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.
Rinse the lentils under running water and soak them overnight in water.
The next morning, rinse them again and drain them.
Place the lentils in a blender together with the water, tomato passata, salt, and pepper.
Blend until smooth and homogeneous.
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 it in an air fryer for crispiness without oil.
Blender
Baking tray
Oven (or air fryer)
Variations: add onions, peppers, olives, herbs, or oilseeds for more flavor and crispiness. The recipe is gluten-free, lactose-free, and egg-free.
Italia, Puglia
| Energy (kcal) | 174.18 |
| Carbohydrates (g) | 30.55 |
| of which Sugars (g) | 2.82 |
| Fat (g) | 0.61 |
| of which Saturates (g) | 0.11 |
| Protein (g) | 11.91 |
| Fiber (g) | 5.35 |
| Sale (g) | 0.02 |
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