High Protein Lentil and Herb Flatbread
A simple, nutritious flatbread made from soaked lentils and fresh herbs. High in plant-based protein, naturally gluten-free, and perfect as a wrap, pizza base, or side dish.
Ingredients
- - 1 cup dry red lentils or split yellow lentils
- - 2 cups water for soaking
- - 1/2 cup fresh herbs parsley, cilantro, or dill, chopped
- - 1 garlic clove minced
- - 1/2 tsp salt
- - 1/4 tsp black pepper
- - 1/4 tsp cumin or turmeric optional
- - 1/2 cup water for blending
- - Olive oil for cooking
Instructions
- Soak the Lentils
- Rinse lentils and soak them in 2 cups of water for at least 4 hours or overnight.
- Blend the Batter
- Drain the soaked lentils and blend with 1/2 cup fresh water until smooth and pancake-batter consistency. Add garlic, salt, pepper, herbs, and spices. Blend briefly to combine.
- Cook the Flatbread
- Heat a non-stick pan over medium heat and lightly grease with olive oil. Pour about 1/2 cup of the batter into the pan and spread it evenly. Cook for 2–3 minutes on each side until golden and firm.
- Serve
- Serve warm with dips, salads, or use as a wrap or pizza base.
- prep_time: PT5M
- cook_time: PT10M
- soak_time: PT4H
- total_time: PT4H15M
- servings: 4
Notes
nutrition:
calories: ~150 (per flatbread)
carbohydrates: ~20g
protein: ~9g
fat: ~3g
fiber: ~5g
sodium: ~180mg notes:
- Use different herbs for variety and flavor.
- These flatbreads freeze well and can be reheated in a pan or toaster.
- Great source of fiber and protein for a plant-based diet.
calories: ~150 (per flatbread)
carbohydrates: ~20g
protein: ~9g
fat: ~3g
fiber: ~5g
sodium: ~180mg notes:
- Use different herbs for variety and flavor.
- These flatbreads freeze well and can be reheated in a pan or toaster.
- Great source of fiber and protein for a plant-based diet.