Lentil Flatbread with Greek Yogurt
At a glance
A flourless, high-protein lentil flatbread made with Greek yogurt, eggs, cheese, and herbs, baked on parchment paper and served with a tuna and egg filling.
Ingredients
- 1 cup (200 g) dried lentils
- 1 egg
- 1/2 cup (120 g) thick Greek yogurt
- 3/4 cup (75 g) shredded mozzarella
- 1/4 cup (26 g) grated Parmesan
- 1 tbsp chopped dill
- 2 tbsp chia seeds
- 1 clove garlic
- 1/2 tsp baking powder
- Vegetable oil spray
- 2 hard-boiled eggs
- 1 can tuna, 4.6 oz (130 g), drained
- 3 tbsp finely chopped green onions
- 1/4 cup (50 g) cream cheese
- A few arugula leaves
Method
- 1
Cover dried lentils with cold water and let sit for 3-4 hours or overnight.
- 2
Rinse lentils well and drain.
- 3
Puree lentils with 1 egg using an immersion blender.
- 4
Add Greek yogurt, shredded mozzarella, grated Parmesan, chopped dill, chia seeds, garlic, and baking powder to the puree and mix well.
- 5
Let the batter sit for 10 minutes.
- 6
Spread the batter in a thin layer on parchment paper and shape into a circle.
- 7
Lightly spray the batter with vegetable oil.
- 8
Bake the flatbread directly on the parchment paper until cooked.
- 9
Stack the baked flatbreads on a plate, cover with a towel, and let sit for a few minutes.
- 10
Prepare the filling by mixing chopped hard-boiled eggs, drained tuna, chopped dill, green onions, cream cheese, and arugula leaves.
- 11
Serve the lentil flatbread with the prepared filling as tacos or wraps.
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Original video
Source video from Kochen Familie Cool. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=skcyYo_Wedg
Source details
Full credit remains with the original creator.
