A red lentils and roasted pepper bread is a lovely Indian side dish. Filled with lots of spices and flavors. Ready in an hour.
The main thing:
Made by Véronique
Published at 2017-06-20, this recipe is for 6 people and takes 1 hour.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 16-02-2021
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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.
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!