A delicious Tomato Lentil 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 them.
The next day, rinse them again and drain.
Place the lentils in a blender along with the water, tomato puree, salt, and pepper.
Blend everything until you achieve a smooth and homogeneous consistency.
Pour the mixture onto the prepared baking tray and spread it evenly.
Bake the flatbread at 180 degrees for about 20 minutes or until the surface is golden and crispy.
Using an air fryer, you can achieve a crispy texture without adding oil.
Blender
Baking tray
Air fryer
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 like onions, peppers, olives, or herbs to add flavor and color. It can be enriched with seeds 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 |
