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Red Lentil Bread Sticks with Sun-Dried Tomato
Crusty lentil bread sticks with garlic, psyllium and chopped sunflower seeds, studded with sun-dried tomato and crowned with black sesame.
10 min prep / 35 min total
416 kcal
18.9g protein
4 servings
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Ingredients
Ingredients updated to metric measurements
- 240 gred lentils
1 cup, ground in a coffee grinder
- 1 tspgarlic
dry or fresh, minced
- 10 gbaking powder
- 35 gpsyllium husk
- pinchsalt
to taste
- 40 gsunflower seeds
chopped
- 350 mlwater
- 35 mlolive oil
- sun-dried tomatoes
chopped
- black sesame seeds
for topping
Instructions
Grind 240g red lentils to a flour. Stir in 1 teaspoon garlic, 10g baking powder, 35g psyllium husk and salt.
Chop 40g sunflower seeds with a knife and add to the dry mix. Pour in 350ml water and 35ml olive oil and mix into a thick dough.
Let the dough rest while you slice a handful of sun-dried tomatoes. Fold them into the dough.
Oil your hands and shape the dough into bread sticks. Brush the tops with water and sprinkle with black sesame seeds.
Bake at 200°C (392°F) for about , until the crust is firm and golden. Cool briefly before serving.
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