Lentil Spinach Flatbread
A nutritious flatbread made with lentils and spinach, perfect for dipping or as a base for your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Bread
- Method: Cooking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 cup dried lentils
- 2 cups spinach, chopped
- 1 teaspoon salt
- 1 teaspoon cumin powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 cup water
- 1/2 teaspoon baking powder
- 1/4 cup flour (optional, for dusting)
Instructions
- Rinse the lentils under cold water until the water runs clear.
- Cook the lentils in a pot with 1 cup of water; bring to a boil and simmer until tender, about 15-20 minutes.
- Prepare the spinach mixture by mixing the cooked lentils with chopped spinach, salt, cumin, paprika, garlic powder, and olive oil.
- Blend the mixture until smooth and creamy.
- Add baking powder to the mixture and blend briefly to combine.
- Heat a non-stick skillet over medium heat.
- Pour a ladle of the mixture into the skillet and cook for 2-3 minutes on each side until golden brown.
- Repeat cooking the remaining mixture until all flatbreads are done.
- Serve warm with yogurt or hummus for dipping.
Notes
These flatbreads can be stored in an airtight container for up to 3 days or frozen for a month. Reheat in a skillet for best results.
Nutrition
- Serving Size: 1 flatbread
- Calories: 175
- Sugar: 1g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Find it online: https://recypez.com/lentil-spinach-flatbread-recipe/