Lentil and Zucchini Flatbread with Cumin, Mint and Lemon

Warm 3 tablespoons of olive oil in a medium saucepan over medium heat. Add the finely diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook 1 minute more.

Stir in the cumin, turmeric, and paprika. Let the spices bloom in the oil for 30 seconds until fragrant and deepened in color.

Rinse the lentils and add them to the saucepan with the spiced onion. Pour in 3 cups of water and add 1 teaspoon of salt. Bring to a gentle boil, then reduce heat to low and simmer, partially covered, for 20-25 minutes until the lentils are tender but still hold their shape. The mixture should be thick and brothy. Taste and adjust salt. Set aside.

While the lentils cook, slice the zucchini into half-moons about 1/4-inch thick. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.

Add the zucchini in a single layer and cook without stirring for 3 minutes until golden on the bottom. Flip and cook another 2-3 minutes until tender and lightly caramelized. Season with salt and black pepper. Remove from heat.

Combine the flour and 1 teaspoon of salt in a large bowl. Drizzle in the olive oil and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.

Add the warm water gradually, mixing with a fork until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5-6 minutes until the dough is smooth and elastic.

Divide the dough into 4 equal portions. Roll each into a ball, cover with a clean kitchen towel, and let rest for 15 minutes.

On a lightly floured surface, roll each dough ball into a thin oval or round, about 1/8-inch thick.

Heat a dry skillet or comal over medium-high heat. Cook each flatbread for 2-3 minutes per side until puffed in spots and charred in golden patches. Wrap finished flatbreads in a clean towel to keep warm.

Place a warm flatbread on each plate. Spoon a generous mound of the spiced lentils over the center. Arrange the caramelized zucchini alongside or on top.

Drizzle the lentils and zucchini with 2 tablespoons of olive oil. Squeeze fresh lemon juice over everything. Scatter the torn mint leaves generously. Serve with additional lemon wedges on the side.