Syrian Red Lentil Skillet Bread

• Vegan
• Gluten free

• Produce

  • 1/4 cup Cilantro, fresh
  • 1/2 tsp Coriander
  • 1 tsp Garlic
  • 1/4 cup Parsley, fresh
  • 1 cup Red lentils, dry
  • 1/4 cup Sweet onion

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1/4 tsp Allspice
  • 1/2 cup Arrowroot starch
  • 1/4 tsp Black pepper
  • 1 1/2 cup Chickpea flour
  • 1 cup Red peppers, roasted

• Nuts & Seeds

  • 1/2 tsp Cumin

Found on strengthandsunshine.com

Description

Ingredients

• 1 Cup Dry Red Lentils
• 1 Cup Roasted Red Peppers (about 3 peppers)
• ¼ Cup Diced Sweet Onion
• ¼ Cup Chopped Fresh Cilantro
• ¼ Cup Chopped Fresh Parsley
• 1½ Cup Chickpea Flour
• ½ Cup Arrowroot Starch
• 1 Tsp Minced Garlic
• 1 TB Lemon Juice
• ½ Tsp Coriander
• ½ Tsp Cumin
• ¼ Tsp Allspice
• ¼ Tsp Black Pepper

Directions

• Preheat the oven to 425°F.
• In a medium sauce pan, boil 2 cups of water, then add the lentils. Cook (covered) for about 10 minutes over low heat until the water is absorbed.
• In a large food processor, add the lentils, onion, peppers, herbs, lemon juice, and spices. Blend until smooth, and then add the chickpea flour and arrowroot.
• In a 10-12in cast iron skillet (mine is 10.25in), pour in the lentil mixture and smooth out evenly.
• Bake in the oven for 30-35 minutes. Allow to cool completely before slicing and serving.