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