Ingredients
4
4 servings
- •1 cup red lentils
- •2 teaspoons oil
- •1 onion, quartered
- •3 cloves garlic, peeled
- •½ bunch fresh parsley
- •½ bunch fresh cilantro
- •¼ cup chopped green onions
- •⅓ cup oil
- •1 egg
- •½ teaspoon baking powder
- •¼ teaspoon ground black pepper
- •¼ teaspoon chile powder
- •¼ teaspoon ground cumin
- •¼ teaspoon ground coriander
- •salt to taste
- •1 cup yogurt
- •4 teaspoons lemon juice
- •1 tablespoon tahini
- •salt to taste
- •¾ cup shredded Cheddar cheese
- •1 tomato, cubed
- •¼ cup sliced olives
- •1 tablespoon minced fresh parsley
- •2 teaspoons minced green onion
Instructions
- Place red lentils in a bowl and cover with water. Let soak until softened, about 2 hours. Drain.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and grease with 2 teaspoons oil.
- Place lentils in a food processor with onion, garlic, 1/2 bunch parsley, cilantro, and 1/4 cup green onions; pulse until finely ground.
- Transfer lentil mixture to a large bowl. Add 1/3 cup oil, egg, baking powder, black pepper, chile powder, cumin, coriander, and salt; mix until well-blended. Spread dough to 1/4-inch thickness onto prepared baking sheet.
- Bake in the preheated oven until golden and firm, about 15 minutes. Remove from oven.
- Combine yogurt, lemon juice, tahini, and salt in a small bowl; mix well until sauce is smooth.
- Layer sauce, Cheddar cheese, tomato, olives, 1 tablespoon parsley, and 2 teaspoons green onion on top of baked dough.
- Return to the oven and bake until cheese is melted, about 5 minutes.
Nutritional Facts
Per 4 servings
- Calories: 556
- Carbohydrate: 42g
- Fat: 33g
- Fiber: 17g
- Protein: 25g
- Sugar: 8g
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