High-Protein Lentil Flatbread
Simple, high-protein flatbread made with just soaked lentils and water. Naturally gluten-free, vegan, and versatile enough to use as wraps, pizza bases, or served with dips.
Ingredients
- - 1 cup dry red lentils or split yellow lentils
- - 2 cups water for soaking
- - 1/2 tsp sea salt
- - Optional: 1/2 tsp cumin or garlic powder for flavor
Instructions
- Soak the Lentils
- Rinse lentils thoroughly and soak in 2 cups of water for at least 3 hours or overnight.
- Blend
- Drain and rinse the soaked lentils. Add to a blender with 1/2 cup fresh water, salt, and any optional spices. Blend until smooth and pourable like pancake batter.
- Cook
- Heat a non-stick skillet over medium heat. Pour a ladle of batter into the skillet and spread it thinly like a crepe. Cook for 2–3 minutes on each side or until golden brown and cooked through.
- Serve
- Enjoy warm or cold. Perfect for dipping, wrapping, or topping like pizza.
- prep_time: PT5M
- cook_time: PT15M
- soak_time: PT3H
- total_time: PT3H20M
- servings: 4
Notes
nutrition:
calories: ~120 (per flatbread)
protein: ~9g
carbohydrates: ~18g
fat: ~1g
fiber: ~5g
sodium: ~150mg notes:
- You can store the batter in the fridge for 2 days or cook and store flatbreads in an airtight container.
- Try adding herbs or grated veggies to the batter before cooking.
- Red lentils work best, but split mung or yellow lentils can be used.
calories: ~120 (per flatbread)
protein: ~9g
carbohydrates: ~18g
fat: ~1g
fiber: ~5g
sodium: ~150mg notes:
- You can store the batter in the fridge for 2 days or cook and store flatbreads in an airtight container.
- Try adding herbs or grated veggies to the batter before cooking.
- Red lentils work best, but split mung or yellow lentils can be used.