Lentil Flatbread

Lentil Flatbreads are easy to make with just 3 ingredients! All you need is a blender and about 20 minutes to get the batter ready! Cook on the stove or in the oven. Gluten free, vegan, dairy free and nut free.

Course Side Dish

Cuisine Indian

Keyword lentil flatbread, red lentil flatbread

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 42kcal

Author Samantha Rowland

Cost $0.55 Recipe/$0.11 Serving

Equipment

Blender

Ingredients

1 cup split red lentils $0.52
2 cups filtered water $0.00
1/2 tsp sea salt $0.03
non-stick spray (avocado oil or olive oil)

Instructions

Start by rinsing red lentils until the water runs clear. This usually takes 3-4 rounds of rinsing.
Add the rinsed lentils to a blender or jar along with 2 cups of fresh water. Let sit for 15 minutes (up to overnight).
After 15 minutes, add the lentils and water to the blender (if not already in the blender). Blend until smooth (about 1 minute).
Let the batter sit for 15 minutes.
Add the salt (and other spices) to the batter and blend again quickly to incorporate.
Preheat a non-stick skillet over medium low or low heat. Spray with avocado oil or olive oil.
Stir the batter, use a 1/4 cup to measure out the batter and pour it into the hot skillet.
Use the back of the measuring cup to spread the batter out to a thin layer. Cook 2-3 minutes on one side.
Use a silicone or wooden spatula to flip the flatbread.
Cook 2 minutes on the other side. Cool on a wire rack.

Notes

Be sure to stir the batter each time before pouring it into the 1/4 cup measurement. The batter at the bottom can get watery vs. the thicker batter at the top.

Be sure to spray the non-stick skillet each time with avocado oil or olive oil (or your choice of non-stick spray) before you add the batter. They will stick otherwise.

Note that this recipe makes 10 flatbreads (using 1/4 cup measurement). You may have enough to make a small 11th flatbread! A serving size is 2 flatbread.

Other flavor options

Cinnamon Raisin (or Dates) – add 2 tsp. cinnamon and 2 tbsp raisins or 2 medjool dates (pitted) and reduce the salt to 1/4 tsp. Once the lentils have been blended, add the cinnamon and raisins (or dates) and blend again, breaking down the raisins (or dates).
Everything bagel – add 2 tsp. everything bagel seasoning.
Smoky – add 1 tsp garlic powder + 1 tsp. ground cumin + ½ tsp smoked paprika (optional)
Herbs – 1 tsp. garlic powder +1 tsp. dried basil + ½ tsp. dried thyme + ½ tsp dried rosemary
Italian – 2 tsp. Italian seasoning + 1 tsp. garlic powder
Curry – 1 tsp. curry powder + 1 tsp. garlic powder
Pumpkin Spice – 2 tsp. pumpkin pie spice + reduce recipe to ¼ tsp. salt. You can also use 1-2 tbsp. pumpkin puree to the batter.

How to make lentil flatbreads in the oven:

Preheat the oven to 425F.
Place parchment paper on a baking sheet and spray well with avocado oil or olive oil.
Spread the batter to a 1/4 inch thick, ensuring the batter is evenly spread out over the parchment paper in an oval, circle or square shape. You can make one larger “pizza” size or smaller flatbread sized circles.
Bake in a 425F oven for 20-25 minutes.

Nutrition