Spiced Carrot and Lentil Flatbreads with Cumin Yogurt and Pickled Herbs

Ingredients

• •1 cup finely grated carrots
• •1 cup cooked red lentils
• •1 1/2 cups whole wheat flour
• •1 teaspoon ground cumin
• •1/2 teaspoon smoked paprika
• •1/2 teaspoon salt
• •1/4 cup chopped fresh parsley
• •1/4 cup plain Greek yogurt
• •1 teaspoon ground cumin for yogurt
• •1 tablespoon olive oil
• •1/2 cup full-fat plain yogurt for serving
• •1 teaspoon mustard seeds
• •2 tablespoons white vinegar
• •1 tablespoon sugar
• •1/2 cup mixed fresh herbs (such as cilantro, dill, or mint), roughly chopped

Instructions

1. 1

   In a large mixing bowl, combine the grated carrots, cooked red lentils, whole wheat flour, ground cumin, smoked paprika, salt, and chopped fresh parsley. Mix until a soft dough forms. If the dough is too sticky, add a little more flour.

2. 2

   Divide the dough into 6 equal portions and roll each portion into a ball. Flatten each ball into a round flatbread shape, about 1/4 inch thick.

3. 3

   Heat a skillet or griddle over medium heat and lightly grease with olive oil. Cook each flatbread for 2-3 minutes on each side, or until golden brown and cooked through. Set aside and keep warm.

4. 4

   In a small bowl, mix the 1/4 cup plain Greek yogurt with 1 teaspoon ground cumin. Stir well and set the cumin yogurt aside.

5. 5

   In a small saucepan, heat the mustard seeds over medium heat until they start to pop. Add the white vinegar and sugar, stirring until the sugar dissolves. Pour this mixture over the chopped fresh herbs, tossing to coat. Let the herbs pickle for at least 10 minutes.

6. 6

   To serve, spread a dollop of the cumin yogurt onto each flatbread. Top with the pickled herbs and a generous spoonful of the full-fat plain yogurt. Optionally, drizzle with olive oil and garnish with additional fresh parsley.

7. 7

   Serve warm as a main course alongside a salad or as an appetizer cut into smaller portions. Enjoy!