Lentil Flatbread

This is inspired by my elegant amie, Jacqueline Couti, whose keen eyes keep me striving for delightful food that fills the belly and warms the soul.

This recipe is so simple and provides great protein, fiber, antioxidants and phytochemicals. Phytochemicals help protect against chronic disease like type two diabetes and heart disease. Lentils are the edible seed from the legume family. One cup provides 90% of the RDI of folate, 37% of the RDI for iron, and 17% of the RDI for zinc.

You’ll use one cup rinsed lentils (puy, red, green) and 1 1/2 cups water. Allow to set 1-3 hours. Whirr in your blender until the mixture becomes a batter. These can be cooked in a skillet like a pancake or baked in an oven (325F until golden (10-12 minutes) on parchment or a greased cookie sheet.

Be sure to season your flatbread. For red lentils I liked warm spices like cardamom, cumin, chili powders, smoked paprika. Green lentils were very nice with flaked kosher salt, Sesame sea, poppyseed, onion flake or powder, garlic minced or powder and ground pepper.