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
Syrian Red Lentil Skillet Bread
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.
- Category: Bread, Side Dish, Baking
- Cuisine: Middle Eastern
Ingredients
- 1 Cup Dry Red Lentils
- 1 Cup Roasted Red Peppers (about 3 peppers)
- 1/4 Cup Diced Sweet Onion
- 1/4 Cup Chopped Fresh Cilantro
- 1/4 Cup Chopped Fresh Parsley
- 1 1/2 Cup Chickpea Flour
- 1/2 Cup Arrowroot Starch
- 1 Tsp Minced Garlic
- 1 TB Lemon Juice
- 1/2 Tsp Coriander
- 1/2 Tsp Cumin
- 1/4 Tsp Allspice
- 1/4 Tsp Black Pepper
Instructions
- 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.
Notes
Slightly inspired by the Syrian-Style Red Lentil Soup (pg.54) of Bean by Bean.
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!!!
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Cricket Plunkett says
December 7, 2016 at 9:26 amThis looks so comforting and hearty, perfect for these winter months!
Rebecca @ Strength and Sunshine says
December 7, 2016 at 10:05 amTotally!
Erin says
August 22, 2016 at 7:41 pmThis looks delicious! Thank you for sharing it! It also seems like it would be low-carb for my diabetic husband who misses bread so much. 🙂 Or I’ll just eat it all by myself. :p
Rebecca @ Strength and Sunshine says
August 22, 2016 at 7:55 pmBeans and legumes are not very low-carb :/
Erin says
August 22, 2016 at 8:02 pmWell, that’s true… I forgot myself in the tasty prospects. 😀
kimmythevegan says
January 6, 2016 at 6:18 pmThis gluten-free skillet bread sounds completely delicious! What a way to save the lentils!!
I’m pinning =)
Rebecca @ Strength and Sunshine says
January 6, 2016 at 6:26 pmThank you dear!
Easy Peasy Life Matters says
January 6, 2016 at 5:02 pmThis bread looks beautiful! The flavor sounds amazing too! 🙂
Rebecca @ Strength and Sunshine says
January 6, 2016 at 5:15 pmO thank you so much!!
Honest Mum says
January 6, 2016 at 9:04 amLove this and the fact it is vegan too as I’m doing veganuary.
Rebecca @ Strength and Sunshine says
January 6, 2016 at 11:44 amFantastic! I hope you try it out!
Stephanie says
January 5, 2016 at 10:04 pmThis looks delicious! Thanks so much for sharing it!
Rebecca @ Strength and Sunshine says
January 6, 2016 at 12:13 amThanks!
Corina says
January 5, 2016 at 5:51 amFantastic! And it could so nearly have been a complete disaster!
Rebecca @ Strength and Sunshine says
January 5, 2016 at 6:14 amNear disasters can be the greatest things 😉
Sandy Sandmeyer says
January 4, 2016 at 8:54 pmThis is definitely a very interesting recipe.
Rebecca @ Strength and Sunshine says
January 5, 2016 at 6:09 amHa, well thank you!
Nikki Frank-Hamilton says
January 2, 2016 at 6:49 pmRebecca, this is so a winner in my book! You have my vote! My daughter is a vegetarian and I am gluten free and this looks delish! I haven’t ever used red lentils before, but I am eager to try this recipe. And I agree, it would be a great accompaniment to a bowl of soup! Thanks, pinned!
Rebecca @ Strength and Sunshine says
January 2, 2016 at 6:57 pmThank you!
You will fall in love with red lentils! They are just so quick and easy to cook up! Brown and green are great, but red lentils are just something special!
Marla says
January 1, 2016 at 12:44 pmHi Rebecca,
What a unique delicious and healthy recipe!
Rebecca @ Strength and Sunshine says
January 1, 2016 at 12:54 pmThank you!
Val - Corn, Beans, Pigs and Kids says
January 1, 2016 at 11:51 amYou always have such neat recipes. This bread looks so colorful and spicy!
Rebecca @ Strength and Sunshine says
January 1, 2016 at 11:59 amFlavorful but not spicy! Thanks Val!
Kerry says
January 1, 2016 at 7:49 amThis looks so interesting! I love red lentils so I’ll have to give this a try. Pinning it to my recipes folder.
Rebecca @ Strength and Sunshine says
January 1, 2016 at 8:08 amThey rock! I’m excited to keep using them!
Clotilde/Craftybegonia says
December 31, 2015 at 11:15 pmSuch an interesting and flavorful recipe! We are adventuresome and might try it. Thanks for sharing!
