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.
Prep Time2 hours hrs
Cook Time10 minutes mins
Course: Dinner
Cuisine: Indian
Servings: 8 flatbreads
Author: Ali
- 1 cup of dry red lentils
- 1 1/2 cups of filtered water
- salt to taste
- 2 tablespoons of spices (chili powder and 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.
One they’re done, eat hot and enjoy. They’re good, cold, too – I just like them better warm out of the pan.