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High-Protein 2-Ingredient Red Lentil Flatbread

Incredibly simple, pliable, and healthy flatbreads made using only soaked red lentils and water. Naturally vegan, gluten-free, and packed with protein.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 flatbreads
Course: Bread, Breakfast, Lunch, Side Dish
Cuisine: Gluten-Free, Healthy, Vegan
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Batter
  • 1 cup split red lentils raw and rinsed well
  • 1 cup water fresh water for blending
  • 0.5 tsp sea salt
Cooking
  • 1 tsp olive oil for lightly greasing the pan

Equipment

  • Blender or food processor
  • Non-stick skillet or cast iron pan
  • Spatula

Method
 

  1. Rinse raw red lentils thoroughly, then soak them in 2 cups of water for at least 3 hours or overnight.
  2. Drain and rinse the soaked lentils. Discard the soaking water.
  3. Add the soaked lentils, 1 cup of fresh water, and sea salt to a blender. Blend on high until completely smooth.
  4. Heat a non-stick pan over medium heat and lightly grease with oil.
  5. Pour roughly 1/3 cup to 1/2 cup of batter into the pan and spread into an even circle using the back of a spoon.
  6. Cook for 2-3 minutes until the top is dry and the edges lift easily. Flip and cook for another 1-2 minutes until golden spots appear.
  7. Transfer to a plate and cover with a clean towel immediately to keep them soft and pliable.

Notes

Prep time does not include the 3+ hours required for soaking the lentils. Store leftovers in the fridge for up to 5 days, or freeze between sheets of parchment paper for up to 3 months.