I don't know! It seemed like it could be good. So I tried it! I bought a package of lentils from the store and decided to try it out. First, soak the lentils - ok! I rinsed them and tossed them in a canning jar - it's what I had on the counter, filled it with water and didn't think about it again... until I walked by on my way to bed and realized the jar was clearly not big enough because the lentils want to suck that water in and expand. No kidding - somehow that didn't cross my mind. I was tired... come on... give some grace people!
The next day I was ready to go! Used my chopper and mixed up that batter... um.... dough? I don't know what to call it... slop? I mean... bean mix? Whatever. It smelled.... not great. Once the garlic was added all I smelled was garlic. I spread it on the pan and baked it up. Andy thought it all smelled really good - Um... Sure... OK. We tried a piece when it came out of the oven - it was... weird. He liked it and has continued to munch the rest of it. Andy thought it would be good with hummus - I don't care for hummus... so... hard pass on the lentil flatbread.
After this raving review - don't you just want to make a batch? Here's the recipe so you can decide on your own.
Lentil Flatbread
1 cup red lentils, soaked overnight
1/2 cup water
1 garlic clove (I used 2)
1 tsp salt
1/2 tsp baking powder
Olive oil
Instructions
Place your lentils in a lidded jar or bowl & cover with water. Soak overnight, or at least 6 hours.
Drain & rinse your lentils.
Preheat oven to 425°F. Line a cookie sheet with parchment paper, set aside.
Place soaked lentils & 1/2 cup water in a food processor or blender.
Blend until smooth.
Add garlic, salt, and baking powder. Blend well.
Drizzle your parchment lined cookie sheet with olive oil.
Pour your flatbread batter onto your parchment paper & spread with the back of a spatula into desired shape, about 1/4-1/2" thick. Drizzle lightly with olive oil.
Bake for 20-25 minutes, or until firm and edges are beginning to turn golden.
Top with desired toppings* and eat as is, or place under a broiler for a few minutes for warm/melted toppings.
Place your lentils in a lidded jar or bowl & cover with water. Soak overnight, or at least 6 hours.
Drain & rinse your lentils.
Preheat oven to 425°F. Line a cookie sheet with parchment paper, set aside.
Place soaked lentils & 1/2 cup water in a food processor or blender.
Blend until smooth.
Add garlic, salt, and baking powder. Blend well.
Drizzle your parchment lined cookie sheet with olive oil.
Pour your flatbread batter onto your parchment paper & spread with the back of a spatula into desired shape, about 1/4-1/2" thick. Drizzle lightly with olive oil.
Bake for 20-25 minutes, or until firm and edges are beginning to turn golden.
Top with desired toppings* and eat as is, or place under a broiler for a few minutes for warm/melted toppings.
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