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Lentil Garlic Bread Stuffed with Mozzarella (No Flour)
Hearty lentil bread stuffed with stringy mozzarella, finished with a roasted garlic butter. Flourless, high in protein and served with a cherry-tomato arugula salad.
20 min prep / 55 min total
162 kcal
9.8g protein
13 servings
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Ingredients
Ingredients updated to metric measurements
- 200 gred lentils
soaked
- 1garlic bulb
roasted
- 2eggs
- salt
to taste
- ½ tspdried garlic
- 50 ggrated parmesan
- 1 tspbaking powder
- 20 gpsyllium husk
- 100 gmozzarella
for stuffing
- 2 tbspparsley
finely chopped
- 45 gbutter
- ½ tsporegano
- 150 gcherry tomatoes
for salad
- 100 gmozzarella balls
for salad
- 100 garugula
for salad
Instructions
Roast the garlic in an air fryer for at 200°C (392°F). Drain and rinse the soaked lentils thoroughly.
Blend the lentils with the eggs, salt, dried garlic and parmesan using an immersion blender. Stir in the baking powder and psyllium husk and let rest .
Spread half of the dough on oiled parchment in a thin layer, sprinkle evenly with mozzarella and cover with the remaining dough. Smooth with a glass and cut into 1–2 cm wide slices.
Brush lightly with oil and bake at 190°C (375°F) for 25– until golden.
Mash the roasted garlic with parsley, salt, softened butter and oregano and brush over the warm bread. Toss cherry tomatoes, mozzarella balls, arugula, salt, pepper, lemon juice, olive oil and sesame seeds for the side salad.
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