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.