Lentil Flatbreads with Spring Vegetables and Ricotta
These flatbreads, made from blended red lentils and psyllium husk, create a naturally gluten-free base packed with plant protein and gut-friendly fibr... Read more These flatbreads, made from blended red lentils and psyllium husk, create a naturally gluten-free base packed with plant protein and gut-friendly fibre. Topped with pesto, spring vegetables, toasted hazelnuts, and creamy ricotta, they make a simple yet impressive lunch — perfect for warmer weather. You can also bake the flatbreads on their own and add your favourite toppings! These flatbreads, made from blended red lentils and psyllium husk, create a naturally gluten-free base packed with plant protein and gut-friendly fibre. Topped with pesto, spring vegetables, toasted hazelnuts, and creamy ricotta, they make a simple yet impressive lunch - perfect for warmer weather. You can also bake the flatbreads on their own and add your favourite toppings!
Plantpoints
fibre
Plantpoints
fibre
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NUTRITION PER SERVING (Read more)
Notes
Prepare the lentils by soaking them in water the night before, or at least 3 hours beforehand. To do this, simply pour the lentils into a bowl, cover with water and soak.
These flatbreads (without toppings) can be frozen. After cooking, let them cool completely, place baking parchment between each bread, and store in an airtight bag for up to 3 months. Reheat them directly from frozen in a toaster, oven, or in a hot pan.
Plantpoints
fibre
Ingredients
Method
Gather and prepare your ingredients. Preheat the oven to 200°C/180°C fan.
Drain the soaked lentils and pour them into a food processor along with the psyllium husks, olive oil, water, salt, and garlic powder. Blitz until the ingredients have combined into a soft dough.
Transfer the dough onto a sheet of baking parchment and divide into equal pieces. Use your hands to flatten each piece, then cover with another sheet of baking parchment and roll the dough into oval flatbread shapes, about ½ cm thick. Remove the top sheets of baking parchment and transfer the flatbreads onto a baking tray (use multiple baking trays if you need to). Bake in the oven for 15 minutes. Flip and bake for another 5 minutes.
Remove the flatbreads from the oven and spread a layer of pesto over each. Arrange the asparagus, courgette ribbons, peas, artichoke, Romano pepper slices and hazelnuts over the top, and drizzle with olive oil. Return to the oven for 10 minutes. To serve, top each flatbread with capers, lemon zest, a few dollops of ricotta; and season with salt, pepper, and chilli flakes.
Notes
Prepare the lentils by soaking them in water the night before, or at least 3 hours beforehand. To do this, simply pour the lentils into a bowl, cover with water and soak.
These flatbreads (without toppings) can be frozen. After cooking, let them cool completely, place baking parchment between each bread, and store in an airtight bag for up to 3 months. Reheat them directly from frozen in a toaster, oven, or in a hot pan.
User comments (13)
Was delicious,followed directions, except for cooking veg in non stick pan and piling on top. Oil from the artichokes was enough to cook. Made flatbread little too thin, but still tasty.
Delicious flat bread we made for another meal, great recipe
Really delicious alternative to bread. I only made the lentil flatbreads as I had leftover chicken to top it with. I didn't need to add that much water as the lentils retain a lot of moisture, so I didn't end up with a dough, more like a paste, but it was fine once it was cooked
Loved it.
Im not a great cook but I really liked this recipe, it was easy enough to do. I had alot of left over topping but it went well with a salad for my tea.
This was wonderful! I was worried when the dough was sticky, but it turned out great!
Tasty but time consuming.
We both enjoyed these. I left out the asparagus because I didn’t have any and used roasted red peppers instead of the Romano peppers.
So easy to make. I made the flatbread to put in the freezer for lunches in the week.
Amazing! I did pan fry the veggies instead of putting them in the oven with the flatbread because I was worried the flatbread would go soggy. Also I made the recipe for just one person so didn’t follow the method which said to seperate the dough into 4 pieces. I only did one.
Cooked the flat breads to freeze - very tasty
Oh my goodness, these lentil flatbreads are totally delicious! I used a different topping but will also be trying out this one soon.
Simple and very tasty 😋
Really wonderful and naturally gluten free. Great mix of flavors and textures. Will absolutely make again and use the lentil flatbreads for other things!