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.
Servings: 8 flatbreads
Ingredients
- 1 cup of dry red lentils
- 1 1/2 cups of filtered water
- salt to taste
- 2 tablespoons of spices (chili powder and cumin)
Instructions
- 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.
- One they’re done, eat hot and enjoy. They’re good, cold, too – I just like them better warm out of the pan.