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This high-protein lentil flatbread is a simple, nutritious, and gluten-free alternative to traditional bread. Made with just a few ingredients—red lentils, water, and seasonings—it’s packed with plant-based protein, fiber, and essential nutrients. It’s soft yet slightly crispy, making it perfect for wraps, sandwiches, or dipping into hummus or curries. Plus, it’s naturally vegan, gluten-free, and grain-free!
Ingredients
1 cup red lentils (soaked for 3-4 hours or overnight)
1 ½ cups water
½ teaspoon salt
½ teaspoon garlic powder (optional)
½ teaspoon cumin or paprika (optional, for extra flavor)
1 teaspoon olive oil (for cooking)
Cooking Time
Prep Time: 5 minutes (plus soaking time)
Cook Time: 10-15 minutes
Total Time: ~20 minutes (excluding soaking)
Instructions
1. Soak the Lentils
Rinse red lentils thoroughly and soak them in water for at least 3-4 hours (or overnight).
Drain and rinse the soaked lentils.
2. Blend the Batter
In a blender, combine soaked lentils, 1 ½ cups fresh water, salt, garlic powder, and cumin/paprika (if using).
Blend until smooth and pancake batter-like consistency forms.
3. Cook the Flatbread
Heat a non-stick pan or skillet over medium heat and lightly grease it with olive oil.
Pour ¼ cup of batter onto the pan, spreading it into a thin, even layer like a pancake.
Cook for 2-3 minutes, then flip and cook for another 2-3 minutes, until golden brown.
Repeat with remaining batter.
4. Serve & Enjo
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