I love that this bread is so nutrient dense. Both red lentils and quinoa are packed with minerals, vitamins, protein, fibre, carbohydrate, and very little fat. This makes it a perfect accompaniment to lighter vegetable-based meals like soups or salads.
Sort the lentils to remove any small stones or mystery grains before you start. Wash the lentils and quinoa together with two or three changes of water, until the water runs clear. Drain using a fine mesh strainer so you don't lose any quinoa in the sink. Soak the quinoa and lentils together for at least an hour—four hours or more is best. I usually start soaking before I go to work, and it's ready to go when I get home.
Use a food processor or a blender to grind the batter, but don't grind it too smoothly. If it's ground too smoothly, the finished texture will be dense and wet. The batter should have a coarse, grainy texture. A food processor will give you the best results. If you use a blender, pulse the mixture until it forms a coarse batter.
For lunch, we had warm slices of Coriander and Onion Flatbread with Black Olive Hummus, crisp leafy green lettuce, steamed green beans, and ripe tomato slices. It was delicious and kept us full and happy all afternoon.
makes 1 25-30 cm (10-12 in) flatbread
1/2 cup quinoa
1/2 cup red lentils
2 cups water, divided
1 Tablespoon coriander seed
1 clove garlic
1/4 cup onion slices
After soaking, preheat the oven to 205C (400F) and line a baking sheet with parchment paper, set aside.
Bake in the oven for 15 minutes. Remove from the oven and carefully peel the parchment paper off the crust. Flip the crust over, replace it onto the parchment paper on the baking sheet, and bake for another 10 minutes.
To your health and happiness,
Beans and Rice