Gluten-Free Bell Pepper Rolls Recipe

Soak the yellow lentils for **6 hours** or overnight. This step is essential to soften the lentils for blending.

After soaking, rinse the lentils and let them drain thoroughly before using them in the dough.

In a mixing bowl, combine **the soaked lentils**, coconut milk, water, psyllium husk, salt, Shambala leaves, asafoetida, and baking powder.

Blend all the ingredients until you achieve a **smooth batter**. This will be the base for your rolls.

Preheat your oven to **180°C** (about **350°F**). Roast the bell peppers until they are tender, which usually takes around **20-25 minutes**.

Once roasted, let the peppers cool. Then, peel off the skin and cut them into **four pieces**. Lightly salt them for added flavor.

In a non-stick skillet, cook the batter to form flatbreads. **Cook until golden** on both sides, flipping carefully.

Once cooked, spread a generous layer of cheese on each flatbread, followed by greens or salad leaves. You may also add some olives for extra taste.

After layering the cheese and fillings, add the roasted bell peppers on top.

**Roll tightly** from one end to the other, ensuring all the fillings are securely wrapped inside.

Wrap each roll in plastic wrap or a storage bag and refrigerate for **1 hour** to help the flavors meld.

When ready to serve, remove the wraps and slice each roll into bite-sized pieces. Optionally, you can skewer them with toothpicks for easy serving.