Green lentil flat bread and raita
A versatile and filling lentil flatbread that can be made in advance and served with a refreshing yoghurt raita
- 35 minutes
- Serves 6
- 1 of 5 A DAY
- Calories175
- Fat7.3g
- Saturates1.8g
- Sugar3.5g
- Salt0.48g
- Fibre4.8g
- Protein6.2g
Recipe by: Aliya Porter
| Registered nutritionist
Ingredients
For the flatbread
- 400g tin green lentils, drained and rinsed
- 100g wholemeal plain flour
- 1 tbsp ground cumin
- 1 tsp garlic granules
- ½ tsp salt
- 50ml water
- 2 tbsp vegetable oil
For the raita
- 120g Greek yoghurt
- 120g cucumber, grated
- 150g carrot, peeled and grated
- 3 tsp fresh parsley
Method
- In a bowl, mash the drained lentils with a fork into small pieces.
- Add flour, cumin, garlic granules, salt, water and oil. Mix together.
- Grease and line a traybake tin and press the mixture as flat as you can into the tray.
- Bake at 210°C for 20 minutes.
- Once cooked, transfer to a wire rack and cool. Cut into 12 pieces.
- Meanwhile make the raita by combining the yoghurt, cucumber, carrot and parsley. Serve immediately. If serving later, keep the yoghurt and flatbread separate until eating time.
Top tip
To make this snack suitable for vegans, use Greek style plain soya yoghurt.
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