Mushroom & Lentil Naan Flatbread

Directions

1. Preheat oven to 350˚F (180˚C).
2. In a large pan, heat oil and add onions. Cook on medium heat until golden, approximately 5-6 minutes. Add mushrooms and chili flakes and continue to cook for another 10 minutes or until golden.
3. Stir in lemon juice to deglaze the pan. Add cooked lentils and cream, stir. Simmer until cream reduces, stirring occasionally. Sprinkle in nutmeg and season to taste with salt and pepper. Set aside.
4. Place rack in the middle of oven. Place pieces of naan on the rack and toast for 5 minutes. Once toasted, remove from oven and transfer to a baking tray.
5. Evenly distribute the mushroom mixture on top of the toasted naan, spreading to the edges. Sprinkle cheese evenly on top of each and bake in oven for 10 minutes.
6. While the naan is baking, toss arugula with lemon juice and set aside.
7. Remove naan from oven once ready and sprinkle arugula on top of each piece and serve immediately.