Recipe: Red Lentil Flatbreads
Eating gluten-free and/or grain-free can be challenging when it comes to finding starch options that can substitute for things like bread and tortillas. Our Red Lentil Flatbreads aim to provide a simple and affordable solution, just one ingredient, and more nutrient-dense than likely any prepared option in stores. For those less familiar with lentils, they are a high-fiber, plant-based protein source that will elevate the nutrition of any meal. They are often found near the dry beans in a grocery store.
Providing a slightly earthly flavor, these flatbreads can be seasoned and topped however you desire. For an entirely plant-based meal, serve 2-3 flatbreads as a foundation for your desired toppings, and this provides 14-21 grams of protein! To swap them in for traditional options like bread, pair a flatbread with an egg, and you’re getting 7 grams of protein each (14 grams total). Enjoy them for lunch with toppings like cottage cheese and veggies, hummus and leftover shredded chicken, or canned tuna with your favorite herbs/spices. The possibilities are endless!
Red Lentil Flatbreads
Makes 8 flatbreads
Ingredients
- 1 C red lentils, uncooked
- 2 C water
- 1/2 tsp sea salt
Directions
- In a large blender cup, combine the red lentils and water. Soak for at least 4 hours and up to 12 hours.
- To the cup, add salt and blend on high speed for 60 seconds, or until the mixture is completely smooth. The batter should look somewhat fluffy, almost like a pancake batter.
- Heat a nonstick skillet/griddle over medium heat.
- Using a 1/4 cup measuring cup, scoop and pour batter onto the skillet or griddle. With the back of the measuring cup, flatten the batter slightly. (If desired, can spread into a 6″ circle to achieve more of a tortilla-like thickness vs flatbread).
- Cook until the surface of the flatbread begins to bubble and the edges appear dry and set, about 2-3 minutes (this may vary depending on the type of pan used and how well it conducts heat; cook for 1.5-2 minutes if spreading batter like a tortilla).
- Using a spatula, flip the flatbread and cook on the other side for another minute. Remove and cool on a rack or plate.
- Repeat with the remaining batter until all is used. This should yield 8 flatbreads.
- Serve with desired toppings!
Tip: To minimize sticking, a well-seasoned cast-iron skillet works great for these flatbreads. Or a nonstick griddle heated to medium. If sticking occurs, try a little olive oil to prevent.
Swap:
- For the lentils, try this black bean variation.
Recipe adapted from Power Hungry