red lentil flatbread recipe

Written ByJenny Smyth Posted on
red lentil flatbread recipe
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The Best red lentil flatbread recipe

I’m so excited to share with you my favorite recipe for red lentil flatbread. This dish has been a staple in our household for years, and it’s a perfect example of how simple, wholesome ingredients can come together to create something truly special. The origin of this recipe is rooted in the Mediterranean, where lentils have been a staple food for centuries.

The combination of tender red lentils, fragrant spices, and crispy flatbread is a match made in heaven. When I first started making this recipe, I was blown away by the depth of flavor and the ease with which it came together. My kids love helping me mix the dough, and my husband appreciates the fact that it’s a healthy, filling meal that’s perfect for busy weeknights or weekend gatherings.

As I’ve perfected this recipe over the years, I’ve learned that the key to success lies in using high-quality ingredients and being mindful of the cooking time. Don’t be tempted to rush this process – let those lentils simmer until they’re tender and the flavors have melded together. Trust me, it’s worth the wait.

This recipe is also incredibly versatile – serve it as a side dish, use it as a base for sandwiches, or even top it with your favorite spreads and cheeses. The possibilities are endless, and I love that about this recipe. One of the best things about this recipe is that it’s incredibly easy to make ahead of time – simply store the dough in an airtight container in the fridge for up to 24 hours or freeze it for up to 3 months.

When you’re ready to bake, simply let the dough come to room temperature before rolling it out and cooking as directed. It’s a lifesaver on busy days when you need a quick and satisfying meal. And did I mention how delicious it smells while it’s baking?

Oh my goodness – it’s like a warm hug in a pan.

Red Lentil Flatbread

Red Lentil Flatbread

4.8 from 561 votes

This red lentil flatbread is a protein-packed, gluten-free alternative to traditional flatbread. Made with simple ingredients, it is soft, pliable, and perfect for wraps or dipping.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Flatbread

1 cup red lentils, rinsed
1.5 cups water
0.5 tsp salt
0.25 tsp baking powder
1 tbsp olive oil, plus more for cooking

👨‍🍳Directions

1Place the rinsed red lentils and water in a blender.
2Blend on high speed for 2 minutes until the mixture is completely smooth with no graininess.
3Let the batter rest for 5 minutes to allow the lentils to hydrate fully.
4After resting, stir in the salt and baking powder until well combined.
5The batter should be the consistency of thin pancake batter, pourable but not watery.
6If it seems too thick, add 1 to 2 tablespoons of water and stir.
7Heat a non-stick skillet over medium heat and add a thin layer of olive oil.
8Pour about 1/4 cup of batter into the center of the pan, then tilt the pan in a circular motion to spread the batter into a thin, even round, about 6 inches in diameter.
9Cook for 2 to 3 minutes until the edges begin to lift and the surface looks dry with small bubbles forming.
10Flip the flatbread carefully with a spatula and cook the other side for 1 to 2 minutes until golden brown spots appear.
11Transfer the cooked flatbread to a plate and cover with a clean kitchen towel to keep warm and soft.
12Repeat with the remaining batter, adding a little more oil to the pan between each flatbread to prevent sticking.

🔧Equipment

Blender
Non-stick skillet or crepe pan
Spatula
Mixing bowl
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 5g💛Saturated Fat: 0.7g❤️Cholesterol: 0mg🧂Sodium: 300mg🌾Total Carbs: 24g🥦Dietary Fiber: 8g🍬Sugars: 1g🥩Protein: 10g

📝Notes

For a more flavorful flatbread, add 1/2 teaspoon of cumin or garlic powder to the batter. These flatbreads are best served fresh, but can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a dry skillet over medium heat for 30 seconds per side.

Watch Video Of How Red Lentil Flatbread Works

This red lentil flatbread recipe is always a good idea – whether you’re serving it as a side dish at family gatherings or using it as a base for quick weeknight meals. The best part?

It’s incredibly easy to make ahead of time and can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months. Simply reheat by wrapping the flatbread in foil and baking at 350°F (180°C) until warm and crispy.

Serve with your favorite dips or spreads for an added touch of elegance.

❓ Frequently Asked Questions About Red Lentil Flatbread

What type of lentils should I use?

For this recipe, I highly recommend using red or green lentils – they hold their shape beautifully and have a lovely texture when cooked.

Can I substitute other types of flour?

While all-purpose flour works beautifully in this recipe, you can also experiment with whole wheat or spelt flour for added nutrition and depth of flavor.

How do I store leftover flatbread?

Store leftover flatbread in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Can I add different spices or herbs?

Absolutely! Feel free to experiment with different combinations of spices and herbs to create your own unique flavor profiles.

Is this recipe vegetarian-friendly?

Yes! This recipe is completely vegetarian-friendly and makes a great option for meatless Mondays or any other day you’re looking for a hearty, plant-based meal.

Can I make this recipe gluten-free?

Yes! To make this recipe gluten-free, simply substitute gluten-free all-purpose flour or ancient grain flours like quinoa or amaranth.

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