A flatbread made with hulled red lentils, prepared without eggs or flour, flavored with tomato passata. Gluten-free recipe, lactose-free, suitable for vegetarian and vegan diets. It works well as an appetizer, snack, or light meal.
Step 1 of 6: Rinse the lentils under running water and soak them overnight in water.
Step 2 of 6: The next morning, rinse them again and drain them.
Step 3 of 6: Place the lentils in a blender together with the water, tomato passata, salt, and pepper.
Step 4 of 6: Blend until smooth and homogeneous.
Step 5 of 6: Pour the mixture onto a prepared baking tray and spread it evenly.
Step 6 of 6: Bake at 180°C for about 20 minutes, until the surface is golden and crispy. Alternatively, cook it in an air fryer for crispiness without oil.
Recipe by
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Contains nickel
| Average values | Per serving100 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 799 kJ191 kcal | 799 kJ191 kcal |
| Fat | 1.35 g | 1.35 g |
| of which saturated fatty acids | 0.17 g | 0.17 g |
| Carbohydrates | 29.75 g | 29.75 g |
| of which sugars | 2.95 g | 2.95 g |
| Fibre | 7.35 g | 7.35 g |
| Protein | 13.1 g | 13.1 g |
| Salt | 0.21 g | 0.21 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detected
