A flatbread made from peeled red lentils, prepared without eggs or flour, flavored with tomato puree. Gluten-free, lactose-free, suitable for vegetarian and vegan diets. It can be served as an appetizer, snack, or light dish.
Rinse the lentils under running water and soak them overnight in water.
The next morning rinse them again and drain.
Place the lentils in the blender along with water, tomato puree, salt, and pepper.
Blend until you achieve a smooth and homogeneous consistency.
Pour the mixture onto a prepared baking tray and spread it evenly.
Bake at 180°C for about 20 minutes, until the surface is golden and crispy. Alternatively, cook in an air fryer to achieve crispness without oil.
Blender
Baking tray
Oven (or air fryer)
Variations: add onions, peppers, olives, herbs, or seeds for more flavor and crunch. The recipe is gluten-free, lactose-free, and egg-free.
Italy, Puglia
| Energy (kcal) | 127.19 |
| Carbohydrates (g) | 20.44 |
| of which Sugars (g) | 4.31 |
| Fat (g) | 0.91 |
| of which Saturates (g) | 0.13 |
| Protein (g) | 8.09 |
| Fiber (g) | 5 |
