Imported from the web

Lentil Focaccia

Name: Lentil Focaccia
Prep time: 125 min
Cook time: 20 min
Total time: 145 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 100 g red lentils (to soak for 2 hours); 200 ml water (150 ml for soaking and another 50 ml to add while blending); peppers (quantity not specified); tomatoes (quantity not specified); mozzarella (quantity not specified); tomato passata (quantity not specified); parchment paper (to line the baking pan)

Recipe by dietista.paolastavolone @DietistaPaolaStavolone · Facebook

Imported by Miguel on SeeMeCook

Gluten-free focaccia made with blended red lentils, peppers, tomatoes, mozzarella, and tomato passata. The video describes it as high in fiber and easy to digest.

2 servings145 minItalian

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

100 g red lentils (to soak for 2 hours)
200 ml water (150 ml for soaking and another 50 ml to add while blending)
peppers (quantity not specified)
tomatoes (quantity not specified)
mozzarella (quantity not specified)
tomato passata (quantity not specified)
parchment paper (to line the baking pan)

Steps

1
Soak the red lentils for 2 hours in 150 ml of water.
2
Blend the soaked lentils, adding another 50 ml of water.
3
Line a baking pan with parchment paper and pour the lentil batter into the pan.
4
Add the peppers, tomatoes, mozzarella, and tomato passata.
5
Bake in the oven at 180 °C for 20 minutes.

Notes

The video does not specify the quantities of peppers, tomatoes, mozzarella, or tomato passata, nor the size of the baking pan or the number of servings.