I’m the type of person that thrives on routine.
My day typically ensues with some tiny person tugging on my arm and asking me for an apple or toast.
Depending on how tired I am, I might grumble for her to let mommy sleep, or I might adeptly realize that my day has begun.
So, I get up, use the restroom, brush my teeth, drink water, and dizzily make my way to the kitchen, where I proceed to grant her request.
Once I am up, showered, and ready, I make both girls breakfast, consisting of pancakes, waffles, smoothies, hot oatmeal, or eggs and toast (I have a nice little rotation going on with these meals, which keeps things interesting for them).
Depending on whether or not it’s a school day, we end up either going to the gym or running errands until around noon, when we all reconvene back at the house for lunch.
Lately, my typical huge lunch salad has taken a back seat to this delicious, high protein ‘bread’.
As a kid/young adult, I used to love all things bread. Having sandwiches for lunch, whether it be from a local fast food place or my own home, was the penultimate mid-day meal. For one of my favorite homemade sandwiches, I would lightly toast two pieces of bread, while heating up some turkey lunch meat in a skillet. I would then layer the turkey with some swiss cheese and mayo onto the bread and fry the sandwich in the pan until the cheese melted.
Though I wouldn’t turn my nose up at that sandwich today, my palate has definitely matured and moved onto more allergy-appropriate meals.
I first made this flatbread as an accompaniment to soup, but I’m finding it pairs well with quite a few recipes, including pesto and nut or seed butter.
One of my favorite simple ways to enjoy it is just with a slather of coconut oil and a sprinkle os sea salt.
I love how filling it is! The bread literally tides me over for hours, and I also enjoy that I can make a batch and it keeps for a few days after, eliminating the need to make it daily. I just pop it into the toaster to reheat it.
- ⅔ c. red lentils, soaked in ¾ cup water for 1-2 hours (they should plump up fairly quick)
- ½ c. water
- ½ t. sea salt
- 2 T. oil (coconut and olive work great)
- OPTIONAL: I like to use a variety of spices in here, including curry, cumin, garlic powder, and turmeric. Not too much of any, as I like the flavor of the bread to shine through.
- Be sure to follow the above steps for soaking the lentils.
- Preheat the oven to 375 degrees.
- Rinse and drain the lentils.
- Process the lentils with the ½ cup water, salt, and any spices you like for at least 60-90 seconds (the resulting batter should be smooth).
- Prepare an 8- or 9-inch cake pan for the batter by spraying the pan with a light layer of oil.
- Place a fitted sheet of parchment paper into the pan.
- Pour the two tablespoons of oil atop the parchment paper.
- Pour the batter into the prepared pan.
- Bake the bread for 20-25 minutes, until firm to the touch and top is cracked a bit.
Adapted from this recipe
Curry, cumin, turmeric, and garlic powder are all really nice accoutrements to this recipe, and I’m already dreaming of ways to make this sweet…
Though you may be tempted to skip the lentil soaking process, I wouldn’t! The resulting bread turns out a bit more grainy, which I didn’t care for.
The short soak period softens the lentils and creates a great, soft, smooth texture that’s reminiscent of socca. 🙂
Are you a routine person or more spontaneous in your life?