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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

  1. Turn the oven on broil.
  2. Start by removing the husks from the tomatillos, wash, then core and cut in half.
  3. Arrange them on a baking sheet cut side down with the jalapenos in the middle.
  4. (I put the jalapenos in the center under the broiler flame)
  5. Broil for 5 minutes then turn the jalapenos over and cook for 3 more minutes then let cool.
  6. While the tomatillos and jalapenos are cooking, start roasting the poblano.

Poblano

  1. Roast the poblano on the stovetop over medium-high heat.
  2. A gas stove works the best but it will work fine on an electric stove.
  3. Char the peppers on all sides turning with a pair of tongs.
  4. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
  5. Take a paper towel and rub off the char.
  6. It’s ok to leave a little of the char.
  7. Slice in half and remove the seeds and stems.

Pesto

  1. Add tomatillos to a food processor along with everything and puree.

Flatbread

  1. Add the lentils to a food processor or blender and blend until it becomes as fine of a powder as you can.
  2. Add the garlic and the ground chia seeds and blend until the garlic is dispersed.
  3. Add half the water and turn on until it becomes smooth.
  4. Add in the rest of the water and puree until it's like a pancake batter.
  5. Place a large nonstick pan on the stovetop over medium heat.
  6. Once hot, scoop half or a third of the batter with a ladle.
  7. Spread the batter around with the back of a ladle to about ¼ inch thick.
  8. Cook for about 3 minutes.
  9. You should be able to slide a spatula under it carefully unsticking it by going around the edges and then in the center.
  10. Carefully flip it over and cook for a few more minutes then transfer to a parchment-lined baking sheet.
  11. Repeat with the rest of the batter.

Assemble

  1. Spread on a good amount of pesto and sprinkle on the cheese and poblano.
  2. Bake for about 8 minutes.
  3. Sprinkle on some micro sprouts and it's ready to serve.