This chickpea flatbread is one of my favourite recipes. I could eat a whole pan of it in less than 24 hours.
Scratch that. Full disclosure: I have eaten the entire thing in less than 24 hours.
But this flatbread? Well, it may be a new contender for being stuffed in my face the quickest.
It definitely has a similar flavour to the chickpea version, but with a pretty pinkish-orange hue and added cumin goodness. I swear, cumin just makes everything taste better.
Red lentils are a good source of fibre, protein, iron and folate, too, so this bread is a great choice if you want to keep your energy levels up and your blood sugar balanced.
And who wouldn’t want that?
(Looking for healthy dessert recipes, or tips for how to eat deliciously on a budget? Then check out my e-books here.)
Red Lentil and Carrot Flatbread
gluten-free, dairy-free, vegan, soy-free, egg-free, five ingredients or less
1 cup red lentils
3/4 cup shredded carrots
1 cup water
2 tbsp olive oil
1/2 tsp cumin
1/4 tsp salt, or more to taste
Preheat the oven to 350 degrees F. Line a 9-inch round or square pan with parchment paper, or grease the pan really well.
In a high-speed blender or spice grinder, pulverize the red lentils until they become a fine meal.
Put the lentil flour into a medium-sized bowl and add the salt, cumin, water and olive oil. Whisk until everything is mixed well, then fold in the shredded carrots.
Pour the batter into the pan spread evenly. Bake for 22-25 minutes, until the top is firm to the touch and slightly cracked.
this looks delicious…
I just tried this recipe, and it is fantastic! Thank you for sharing!! I’ve been wanting to try making some lentil breads, and this one is great. I had it with coriander chutney, which really made all the flavors pop!
Awesome! I need to experiment some more with lentil breads. I think green lentils would work really well, too.
I love flatbreads! The color on this one is really nice.
I am not very imaginative this morning but really would love to try this recipe, but not sure what I would eat it with??? Any suggestions?
Spread dips like hummus, pesto or tapenade on it, pile it with roasted red peppers or other veggies, use it as a pizza crust, dip it in a curry or stew. It’s also great just on its own.
I’m so excited to try this! I just went through a huge chunk of your blog and I am so thrilled that I found it. We eat plant strong and I’ve been looking for new ideas.
I know this is probably a backwards question considering that this a gluten free blog, but I would like to use whole wheat flour for your baked recipes. Do you know if I could substitute whole wheat for the gluten free without too much trouble? For instance, if the total amount of all gluten free flour equals 3 cups, can I just use 3 cups of wheat? Any thoughts would be greatly appreciated!
Hey Sarah! You will love this bread, I promise, and you won’t miss the gluten. Generally, gluten-free flours absorb more liquid than glutenous ones, so if you’re subbing, you might want to reduce the amount of liquid, or increase the amount of wheat flour. There is a handy conversion chart here that might be helpful for you: http://www.gygi.com/ohg-chart-gluten-free-conversion-chart.html
Thank you so much! That’s very helpful! It’s not that I would miss gluten, it’s just that I want to make it today and don’t want to go to the store.