, Lunch, Under 30 minutesVEGAN LAHMAJOUN
  • Vegan lahmajoun - with lentils


Hi everyone! I’m back!

Before I start with the recipe I wanted to just update those who are interested on what’s been happening (no offence taken if you skip this and go straight to the recipe). Well remember I posted about what it was like to be pregnant on a vegan diet? If not and you’re interested then you can click here. Well the pregnancy is over! I gave birth to my baby girl, Tara, on the 31 October 2016. I had a natural birth and she was born a healthy 3.05kg! Proof that a plant-based diet is perfectly fine whilst pregnant…in fact I would say it’s ideal! I had an easy pregnancy and now a healthy baby so there you go! I am exclusively breastfeeding, which is the most amazing experience! I don’t know why more moms in Cyprus don’t do it! Breastfeeding has also made me even more empathetic towards cows and more disgusted in the dairy industry…more on that in another post.

Right let’s get on with the recipe now shall we?  I’m not sure where Lahmajoun originates from. It’s sometimes called Armenian Pizza, it’s also eaten in the Middle East, Turkey and of course Cyprus. You know the little flat breads with minced pork you find in the bakeries? Well this is the healthier, cruelty-free version. And the best part is it takes 20 min! (Perfect for those first time mom’s who don’t get a lot of time to cook 😉 )

Lentils are the meat substitute in this recipe. They’re packed with nutrients and 26 percent of lentil’s calories are attributed to protein, which makes them a wonderful source of protein for vegetarians and vegans. They also help to lower cholesterol!

Lahmajoun prep

Vegan Lahmajoun (λαχματζιούν)

[wpurp-searchable-recipe]Vegan Lahmajoun (λαχματζιούν) – – – [/wpurp-searchable-recipe]

  • Prep Time: 5m
  • Cook Time: 15m
  • Total Time: 20m


  • 1 onion, chopped / κρεμμύδι, ψιλοκομμένο
  • 1 Red Pepper, chopped / κόκκινο πιπέρι, ψιλοκομμένο
  • 1 Yellow Pepper, chopped / κίτρινο πιπέρι, ψιλοκομμένο
  • 2 cloves Garlic, minced / 2 σκελίδες σκόρδο, τριμμένες
  • 1 Tomato, chopped / ντομάτα, ψιλοκομμένο
  • 1 tsp. Allspice / 1κγ. αρωματοπιπέρι
  • 2 tsp. Sweet Paprika / 2κγ. γλυκιά πάπρικα
  • 1/2 tsp. Cumin / 1/2κγ. κύμινο
  • 2 tbsp. Fresh Lemon Juice / 2κσ. Φρέσκο χυμό λεμονιού
  • 1/2 tbsp. Olive Oil / 1/2κσ. Ελαιόλαδο
  • 1 tin Organaic Lentils, drained & rinsed / κονσέρβα Φακές έτοιμες, στραγγισμένα
  • Salt & Pepper / αλατοπίπερο
  • 5 tbsp. Fresh Parsley, chopped / Φρέσκο μαϊντανό, ψιλοκομμένο
  • 6 small Arabic pitas / μικρές πίτες αραβικά


  1. In a food processor add your peppers, onion, tomato, garlic, lemon juice, olive oil and spices. Blend until it becomes a chunky paste.
  2. Rinse and drain your lentils and place them into a non stick frying pan.
  3. Add the mixture from the food processor to the frying pan with the lentils and cook until all the water has evaporated.
  4. Once the mixture has lost all the water, turn off the heat.
  5. Separate mixture onto the 6 pitas equally and place under the grill for 5-10 min on a high setting until the pita becomes crispy.
  6. Remove pitas from oven and garnish with lots of fresh parsley and more lemon juice to taste.



  1. Nina 25th January 2017 at 4:44 pm - Reply

    I’m gonna go home n try this tonight’s

    • Michelle Limbouris Haddad 27th January 2017 at 11:40 am - Reply

      Awesome! Let me know how you like it! xx

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