mL) balsamic glaze
Directions
Preheat oven to 400°F (200°C).
Spread jam evenly over flatbread. Divide lentils, peaches, chilies and cheese evenly over top.
Bake for 10 minutes until cheese is melted and edges are browned.
Garnish with a drizzle of balsamic glaze.
Cut into 2 – 4 pieces/flatbread to serve. Can be served warm or at room temperature.
tips
Flatbreads can be thick pitas, naan, or small prepared pizza crusts, keep frozen and ready to “dress up” for snacking, meals and sharing.
What kind of lentils and how much are to be included in this recipe?
I don’t see them listed in the ingredients.
Hi Marni! Thanks for catching this! You need 2 cups cooked green lentils; the recipe has been updated to add in this important ingredient. You can use canned lentils as well – a 19 oz (540 mL) can, drained and rinsed will yield 2 cups cooked lentils for this recipe.