Lentil Farinata

Farinata is a beloved classic that pairs perfectly with pizza and a variety of meals.

This version made with Grano Pampa Lentil Flour offers a nutritious, naturally gluten-free alternative while maintaining the traditional texture that makes farinata so popular.

Rich in plant-based protein and fiber, it's a simple recipe that requires only a few ingredients and delivers excellent results every time.

Servings: 8 servings

Preparation Time: 40 minutes

Difficulty: Easy

Nutritional Information: High in Plant-Based Protein, High in Fiber, Gluten-Free, Vegan-Friendly

Ingredients

• 1 cup Grano Pampa Lentil Flour

• 2 cups water

• 3 tablespoons olive oil

• 1 teaspoon salt

• Black pepper to taste

• Rosemary or paprika (optional)

Instructions

1. Prepare the batter

In a large bowl, combine the lentil flour, salt, and pepper.

Gradually whisk in the water until smooth.

2. Add the oil

Add two tablespoons of olive oil and mix well.

The batter should be thin and pourable.

3. Let it rest

Allow the mixture to rest for 20–30 minutes.

This helps the flour fully hydrate and improves texture.

4. Prepare the pan

Preheat the oven to 220°C (425°F).

Add the remaining olive oil to a pizza pan or baking dish and heat it briefly in the oven.

5. Bake

Carefully pour the batter into the hot pan.

Bake for 25–30 minutes until golden and slightly crisp around the edges.

6. Serve

Allow to cool slightly before slicing.

Serve on its own, with pizza, appetizers, or savory toppings.

And that's it! Your lentil farinata is ready to enjoy.

Frequently Asked Questions

Is lentil farinata gluten-free?

Yes. Lentil flour is naturally gluten-free.

How long does it keep?

Up to 3 days refrigerated in an airtight container.

What can I serve it with?

Pizza, salads, hummus, spreads, and grilled vegetables.

Did you like this recipe?

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