Recipe: Red Lentil Flatbreads
Eating gluten-free and/or grain-free can be a challenge when it comes to finding starch selections that can stand in 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). Or enjoy them for lunch with toppings like cottage cheese and veggies, or hummus and leftover shredded chicken, or canned tuna plus 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 skillet/griddle. With back of measuring cup, flatted batter slightly. (If desired, can spread into a 6″ circle to achieve more of a tortilla-like thickness vs flatbread).
- Cook until surface of flatbread begins to bubble and edges appear dry and set, about 2-3 minutes (this may vary depending on 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 flatbread and cook on other side for another minute. Remove and cool on rack or plate.
- Repeat with 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