Market Recipe Blog: Fall Bounty Flatbread

Red lentil hummus, seasonal roasted kabocha, caramelized onions, and kale are all featured on this beautiful fall flatbread. A warming, colourful and delicious meal that you’ll want to share with friends and family!

Fall Bounty Flatbread (Vegan)

Recipe

• 1 cup dry red lentils
• 4 medium carrots, roughly chopped
• 2 unpeeled garlic cloves
• 3 tbsp olive oil + more as needed
• ¼ tsp turmeric powder
• ½ tsp paprika
• 1 tsp cumin
• Salt & pepper, to taste
• 1 tbsp miso paste
• 2 to 4 tbsp lemon juice
• ¼ cup tahini

• 1½ cups whole wheat flour
• 1 tbsp baking powder
• ¼ tsp sea salt
• ¾ cup plain unsweetened yogurt (dairy or non-dairy)
• 1 to 2 tbsp vegetable oil

• • • Vegetable oil
    • ½ medium kabocha squash, cut into strips
    • 1 onion of your choice, thinly sliced
    • A splash of balsamic vinegar (optional)
    • ½ bunch kale, washed and chopped into ribbons
    • Salt & pepper, to taste
    • Balsamic glaze
    • Toasted pumpkin seeds

Instructions

1. Cook lentils in a generous 3 cups of water and cook according to package directions. Once cooked through, drain thoroughly.
2. Toss chopped carrots and garlic cloves in about a tablespoon of olive oil with turmeric, paprika, cumin, salt, and pepper. Toss the kabocha squash in oil, salt, and pepper as well. Spread out the vegetables into a single layer on a baking tray (keeping the carrots and squash on separated) and roast at 400°F for 25 to 30 minutes, or until fork-tender and lightly charred. Once cool enough to handle, peel the garlic cloves.
3. In a food processor, blend the lentils, roasted carrot, peeled garlic, remaining olive oil, miso, lemon juice, and tahini until smooth.

1. Briefly mix the flour, baking powder, and salt together in a medium mixing bowl.
2. Make a well in the center and add the yogurt into the well. Mix with a spatula or your clean hands until a rough dough is formed.
3. Flip the dough out onto a lightly floured surface and knead for a minute or two.
4. Divide the dough into 4 balls. Flatten each ball into an oblong shape until about ¼” thick.
5. Heat a large skillet over medium-high heat. Add about 2 tsp of cooking oil to the pan per flatbread, and once the oil is hot, fry the shaped dough one at a time. Cook 1 to 2 minutes per side, or until golden brown and puffed up.

1. Heat about 2 tsp vegetable oil in the same skillet used to cook the flatbread. Cook onions until caramelized and add a splash of balsamic vinegar near the end of cooking. Add the kale to the pan and sautee until wilted. Season with salt and pepper to taste.

1. Spread a generous layer of hummus on each flatbread. Top with sauteed kale, roasted squash, a drizzle of balsamic glaze, and pumpkin seeds. Keep warm in an oven at the lowest temperature until ready to serve.

Pick up produce at any of our three weekly markets: Tuesdays 4-6:30PM at the UBC Farm, Wednesdays 11:30AM-1:30PM at the UBC Bookstore, and Saturdays 10AM-2PM at UBC Farm. Learn more about our produce and browse other recipes in our Market Recipe Blog. Recieve regular market recipes from our newsletter here.