Stone-Baked Lentil and Vegetable Flatbread

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A rustic flatbread made with ancient lentils and seasonal vegetables, baked on a hot stone for a crisp, chewy texture. This mediterranean-inspired vegetarian ready in about 42 minutes pairs lentils, water, medium zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup lentils
• 2 cups water
• 1 medium zucchini
• 1/2 red bell pepper
• 1/4 onion
• 2 tbsp olive oil
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried rosemary

Instructions

1. Step 1: Cook lentils in 2 cups water for 25 minutes until tender but not mushy. Drain and cool completely. Dice zucchini, bell pepper, and onion into 1/4-inch pieces.
2. Step 2: Heat 1 tbsp olive oil in a skillet over medium heat. Sauté vegetables for 8 minutes until softened and lightly browned. Cool completely.
3. Step 3: Whisk flour, baking powder, salt, pepper, and rosemary in a large bowl. Add lentils and sautéed vegetables. Stir in 1 cup warm water until a soft dough forms.
4. Step 4: Divide dough into 4 equal portions. Roll each into a 1/4-inch thick circle on a floured surface. Heat a cast-iron skillet over medium-high until hot.
5. Step 5: Cook each flatbread for 2-3 minutes per side until golden brown and crisp. Drizzle with remaining 1 tbsp olive oil before serving.