Rosemary & garlic flatbread, made with lentils! It is naturally grain-free, vegan, and incredibly easy to make, too. Most importantly, it is 100% delicious!
What a relief that fall is finally here! At long last it is time for soups, crock-pot meals, all things apple and pumpkin, and baking of all kinds.
I’ve got a wonderful bread to share with all of you, one that is easy to whip up in no time, and perfect for autumnal eating of all kinds.
It’s my Rosemary & Garlic Lentil Flatbread.
This aromatic bread is tender and irresistible. It is perfect alongside soups and salads, layered It is also:
*A good source of protein
*High in fiber
Quick and simple bread is about the only kind I make these days, and this lentil bread fits the bill. The primary ingredients are ordinary brown lentils (soaked at least two hours, and then drained), flaxseed meal, oil (I used olive oil; use the variety you prefer), fresh rosemary, and garlic.
Water, salt, pepper and baking soda round out the list. Everything goes into a blender, except for half of the rosemary. Blend until smooth.
Scrape the batter into a 9-inch cast iron pan (lightly oiled or sprayed) and sprinkle with the remaining rosemary. I also like to sprinkle on a few large flakes of sea salt, but it is entirely optional.
If you do not have a cast iron skillet this size, a 9-inch round cake pan or 9-inch square pan will work, too.
Bake for 20 to 25 minutes until the bread is set and browned. Just like that, you have bread!
I ate two pieces of this bread for breakfast (garlic breath be darned!). It is so satisfying. It is only 66 calories per wedge, but each wedge has 4 grams of protein, 4.4 grams of fiber, and only 0.8 grams of sugar.
If you are not a fan of garlic and rosemary in the early hours of the day, leave both out (and the black pepper, too) so that you can enjoy the bread with dinner the night before and with jam in the morning.
Enjoy the weekend ahead, everybody! More fall baking (and some dinner recipes, too!) in the days to come.
- ¾ cup brown lentils
- 1-1/4 cups water, divided use
- 2 tablespoons olive oil, or neutral oil of choice
- 1-1/2 tablespoons flaxseed meal
- 2 cloves garlic
- ½ teaspoon fine sea salt
- ¼ teaspoon baking soda
- ¼ teaspoon freshly cracked black pepper
- 1 tablespoon chopped fresh rosemary leaves, divided use
- Rinse and drain the lentils to remove any residual sediment. Place the lentils in a small bowl and cover with 3/4 cup water. Soak for at least 2 hours or up to 24 hours, until the lentils are plumped up. Drain off any excess water.
- Preheat the oven to 375F. Lightly spray or grease a 9-inch cast iron skillet.
- In a blender or food processor, process the drained lentils, remaining 1/2 cup water, oil, flaxseed meal, garlic, salt, baking soda and black pepper until smooth, stopping several times to scrape down the sides of the container. Add half of the rosemary; pulse once or twice to blend.
- Spread the batter into the prepared skillet. Sprinkle with remaining rosemary.
- Bake in the preheated oven for 20 to 25 minutes until browned and completely set at the center (the edges will start to pull away from the sides of the pan)..
Variation: Plain Lentil Flatbread: Prepare as directed but omit the rosemary, garlic and black pepper.
Lentils: An equal amount of red, yellow or green lentils (whole or split) can be used in place of the brown lentils.