Irresistibly Easy High-Protein Red Lentil Flatbread You’ll Love Recipe

Introduction

This irresistibly easy high-protein red lentil flatbread is a nutritious and versatile option for any meal. Packed with plant-based protein and simple ingredients, it’s fast to make and perfect for pairing with your favorite toppings or dips.

Ingredients

• 1 cup red lentils
• 1.25 cups water
• 2 tablespoons chia seeds (or flaxseeds)
• 1 teaspoon salt
• 1 teaspoon garlic powder (optional)
• 1 teaspoon black pepper
• 1 tablespoon olive oil
• Toppings such as avocado, hummus, roasted veggies, or poached eggs (optional)
• Dips such as tzatziki or baba ganoush (optional)

Instructions

1. Step 1: Rinse and soak the red lentils in water for about 2 to 3 hours, then drain thoroughly.
2. Step 2: In a high-speed blender, combine soaked lentils, 1.25 cups water, chia seeds, salt, garlic powder, and black pepper. Blend until the mixture is smooth.
3. Step 3: Let the blended batter rest for about 5 minutes to thicken slightly.
4. Step 4: Heat a non-stick skillet over medium heat and brush with olive oil to prevent sticking.
5. Step 5: Pour a portion of the batter onto the skillet to form a circle. Cook for 2 to 3 minutes until the edges lift easily, then flip and cook for another 2 minutes until golden and cooked through.
6. Step 6: Stack the cooked flatbreads and keep them covered with a towel to stay warm. Serve with your favorite toppings or dips.

Tips & Variations

• For extra flavor, substitute garlic powder with fresh minced garlic before blending.
• Add finely chopped herbs like cilantro or parsley into the batter for a fresh twist.
• Use flaxseeds instead of chia seeds if preferred; both work well as binders.
• If the batter is too thick, add a little more water to reach a pourable consistency.
• Try topping your flatbread with spicy harissa or a squeeze of lemon juice for a zesty finish.

Storage

Store any leftover flatbreads in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet over low heat or microwave briefly until soft. These flatbreads can also be frozen; separate each piece with parchment paper and thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip soaking the lentils?

Soaking helps soften the lentils and ensures a smoother batter, but if you’re short on time, you can blend them without soaking. The texture may be slightly less tender.

Can I use other types of lentils?

Red lentils work best because they cook quickly and blend smoothly. Other lentils have firmer skins and may require longer soaking or cooking times, which could affect the texture of the flatbread.

Irresistibly Easy High-Protein Red Lentil Flatbread You’ll Love Recipe

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★★★★★

4.8 from 102 reviews

This Irresistibly Easy High-Protein Red Lentil Flatbread is a nutritious and delicious recipe that combines red lentils and chia seeds to create a protein-packed, gluten-free flatbread. Perfect for breakfast, lunch, or light dinner, these flatbreads are quick to prepare, made with simple ingredients, and versatile enough to be served with a variety of toppings and dips.

• Author: Clara
• Prep Time: 3 hours 10 minutes
• Cook Time: 10 minutes
• Total Time: 3 hours 20 minutes
• Yield: 6 medium flatbreads 1x
• Category: Flatbread
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Gluten Free

Ingredients

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For the Batter

• 1 cup Red Lentils (Use red lentils for quick cooking)
• 1.25 cups Water (Adjust as needed for batter consistency)
• 2 tablespoons Chia Seeds (Or flaxseeds for binding)
• 1 teaspoon Salt (Use low-sodium options if desired)
• 1 teaspoon Garlic Powder (Optional; substitute with fresh garlic for stronger flavor)
• 1 teaspoon Black Pepper (Increase for a bolder taste)
• 1 tablespoon Olive Oil (For cooking)

For Serving

• Toppings: Avocado, hummus, roasted veggies, or poached eggs
• Dips: Tzatziki or baba ganoush

Instructions

1. Soak Lentils: Rinse and soak 1 cup of red lentils in water for about 2-3 hours to soften them, then drain thoroughly to prepare for blending.
2. Blend Batter: In a high-speed blender, combine soaked lentils, 1¼ cups water, 2 tablespoons chia seeds, 1 teaspoon salt, 1 teaspoon garlic powder, and 1 teaspoon black pepper. Blend until you achieve a smooth batter consistency.
3. Rest Batter: Allow the blended mixture to rest for about 5 minutes. This resting time lets the chia seeds absorb moisture and helps the batter thicken for easier cooking.
4. Heat Skillet: Preheat a non-stick skillet over medium heat and lightly grease it with 1 tablespoon olive oil to prevent sticking and promote even cooking.
5. Cook Flatbreads: Pour portions of the batter onto the skillet, forming flat, round circles. Cook each flatbread for 2-3 minutes on the first side until edges start to lift and golden spots appear, then flip and cook for another 2 minutes until cooked through.
6. Serve: Stack the cooked flatbreads and cover them with a clean towel to keep warm. Serve with your choice of toppings such as avocado, hummus, roasted vegetables, or poached eggs, and pairing dips like tzatziki or baba ganoush.

Notes

• Soaking the lentils is key to achieving a smooth batter and tender flatbread.
• This recipe is naturally gluten-free and high in protein, making it a great option for a healthy diet.
• You can substitute chia seeds with flaxseeds if preferred for binding.
• Adjust seasoning to taste; add more garlic or black pepper for extra flavor.
• Cook on medium heat to avoid burning and ensure flatbreads cook evenly.
• Flatbreads can be stacked and stored in the fridge for up to 2 days; reheat gently before serving.

Keywords: red lentil flatbread, high protein flatbread, gluten free flatbread, healthy flatbread, savory flatbread, chickpea alternative, vegan flatbread, Mediterranean flatbread