Lentil flatbread with figs and goat cheese topping recipe
I’ve been trying to cut conventional carbohydrates from my evening meals. So no pasta, rice, potatoes or normal bread for me at dinner. I’m doing this because I want to eat healthier and because I’m a bit addicted to pasta, rice, potatoes and bread. This change means that I have to be pretty inventive nowadays to compose a dinner. If you leave out meat and fish (as I have been a vegetarian for 18 years now) and now also leave out the regular pasta part, not much is left.
Interestingly enough it made cooking more attractive for me. In the beginning it was really complicated to decide what to have for dinner, but it’s really growing on me and both Eduard and I are enjoying all the experiments. I’ll try to share some of the successful experiments on the blog.
Today I had such a successful experiment. I made a lentil flatbread and topped it off with goat cheese, figs (from our garden), kohlrabi, tomatoes and some thyme confiture. It was super easy to make and very tasty. If you want to try it out, you can follow my instructions or you can make your own variety based on the things that are in season in your area or based on the things that you have in your fridge. You can find below what I did.
– 1 cup orange lentils
– 1 spoon of flax seeds
– 1 cup water
– 1 teaspoon savory
– 1 teaspoon paprika powder
– pinch of salt
– 1 spoon of oil (sunflower or coconut oil)
– 12 figs
– 8 cherry tomatoes
– one package goat cheese
– 1/2 kohrabi
– 4 teaspoons thyme confiture
– a few green leaves to decorate
To do list:
Place a cup of orange dry lentils and a big spoon of flax seeds in the blender – or any other machine that can do this – and shred them until it looks like flour. Add a little bit of salt, a teaspoon of paprika powder and a teaspoon of savory. Mix everything again and added another cup of water and the oil to the mix. Spoon everything out of the blender into an oiled baking tray and place it in the oven for about 30 minutes on 200 C. When it’s ready, take it out. It’s optional to cut it now in smaller pieces. Place the goat cheese and figs on top and put it back in the oven for 5 more minutes till the cheese melts a bit. Now take it out, place the cold ingredients on top, including the thyme confiture and serve it.