Name: Red lentils and roasted pepper bread
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: World
Ingredients: 125 gram red lentils; about 4 roasted peppers (recipe here); 1 onion; 2 garlic cloves; 1 tablespoon ground cumin; 1 tablespoon ground coriander; few sprigs of fresh parsley; 2 tablespoons lemon juice; 200 gram besan (chickpea flour); 2 tablespoons cornstarch; pepper to taste; sunflower oil

Ingredients

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125 gram red lentils
about 4 roasted peppers (recipe here)
1 onion
2 garlic cloves
1 tablespoon ground cumin
1 tablespoon ground coriander
few sprigs of fresh parsley
2 tablespoons lemon juice
200 gram besan (chickpea flour)
2 tablespoons cornstarch
pepper to taste
sunflower oil

Red lentils and roasted pepper bread ingredients

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Kitchen equipment

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medium-sized pan
sieve
food processor
large bowl
silicone spatula
silicone kitchen brush
heavy pan or use a spring form

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Preparation

1 hour 6 people Side dishes

View the original recipe via:
https://ohmydish.com/recipe/red-lentils-and-roasted-pepper-bread

Preparation -- 20 minutes

FILL a medium-sized pan with water and salt and bring to a boil. COOK the red lentils for about 10 minutes. Meanwhile PEEL the onion and garlic cloves.

DRAIN and add them to the food processor along with roasted pepper, onion, garlic, parsley (without stems), lemon juice, ground cumin and ground coriander.

BLEND until smooth and SEASON with pepper and salt. PRE-HEAT the oven to 200 degrees Celsius or 390 degrees Fahrenheit and coat the pan or spring form with sunflower oil.

Finishing the red lentils and roasted pepper bread -- 40 minutes

TRANSFER the mixture to a large bowl and gradually add the chickpea flour and cornstarch. STIR until it's smooth and divide over the pan or springform and make sure the top is smooth and equally divided.

BAKE the bread in the pre-heated oven for about 30 minutes, depending on your oven. Let the bread cool off slightly and enjoy!

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