High Protein Lentil and Herb Flatbreads
Soft and savory flatbreads made with red lentils and fresh herbs. Naturally gluten-free, high in protein, and perfect for wraps, dipping, or as a side with your favorite curry or salad.
Ingredients
- - 1 cup red lentils split, rinsed
- - 2 cups water for soaking
- - 1/2 cup water for blending
- - 1/2 tsp sea salt
- - 1/2 tsp cumin powder optional
- - 1/4 cup chopped fresh herbs parsley, cilantro, or dill
- - 1 tbsp olive oil for cooking
Instructions
- Soak Lentils
- Place lentils in a bowl with 2 cups of water and soak for at least 3 hours or overnight. Drain and rinse before using.
- Blend Batter
- Add soaked lentils, 1/2 cup fresh water, salt, and cumin to a blender. Blend until smooth and pancake-batter-like. Stir in chopped herbs.
- Cook Flatbreads
- Heat a non-stick skillet over medium heat and lightly grease with olive oil. Pour 1/4 cup of batter into the pan and spread into a circle.
- Flip and Cook
- Cook for 2–3 minutes until edges lift and underside is golden. Flip and cook another 1–2 minutes. Repeat with remaining batter.
- Serve
- Serve warm with dips, spreads, or use as wraps or side breads.
- prep_time: PT5M
- cook_time: PT20M
- soak_time: PT3H
- total_time: PT3H25M
- servings: 4
Notes
nutrition:
calories: ~140 (per flatbread)
carbohydrates: ~18g
protein: ~9g
fat: ~3g
fiber: ~5g
sodium: ~200mg notes:
- Use any fresh herbs you prefer—basil, mint, or chives also work well.
- These store well in the fridge for 3–4 days and can be reheated in a pan or toaster.
- Great for meal prep and lunch wraps.
calories: ~140 (per flatbread)
carbohydrates: ~18g
protein: ~9g
fat: ~3g
fiber: ~5g
sodium: ~200mg notes:
- Use any fresh herbs you prefer—basil, mint, or chives also work well.
- These store well in the fridge for 3–4 days and can be reheated in a pan or toaster.
- Great for meal prep and lunch wraps.