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
Scale
- 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.