This Roasted Poblano Tomatillo Pesto Red Lentil Flatbread is a unique snack, to say the least. The base is made out of red lentils making it naturally gluten-free. The pesto has an outstanding flavor from the roasted tomatillos and roasted peppers. Top it off with roasted poblano and micro sprouts and you have yourself an incredible meal!
This past week was a special week for us. We had the privilege of kitty-sitting our friend’s kitty at our house while they were on vacation. It’s been 11 years since I had a cat in my house. It took a little adjusting for the kitty and us but in the end, we loved having her here. She is an all black short hair with a tiny white spot on her chest and a white heart on her stomach. Her eyes are green in the center and gold around the edges. Such a pretty kitty! It’s amazing how the whole vibe of a house can change with an animal around. They truly are little angelic beings! They are going on another vacation in a week, so she (Olive) will be coming back for 10 more days. Hehe.
I kept these pizza like flatbreads fairly simple but you could top them with a salad or vegetables of your choice. Get creative with different sauces or pestos as well!
The best wine pairing for this flatbread would depend on what toppings you use. I enjoyed a crisp Sauvignon Blanc with this combination.
Roasted Poblano Tomatillo Pesto Red Lentil Flatbread Recipe:
Ingredients
- Roasted Poblano Tomatillo Pesto - recipe below
- 1 Cup Dried Red Lentils
- 1 Cup Filtered Water
- 1 Tablespoon Ground Chia Seeds
- 1 Garlic Clove
- 1/2 Teaspoon Himalayan Salt
- 2 Poblano - roasted
- Micro Sprouts - your choice
Roasted Poblano Tomatillo Pesto
- 3 Small Tomatillos
- 2 Jalapeno Peppers
- 1 Small Poblano Pepper – roasted
- 1/2 Cup Queso Fresco Cheese
- 1 Cups Raw Walnuts
- 2 Tablespoons Cup Extra Virgin Olive Oil
- 1 Clove Garlic
- 1 Tablespoon Fresh Squeezed Lime Juice
- 1/2 Teaspoon Sea Salt or to taste
Instructions
Pesto
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Turn the oven on broil.
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Start by removing the husks from the tomatillos, wash, then core and cut in half.
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Arrange them on a baking sheet cut side down with the jalapenos in the middle.
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(I put the jalapenos in the center under the broiler flame)
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Broil for 5 minutes then turn the jalapenos over and cook for 3 more minutes then let cool.
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While the tomatillos and jalapenos are cooking, start roasting the poblano.
Poblano
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Roast the poblano on the stovetop over medium-high heat.
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A gas stove works the best but it will work fine on an electric stove.
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Char the peppers on all sides turning with a pair of tongs.
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When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
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Take a paper towel and rub off the char.
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It’s ok to leave a little of the char.
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Slice in half and remove the seeds and stems.
Pesto
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Add tomatillos to a food processor along with everything and puree.
Flatbread
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Add the lentils to a food processor or blender and blend until it becomes as fine of a powder as you can.
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Add the garlic and the ground chia seeds and blend until the garlic is dispersed.
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Add half the water and turn on until it becomes smooth.
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Add in the rest of the water and puree until it's like a pancake batter.
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Place a large nonstick pan on the stovetop over medium heat.
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Once hot, scoop half or a third of the batter with a ladle.
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Spread the batter around with the back of a ladle to about ¼ inch thick.
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Cook for about 3 minutes.
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You should be able to slide a spatula under it carefully unsticking it by going around the edges and then in the center.
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Carefully flip it over and cook for a few more minutes then transfer to a parchment-lined baking sheet.
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Repeat with the rest of the batter.
Assemble
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Spread on a good amount of pesto and sprinkle on the cheese and poblano.
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Bake for about 8 minutes.
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Sprinkle on some micro sprouts and it's ready to serve.
Health benefits:
Lentils have very high levels of soluble fiber and a good amount of insoluble fiber, which is a very good source of cholesterol-lowering fiber helps stabilize blood sugar levels giving you a steady stream of energy. A half-cup provides about a third of the daily requirements. Not only is the fiber good for your heart the amount of folate and magnesium is very beneficial for cardiovascular health. Lentils provide a steady stream of glucose to your brain. Glucose is a sugar and key source of energy for cells in the body and is the only fuel your brain can use. The high fiber regulates the release of the glucose, providing a steady stream of fuel that powers your brain cells, and is a key component in keeping your brain in excellent shape. They are loaded with an impressive amount of blood-fortifying iron and when paired with a food containing vitamin C, like citrus fruits or peppers the iron is enhanced, which can also increase your energy. They are also a good source of potassium, calcium, zinc, niacin and vitamin K. They are truly a nutritional fountain of youth. Lentils originated in Southwestern Asia along the Indus River have been eaten for over 8000 years.
Anaheim Peppers are a rich source of vitamin C, a half-cup provides over 100 percent required daily intake for adults. They also have a good amount of vitamin A, which is helpful for skin and eye health. Anaheim peppers contain phenols; flavonoids and capsaicinoids that help the body fight free radicals, inflammation and promote weight loss. The bioflavonoids are a powerful antioxidant that helps strengthen blood vessels. They aid the immune system and contain vitamin E that helps to protect cells from oxidative damage. They also contain vitamin K, which increases bone mass more than any other pepper.
