Description
This Herb-Infused Red Lentil & Rosemary Flatbread is a protein-rich, gluten-free alternative to traditional bread, perfect for pairing with dips, spreads, or using as a pizza base. Made with simple ingredients, this high-protein recipe is both healthy and delicious. Enjoy it as part of a fine dining experience or a quick and easy homemade meal.
Ingredients
Units
Scale
- 1 cup (200g) red lentils
- 1 1/4 cups (300ml) water
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon olive oil (for cooking)
Instructions
- Soak the Lentils: Place the red lentils in a bowl and cover with water. Soak for 2-3 hours until they soften. Drain before blending.
- Blend the Batter: In a blender, combine the soaked lentils, fresh water, rosemary, salt, and black pepper. Blend until smooth and pourable.
- Cook the Flatbread: Heat a non-stick pan over medium heat and brush with olive oil. Pour a ladleful of batter into the pan and spread evenly. Cook for 2-3 minutes until the edges lift slightly. Flip and cook for another 2 minutes until golden.
- Serve & Enjoy: Serve warm with your favorite dips like hummus, avocado spread, or olive tapenade.
Notes
- Batter should be smooth and pourable; add a little water if too thick.
- Swap rosemary for thyme, oregano, or basil for a flavor variation.
- Cook longer for a crispier texture.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: : 1 flatbread
- Calories: 180 kcal
- Sugar: 1g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg