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.
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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 |
| Fibre (g) | 5.35 |
| Salt (g) | 0.02 |
