Turkish Lentil & Walnut Breakfast Flatbread with Pomegranate-Sumac Drizzle

Ingredients

• 1 piece whole wheat flatbread, store-bought or homemade
• 0.5 cup red lentils, cooked
• 0.25 cup raw walnuts, chopped and toasted
• 2 tbsp pomegranate molasses, unsweetened
• 3 tbsp pomegranate seeds, fresh
• 0.5 tsp sumac powder, ground
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• 1 clove garlic, minced
• 0.5 tsp cumin, ground
• 2 tbsp olive oil, extra virgin, divided
• 1 tbsp fresh lemon juice
• 1.5 cups arugula, fresh
• to taste pinch sea salt
• to taste pinch black pepper

Instructions

1. 1

   Heat 1 tbsp olive oil in a small pan over medium heat. Add minced garlic and cumin, toast for 30 seconds until fragrant.

2. 2

   Add cooked red lentils to the pan and warm through for 2-3 minutes, stirring gently. Season with salt and pepper. Set aside.