Rebecca @ Strength and Sunshine says
January 1, 2016 at 12:35 amI hope you do! The flavor isn’t what’s out there, just the form 😉
Wendy @ Wholistic Woman says
December 29, 2015 at 9:00 amI love Middle Eastern food, and I LOVE the idea of cooking a random recipe out of one of my many cookbooks. Your creativity is amazing, I never would have thought of making bread out of soup!
Rebecca @ Strength and Sunshine says
December 29, 2015 at 9:03 amThe wonders that can come out of randomness and failed attempts!
Thanks Wendy!
grace says
December 28, 2015 at 8:11 amthis is so unique! i’ve never used lentils in this way but i’m sure that the resulting bread is flavorful and hearty and delicious!
Rebecca @ Strength and Sunshine says
December 28, 2015 at 8:14 amOf course it is!
Deborah @ Confessions of a Mother Runner says
December 28, 2015 at 7:55 amooh this looks great I love lentils and I love to pull out a real cookbook sometimes.
Rebecca @ Strength and Sunshine says
December 28, 2015 at 8:01 amI love just scanning through cookbooks when I’m bored!
Renee @ Bendiful Blog says
December 28, 2015 at 6:08 amLentils in bread sounds delicious, I never would have through of that!
Rebecca @ Strength and Sunshine says
December 28, 2015 at 7:59 amLentils never let you down!
Farrah says
December 27, 2015 at 12:42 pmI never would’ve thought to put lentils into bread! :O This sounds awesome!
Rebecca @ Strength and Sunshine says
December 27, 2015 at 1:24 pmGotta bean it up!!!
Audrey @ Unconventional Baker says
December 27, 2015 at 12:52 amOh, middle eastern food… all that comes to mind is AMAZING. My husband adores the savory things, I adore the sweets (naturally 😉 ). I’m really loving this skillet. I think I’m going to give it a try. Sounds delicious and not overly complicated. <3
Rebecca @ Strength and Sunshine says
December 27, 2015 at 3:55 amIt’s such an outstanding cuisine! Never too complicated if it was supposed to be a soup 😉 hahaha!
Ally @OmNomAlly says
December 26, 2015 at 7:51 pmI adore Bean to Bean, I’ve cooked from it countless times, and everything always turns out fantastically 🙂
The red lentil soup however is one recipe I hadn’t tried yet – so it looks like it’s time to heat up my cast iron skillet for this bread AND then to flip my book open to try that recipe too at some stage!
Rebecca @ Strength and Sunshine says
December 26, 2015 at 8:16 pmAh! A Bean fan! It is a fantastic book! Totally make some bread and the soup 😉
Joanie @ Zagleft says
December 26, 2015 at 12:21 pmWhat an interesting way to use lentils, which I happen to love! Pinning to try!
Rebecca @ Strength and Sunshine says
December 26, 2015 at 12:28 pmThanks Joanie!
Annmarie says
December 26, 2015 at 8:03 amPinned for later! My mom would love this! 🙂
Rebecca @ Strength and Sunshine says
December 26, 2015 at 8:07 amAwesome!! Thanks sweetie!
Diana Johnson @ Eating Richly Even When You're Broke says
December 23, 2015 at 5:08 pmWow what a creative re-imagining of a recipe. Looks really wonderful. I would not have thought to use lentils to make bread.
Rebecca @ Strength and Sunshine says
December 23, 2015 at 6:18 pmThank you Diana!
Haelsa says
December 23, 2015 at 4:39 pmWow, this looks good!
But…. There is no Arrowroot Starch where I live (in the Middle East). Can I use something else? I really want to try this.
Rebecca @ Strength and Sunshine says
December 23, 2015 at 4:48 pmI bet; try some tapioca.
Haelsa says
December 24, 2015 at 3:09 amThanks, I’ll try that 🙂
Michele @ paleorunningmomma says
December 23, 2015 at 4:16 pmReally love the idea of a skillet bread but haven’t yet tried it! And yes, I’ve shifted gears halfway through a recipe and sometimes it’s the best thing ever, other times not at all!
