Vegan Lahmacun

Experience the bold and savory flavors of the Middle East with this Vegan Lahmacun recipe—a delectable plant-based take on the traditional Turkish flatbread. Featuring a soft, homemade dough topped with a flavorful spread of brown lentils, fresh vegetables, aromatic spices like cumin and paprika, and a bright squeeze of lemon, this dish delivers the perfect balance of hearty and zesty. The topping is blended to a coarse, satisfying texture that mimics the traditional meaty filling while remaining entirely vegan. Perfect for a dinner centerpiece or a shareable snack, these crispy, golden flatbreads are easy to make and packed with wholesome ingredients. Whether served fresh out of the oven with a sprinkle of parsley or accompanied by a side of lemon wedges, this vegan lahmacun is sure to delight both vegans and non-vegans alike.

Nutriscore Rating: 73/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 4

Ingredients

• 250 grams all-purpose flour
• 5 grams instant yeast
• 5 grams sugar
• 150 ml warm water
• 5 grams salt
• 30 ml olive oil
• 100 grams brown lentils
• 1 medium onion
• 1 medium red bell pepper
• 1 medium tomato
• 30 grams tomato paste
• 30 grams parsley
• 5 grams paprika
• 5 grams ground cumin
• 3 grams ground black pepper
• 1 medium lemon
• 2 cloves garlic

Directions

Step 1

Start by preparing the dough. In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Mix well.

Step 2

Gradually add warm water and olive oil to the dry ingredients. Mix until a soft dough forms.

Step 3

Knead the dough on a floured surface for about 10 minutes until it's smooth and elastic.

Step 4

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 30 minutes or until it doubles in size.

Step 5

While the dough is rising, rinse the lentils and cook them in a pot of boiling water for about 20 minutes until tender. Drain and set aside.

Step 6

For the topping, finely chop the onion, red bell pepper, tomato, garlic, and parsley.

Step 7

In a food processor, combine the cooked lentils, chopped vegetables, tomato paste, paprika, cumin, and ground black pepper. Blend until you have a coarse paste. Add a squeeze of lemon and adjust seasoning with salt and pepper to taste.

Step 8

Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper.

Step 9

After the dough has risen, divide it into 4 equal portions. Roll each piece into a thin circle on a floured surface.

Step 10

Spread a generous amount of the lentil-vegetable mixture over each dough circle, leaving a small border around the edges.

Step 11

Place the topped dough circles onto the prepared baking sheet.

Step 12

Bake in the preheated oven for about 10-12 minutes until the edges are golden and crispy.

Step 13

Remove from the oven and optionally garnish with additional parsley and a drizzle of lemon juice. Serve hot.

Nutrition Facts

Serving size	(1074.6g)

Amount per serving	% Daily Value*
Calories	1570.1

Total Fat 34.8g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 3207.7mg	0%
Total Carbohydrate 272.8g	0%
Dietary Fiber 29.0g	0%
Total Sugars 35.0g
Protein 46.6g	0%

Vitamin D 0IU	0%
Calcium 259.5mg	0%
Iron 25.2mg	0%
Potassium 2217.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.7%

Protein: 11.7%

Carbs: 68.6%