A Syrian-inspired red lentil skillet bread, bursting with flavorful spices, herbs, and roasted red pepper. Gluten-free, grain-free, and vegan, this easy lentil skillet bread will wow your guests and make dinner memorable.
December’s Theme – Grab A Book & Cook: We’re repeating last December’s theme due to popular demand: It’s the end of the year and we’re taking a moment to reflect – The Recipe ReDux has been around for 54 months! To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 54 or 154. We can’t wait to see the books you’re cooking from these days. (Recipe ReDux)
Okay, if a recipe could “win” the Recipe ReDux, I think this would be the one! First, let’s back up! Last year for December we did the cookbook theme. That’s how I developed my family’s beloved favorite of my Indian Christmas Rice. That recipe was fantastic and all because I grabbed a random book from my massive collection and flipped to the specified page number. I had high hopes for this year as well; I grabbed a random cookbook and flipped to said page, 54.
The cookbook I grabbed first is called, Bean by Bean, written by Crescent Dragonwagon (hehehehe!). I bought this cookbook back in 2013 and I’ve looked through it numerous times.
It’s a cookbook all about beans with over 175 recipes for every type of bean, cuisine, and food type imaginable! If you love beans…well, this is the cookbook for you 😉 What I love most about it is the various cultural recipes and information. It’s not just a “hummus and sweet potato black bean salad” cookbook. It has some killer beany (and legumey) ideas!
On page 54, there was a fabulous super simple recipe for a Syrian-Style Red Lentil Soup. Surprise, surprise, I’d never cooked red lentils, only brown and green. But I’m all about color and Middle Eastern flavors so this sounded like it could be interesting. I wasn’t sure how I would redux it; it was so simple, really just red lentils, onion, garlic, and herbs, but I set out to the grocery, determined to find some inspiration. Now, you know soup isn’t my thing; only sometimes (i.e. recently). But I had my mind set on this soup and I love lentils, so I was thinking a creamy soup, with some roasted red peppers to flare it up.
When I got home from the store (this was last weekend), I threw some red lentils in a pot to cook. I’m used to every other type of lentil taking about 30 minutes to cook, well red lentils are DIFFERENT! They take about 10 minutes to totally cook and basically become a porridge. They already created a “creamy” soup texture without me even doing anything but boiling. So when I re-looked at the recipe, I saw this this was the case and the soup was already a “creamy soup. Major bummer. So my next idea to was make some falafel or veggie burgers depending on how everything formed in the food processor. When you add wet roasted red peppers, those creamy lentils, and other simple flavors, a falafel/burger dough does NOT form. WHAT WAS I GOING TO DO NOW!!!! I had this entire mixture and no idea. I almost left it as it was and use it as a hummus, but that was boring. So…
I started throwing in chickpea flour and arrowroot to try and make it more doughy, but it was just a no go for the texture I wanted. Since I threw so much chickpea flour in there, I decided, “Hey! Let’s get out my trusty dusty cast iron!” The oven was already prepped and so I knew what I had to do! My beloved cast iron came to the rescue! (Now you can tell why I love it so much!) So, I poured my sad mixture into the skillet, crossed my fingers, and put it in the oven to bake…
Syrian Red Lentil Skillet Bread
- 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.
So did I redux a random cookbook recipe? I think I can say mission accomplished! Soup > hummus > falafel > veggie burger > skillet bread! I think this recipe is the most reduxed you can get! The simple flavors of this lentil skillet bread are surly Syrian-style inspired, but the form? Not so much 😉 Maybe I should call it soup bread though! I’m thinking this would make a killer bready side with some soup!
So, Recipe ReDux winner? I humbly am accepting that title 😉 This Syrian Red Lentil Skillet Bread smells so good, even straight from the processor before you even bake it! It also gave me so many more ideas for red lentils! I think I have a new legume love! Red lentils would make a killer breakfast porridge too; totally protein packed!
So tell me:
+ Have you ever intended on making a certain recipe, but scrapping the idea completely (half-way through!) and making something totally crazy instead?
+ Do you like Middle Eastern food? Harissa, falafel, o the joys!!!
———————————————-Stay connected: Facebook: Strength and Sunshine Twitter: @RebeccaGF666 Instagram: rebeccagf666 Pinterest: RebeccaGF666 Bloglovin’: Strength and Sunshine Google+: Rebecca Pytell