Perfect for serving with dips, this alternative to traditional bread is gluten free and easy to make!
Serves 4
1 hr 30 mins
Ingredients
- 400g Farm Perfect Red Split Lentils
- 1.5L vegetable stock
- 2 tbs garlic and herb infused oil, plus extra for brushing
- Dips, to serve
Method
1
Bring the stock to the boil in a large pot over high heat. Add the lentils and 1½ teaspoons of sea salt flakes and stir. Turn off the heat and leave to soak for at least 1 hour.
2
Add the mixture to a blender and pulse until smooth. You might have to do this in batches. Test and season to taste with sea salt flakes and freshly cracked black pepper.
3
Brush a large (ours was 28cm) non-stick frypan with the oil and heat over medium heat. Add ½ cup of batter and spread to form a thin round, similar to a crepe. Cook for 3–4 minutes on each side, until lightly golden and cooked through. Remove from the pan, brush with more oil and keep warm. Repeat for the rest of the batter.
3
Serve immediately with your choice of dips, or roast vegetables and antipasti, if you like.