Rebecca @ Strength and Sunshine says
December 23, 2015 at 4:37 pmIt tends to happen a lot, so I’ve learned to embrace the “shift” 😉
Nadia's Healthy Kitchen says
December 23, 2015 at 3:46 pmI love red lentil soup!! It’s one of the only soups I ate while growing up and it’s very popular in the Middle East. I love how you turned it around and made it something entirely different! Looks and sounds delicious 😀 definitely need to give this a try! I cut out gluten from my diet a few weeks ago so I need this kind of recipe in my life 😀
Rebecca @ Strength and Sunshine says
December 23, 2015 at 4:35 pmTurning one of the best soups into bread just so we can eat it even more!! Thanks dear xoxo
Miss Polkadot says
December 23, 2015 at 12:01 pmRed lentils, Middle Eastern flavours and roasted peppers? Yes, please. You turned a cooking disaster into a very intriguing dish.
That book sounds like a winner, too. I don’t think I’ll ever tire of legumes. A can of chickpeas in a day? It happens.
Rebecca @ Strength and Sunshine says
December 23, 2015 at 1:13 pmBeans for life girl! Beans for life!
Sarah says
December 23, 2015 at 11:45 amThis looks like such a unique recipe! I’ve never even tried skillet bread before, so I’m very intrigued. Need to make this soon!
Rebecca @ Strength and Sunshine says
December 23, 2015 at 1:12 pmI can tell you right now, you will love it!!
Amanda @ The Fundamental Home says
December 23, 2015 at 7:45 amThis recipe is right on time! I have been trying to find ways to add more beans in our diet, and lentils are on the experiment list. There have definitely been a few mistakes, re-dos, and throw aways when we have experimented in the past, but what’s life without a little adventure? Thank you for sharing your’s!
Rebecca @ Strength and Sunshine says
December 23, 2015 at 7:49 amHaha, that’s exactly right!! The more adventure, twists, and turns, the more fun!
Jessica says
December 23, 2015 at 7:14 amOhhh this looks so delicious!
Rebecca @ Strength and Sunshine says
December 23, 2015 at 7:48 amThanks Jessica!
Evi @ greenevi says
December 23, 2015 at 3:13 amJust heard of this challenge at Sprouted Fig, it sounds so much fun!
This skillet bread looks fantastic, I would love to have it for breakfast with guacamole 🙂
Happy holidays, Rebecca!
Rebecca @ Strength and Sunshine says
December 23, 2015 at 7:48 amO now that would be awesome! Middle Eastern + Mexican fusion 😉
EA-The Spicy RD says
December 23, 2015 at 1:41 amThese are seriously my kind of spices, and I love the creativity behind this dish! You’ve convinced me I NEED this Syrian Red Lentil Skillet Bread in my life 🙂
Rebecca @ Strength and Sunshine says
December 23, 2015 at 7:47 amHaha, thanks dear! You will love it!
Jessica @ Nutritioulicious says
December 22, 2015 at 8:32 pmLove the story behind this recipe! And it looks great – perfect for 2016’s year of the pulses! I also recently made red lentils for the first time and was surprised that they cooked so quickly. I ended up with more of a spread than solid lentils!
Rebecca @ Strength and Sunshine says
December 23, 2015 at 1:36 amRight! They’re so creamy and totally make for a blended creamy soup or puree! Nothing whole!
Mandy says
December 22, 2015 at 6:48 pmRebecca!!!! Not only do we have this cookbook, but the Syrian Red Lentil Soup is a FAVORITE recipe of ours!!! No joke, we make it a couple of times a month! My hubby is going to flip when he sees this!!
Rebecca @ Strength and Sunshine says
December 22, 2015 at 7:30 pmOMG!!!! NO WAY!!! Hahahaha! That i incredible!!! You guys have to make this then! I say you serve the soup version and bread version together!
Kathy Hester says
December 22, 2015 at 3:51 pmThat looks delicious, easy and nutritious – it’s a winner!
Rebecca @ Strength and Sunshine says
December 22, 2015 at 4:20 pmYes it is! Thank you Kathy!
Kari says
December 22, 2015 at 12:15 pmThis sounds so flavorful! Yum!
Rebecca @ Strength and Sunshine says
December 22, 2015 at 1:08 pmThank you Kari!
Dietitian Jess says
December 22, 2015 at 12:13 pmPerfect timing for the year of the pulses- can’t wait! Way to really redux 🙂
Rebecca @ Strength and Sunshine says
December 22, 2015 at 1:08 pmThank you!
Leah M @ love me, feed me says
December 22, 2015 at 11:53 amThis is amazing!! Seriously sounds so so sooooo gooooood! I love the story behind it too. I’ve scrapped several recipe ideas halfway through and just ended up with something totally different.
Rebecca @ Strength and Sunshine says
December 22, 2015 at 1:07 pmThank you!
