Ingredients
Scale
- 1 cup lentils
- 2 cups fresh spinach
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon olive oil
- 1/2 cup water
Instructions
- Rinse and cook lentils according to package instructions.
- In a blender, combine cooked lentils, spinach, cumin, salt, pepper, garlic powder, and olive oil; blend until smooth.
- Add water gradually until desired consistency is reached.
- Heat a non-stick skillet over medium heat.
- Spoon batter onto the skillet and spread into a flatbread shape.
- Cook for 3-4 minutes on each side until golden brown.
- Serve warm with your favorite dip or topping.
Notes
- Store leftover flatbread in an airtight container in the refrigerator for up to 3 days.
- These flatbreads can be frozen for up to a month.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 flatbread
- Calories: 150
- Sugar: 1g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg