Simple Lentil Flat Bread
rating(s)
Vegan
Category:
Instructions
Directions:
1. Soak the lentils in 2/3 of the water in the fridge for at least three hours or up to overnight.
2. Drain and rinse the lentils well, then transfer them to a high-speed blender with the remaining
water and the salt. Blend on high speed for about a minute until the batter is smooth and
creamy.
3. Heat a nonstick pan over medium heat. Add approximately a 1/4 cup of the batter to the
hot pan. Then quickly, using a spatula or spoon, spread the batter into a circle six to
seven inches in diameter.
4. Cook the flatbreads for four to six minutes, carefully flipping halfway through (do not
overcook). Transfer to a plate or cooling rack to cool completely. Repeat with the
remaining batter.
5. Use the cooked flatbreads for sandwich wraps, tacos, or dipping. Enjoy!
For leftovers - store in an airtight container in the refrigerator for up to five days or freeze between pieces of
parchment paper for up to three months. Warm in a dry pan for best results.
For more flavour add dried herbs and spices to the batter.
1. Soak the lentils in 2/3 of the water in the fridge for at least three hours or up to overnight.
2. Drain and rinse the lentils well, then transfer them to a high-speed blender with the remaining
water and the salt. Blend on high speed for about a minute until the batter is smooth and
creamy.
3. Heat a nonstick pan over medium heat. Add approximately a 1/4 cup of the batter to the
hot pan. Then quickly, using a spatula or spoon, spread the batter into a circle six to
seven inches in diameter.
4. Cook the flatbreads for four to six minutes, carefully flipping halfway through (do not
overcook). Transfer to a plate or cooling rack to cool completely. Repeat with the
remaining batter.
5. Use the cooked flatbreads for sandwich wraps, tacos, or dipping. Enjoy!
For leftovers - store in an airtight container in the refrigerator for up to five days or freeze between pieces of
parchment paper for up to three months. Warm in a dry pan for best results.
For more flavour add dried herbs and spices to the batter.
Ingredients
Ingredients
104 grams Dry Red Lentils
356 millilitres water (divided)
2g sea salt
104 grams Dry Red Lentils
356 millilitres water (divided)
2g sea salt
Serving Size
5Prep Time
3 hours 30 minutes
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