This simple and nutritious lentil flatbread is made from just two ingredients—red lentils and water! It’s a perfect gluten-free, vegan option for wraps, snacks, or sides. Packed with plant-based protein and fiber, it’s not only healthy but also easy to make.
Preparation Time:
- Soaking Time: 3 hours
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 25 minutes
Ingredients:
- 1 cup red lentils
- Cold water (enough to cover lentils)
- Salt, to taste
Directions:
- Soak Lentils:
- Soak lentils in cold water for 3 hours or overnight until they soften.
- Blend:
- Blend the soaked lentils until smooth, then season with salt.
- Cook:
- Heat a non-stick skillet, pour the batter, and cook for 2-3 minutes per side until golden brown. Repeat with the remaining batter.
Serving Suggestions:
- Use as a wrap, side, or enjoy as a light snack with your favorite dip.
Cooking Tips:
- Soaking the lentils longer results in a smoother batter.
- For a more savory version, add herbs or spices to the batter.
Nutritional Benefits:
- Red Lentils: High in protein, fiber, iron, and antioxidants.
- Gluten-Free and Vegan: Ideal for those with dietary restrictions.
Dietary Information:
- Vegan: 100% plant-based.
- Gluten-Free: Naturally free of gluten.
Nutritional Facts (per serving):
- Calories: 120 kcal
- Protein: 7g
- Carbohydrates: 18g
- Fiber: 6g
- Fat: 1g
Storage:
- Store leftover flatbreads in the fridge for up to 3 days, or freeze for later use.
Why You’ll Love This Recipe:
- Simple & Quick: Only two ingredients and minimal preparation.
- Versatile: Use as a base for various meals, snacks, or wraps.
- Nutrient-Dense: Packed with protein and fiber, making it a healthy alternative to traditional bread.
Conclusion:
Vegan & Gluten-Free Lentil Flatbread is a versatile, easy-to-make, and nutritious recipe perfect for any meal. With just red lentils and water, you can create a healthy alternative to bread that’s both satisfying and delicious. Ideal for those on a vegan or gluten-free diet, this recipe is sure to become a go-to in your kitchen!
Frequently Asked Questions:
- Can I use green or brown lentils instead of red lentils?
Red lentils work best because they break down easily, but you can experiment with other types of lentils for a different texture. - How do I store leftover flatbreads?
Store them in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month. - Can I add spices or herbs to the batter?
Yes, you can enhance the flavor by adding herbs like thyme, oregano, or spices like cumin to the batter. - Do I need to cook the lentils before blending?
No, simply soak the lentils in water until soft, then blend them raw into a batter. - Can I cook the flatbreads without oil?
Yes, a good non-stick pan should allow you to cook the flatbreads without oil. - How thick should the batter be?
The batter should have a pancake-like consistency, thick but pourable. - Can I use this flatbread for sandwiches or wraps?
Yes, the flatbreads are sturdy and flexible, making them perfect for wraps and sandwiches. - Is it necessary to refrigerate the batter overnight?
While refrigerating helps improve texture and flavor, you can skip this step if short on time. - Can I make this recipe with split peas or other legumes?
Yes, you can try using other legumes, though the texture may vary. - Can I add seeds like flax or chia to the batter?
Yes, adding flax or chia seeds will increase the nutritional value and add a slight crunch.