5-Ingredient Red Lentil Flatbread with Arugula Pesto

Delicious, socca-like flatbread made solely with red lentils, topped with a flavorful arugula pesto.

FLATBREAD:
¾ c. red lentils, soaked in ¾ cup water for 2-3 hours (they should plump up fairly quick)
½ c. water
½ t. sea salt
1 t. curry powder
2 T. oil (coconut and olive work great!)

PESTO:
1 garlic clove
2 (packed) c. arugula
½ (packed) c. fresh basil
¼ t. sea salt
¼ t. black pepper
1 T. lemon juice
½ c. parmesan
½ c. extra virgin olive oil

View the full recipe at Oatmeal with a Fork →