Red lentil and carrot flatbread is naturally grain-free and high in protein.
Red Lentil and Carrot Flatbread
Red Lentil and Carrot Flatbread
- 1 cup red lentils
- ¾ cup shredded carrots
- 1 cup water
- 2 tbsp olive oil
- ½ tsp cumin
- ¼ 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.
Adapted from http://www.sondibruner.com