That’s what makes cooking such a fun adventure! You may veer off the path and end up with something more spectacular!
Natalie | Feasting on Fruit says
December 22, 2015 at 11:39 amYou made bread out of beans!?! My mind is blown!!!!!!! And you made it all in THE PAN so double mind blown here! I love the story too, makes it even more amazing that it was total accident haha! But you know what this would be great wth? Soup 😉
Rebecca @ Strength and Sunshine says
December 22, 2015 at 1:05 pmBeany bread 😉 I think Banza should come out with a specialty line of bean breads…I should tell them!
THE PAN! I think I should rename my blog, ” Strength and Sunshine…and THE PAN!”
Another reason why I think my mind is changing about soup this year 😉 You need to post a soup recipe!!!
dixya | food, pleasure, and health says
December 22, 2015 at 11:06 ami love lentils and never thought of turning them into skillet bread. i love the festive addition of peppers and herbs. pinning it
Rebecca @ Strength and Sunshine says
December 22, 2015 at 1:03 pmThank you! I’m so glad I added the roasted peppers!
The Vegan 8 says
December 22, 2015 at 10:53 amWhat an amazing recipe, love that you added lentils and all these amazing spices. So creative!
Rebecca @ Strength and Sunshine says
December 22, 2015 at 1:01 pmSimple but loaded with so much flavor (and aroma!)
Sonali- The Foodie Physician says
December 22, 2015 at 9:46 amOMG- this looks phenomenal!! You’re definitely “winning” with this one 😉
Rebecca @ Strength and Sunshine says
December 22, 2015 at 1:00 pmHahaha! Thank you Sonali <3
Natalie @ A Fit Philosophy says
December 22, 2015 at 9:46 amThis looks amazing! What a fantastic idea 😉
Rebecca @ Strength and Sunshine says
December 22, 2015 at 1:00 pmThank you!
Linda @ Veganosity says
December 22, 2015 at 9:44 amDon’t you love it when awesome recipes develop from accidents? This looks and sounds amazing. And I love the name. The cracked top looks like the dessert and then a nice moist bread within. 🙂
Rebecca @ Strength and Sunshine says
December 22, 2015 at 1:00 pmI do! Some of the best recipes we create come out of “failures” 😉
Haha! The top is my favorite part 😉
Harriet Emily says
December 22, 2015 at 9:29 amThis bread looks beautiful and so moist Rebecca! I love how healthy and easy it is to make! Deeeeelicious!
Rebecca @ Strength and Sunshine says
December 22, 2015 at 12:59 pmIt’s super moist!!
Thanks Harriet xoxo
Christie says
December 22, 2015 at 9:12 amWhat a brilliant recipe. I have a huge amount of lentils in my pantry and am stuck with something different to make with them. I have to try this bread with a bowl of chili.
Rebecca @ Strength and Sunshine says
December 22, 2015 at 9:13 amThis bread will be the perfect new use for them!!
Elizabeth Shaw says
December 22, 2015 at 8:50 amSuch a creative recipe, I love it! Good thing 2016 is the International Year of the Pulses!
Rebecca @ Strength and Sunshine says
December 22, 2015 at 8:53 amWell now that is fantastic! Haha!
Vicky @ Avocdo Pesto says
December 22, 2015 at 8:41 amHaha loved reading the transformation from one recipe to the next! I love love love red lentils for everything but have never made a skillet bread with them — definitely trying this next!!!
Rebecca @ Strength and Sunshine says
December 22, 2015 at 8:52 amHaha! I think red lentils are my new obsession!! So much easier than the other types!!
Nicole says
December 22, 2015 at 8:06 amOh, I’ve definitely had to come up w/ something different in the middle of a recipe. Mainly b/c I think I have an ingredient that I don’t!
I really need to get that Bean book. I’ve been trying to incorporate legumes more and that cookbook would probably be a good start.
Lastly, I love making bread in a skillet. I don’t know why exactly but I do! This looks like a good bread to go with soup!
Rebecca @ Strength and Sunshine says
December 22, 2015 at 8:16 amO, hahaha! That has happened before as well 😉
You’ll love the book!! There are really some amazing recipes in there!
Everything is just BETTER in the skillet 😉
lindsay says
December 22, 2015 at 7:53 amchickpea flour and lentils and red peppers, roasted? um, be still my heart. THIS IS MY KIND OF BREAD! with hummus? haha maybe?
Rebecca @ Strength and Sunshine says
December 22, 2015 at 8:15 amThat would make the ultimate beany filled snack 😉