Recipe: Red Lentil Flatbread

Red lentil flatbread! This recipe is adapted the vegan on board blog – with only 3 staple ingredients, then some added spices, I’m sure you have everything you need in your pantry to cook up! Let’s get cooking.

Ingredients

• 1 cup of dry red lentils
• 1 1/2 cups of filtered water
• salt to taste
• spices of your choice
  • 1 teaspoon of chili powder
  • 1 teaspoon of cumin

First, decide on your spices – for this batch I went with chili powder and cumin since we were serving the flatbread with roasted chicken and salsa. For the next batch I might try some nutmeg and cinnamon and eat them with a peanut butter sauce and roasted broccoli – but that’s for another time.

Once you’ve got your spices ready, put everything into a blender. Soak the lentils in the water, with the salt and spices for about 2 hours. I find the added hour gives the batter a smoother texture.

Then, spoon a few tablespoons into an oiled pan on medium heat and cook 90-120 seconds per side. When the bubbles start to show, flip the flatbread.

I think next time I might make these flatbreads into different shapes, more like naan, rather than pancake shapes.

One they’re done, eat hot and enjoy. They’re good, cold, too – I just like them better warm out of the pan.

Well, there you have it – a protein packed red lentil flatbread. Eat up with roasted chicken, or simply on it’s own with salsa or black bean dip (oh, I need to make that again soon!). This week I made a few extra for lunches – just a quick snack that’ll for sure hold me over.

Plus, I bet they’re good out of the toaster, or under the broiler with some caramelized onions and melted cheese (ooo – that sounds good!).

Thanks for stopping by – happy cooking and I’ll see you again soon. Bye for now!