Lentil Flatbread with Greek Yogurt
Recipe summary
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.
Source details
ChefScribe structured this recipe from the original YouTube source. The original recipe credit remains with the creator.
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
