A delicious Lentil and Tomato Flatbread, without eggs and flour, perfect as an appetizer or main dish for a light lunch. Suitable for vegetarian, vegan, and gluten-free diets.
Start by preparing the lentils: rinse them under running water and soak them in water overnight to soften.
The next day, wash them again and drain.
Put the lentils in the blender along with the water, tomato puree, salt, and pepper.
Blend everything until you get a smooth and homogeneous consistency.
Pour the mixture onto the prepared baking tray and spread it evenly.
Bake the flatbread at 180 degrees Celsius for about 20 minutes or until the surface is golden and crispy.
Using an air fryer, it is possible to achieve a crispy texture without adding oil.
Blender
Baking tray
Air fryer
Store in the refrigerator in an airtight container for up to 2 days
This recipe is gluten-free and lactose-free. It can be customized with ingredients such as onions, peppers, olives, or aromatic herbs to add flavor and color. It can be enriched with oilseeds for a crunchy touch.
Italia, Puglia
| Energy (kcal) | 4.39 |
| Carbohydrates (g) | 0.68 |
| of which Sugars (g) | 0.04 |
| Fat (g) | 0.03 |
| Protein (g) | 0.31 |
| Fiber (g) | 0.17 |
