Vegan red lentil flatbread recipe made with just 2 ingredients. This lentil flatbread is oil-free, gluten-free, protein-rich, and delicious. Perfect for making wraps or your favorite dip.
It’s time to say goodbye to storebought flatbread, flour tortillas, and all the useless calories that come with them. Today, we’re diving into the world of culinary creativity with a recipe that combines just two humble ingredients to create something truly delightful: Red Lentil Flatbread.
Packed with protein, fiber, and a delightful flavor, this flatbread is a game-changer for those seeking a wholesome and delicious alternative to traditional bread.
You can stuff these delicious flatbreads with my vegan taco meat, use it like naan bread alongside chickpea curry, scoop up this delicious vegan Turkish cacik, or make a delicious vegan BLT salad wrap. The possibilities are endless!
Why I think you’ll love this red lentil flatbread recipe.
Yes, simplicity and only needing two ingredients are enough to make anyone happy. But, here are a few more reasons you’ll treasure this recipe…
- fiber and protein
- it’s vegan, oil-free, and gluten-free
- no baking and you’re done in 10 minutes – start to finish
- perfect for wraps, tacos, using with dips, or in place of naan bread
Ingredients
Before we dive into the recipe, let’s take a moment to appreciate the star ingredients of this dish.
- Red lentils: These tiny legumes are a powerhouse of nutrition. Rich in protein, fiber, and various essential nutrients, red lentils are a fantastic addition to any diet. They are known for their delicate flavor and quick cooking time, making them an ideal base for our flatbread.
- Water: Simple, yet essential, water not only helps bind the lentils together but also ensures that the flatbread achieves the desired consistency.
- Optional: Try tossing in your favorite spices and herbs for flavor or just a little salt and pepper.
How to make red lentil flatbread?
In a world of complex recipes and lengthy ingredient lists, the 2-ingredient red lentil flatbread stands as a shining example of simplicity meeting nutrition and flavor.
- Rinse and Soak: Begin by rinsing the red lentils thoroughly under cold water. Then, place the lentils in a bowl and cover them with two cups of water. Let the lentils soak for 1-2 hours. This soaking process will soften the lentils and aid in easy blending.
- Blend: After the lentils have soaked, transfer them to a high-speed blender and blend until it creates a smooth batter-like consistency. It will resemble pancake batter.
- Season to Taste: At this stage, you can enhance the flavor of the batter by adding a pinch of salt and your choice of spices or herbs. Cumin, turmeric, garlic powder, and chopped fresh herbs like cilantro, thyme, oregano, or parsley work wonderfully. Blend again briefly to incorporate the seasonings.
- Cooking the Flatbread: Heat a non-stick pan or griddle over medium heat. You won’t need any oil due to the natural moisture in the batter. Once the pan is hot, ladle about ⅓ cup of the batter onto the pan and gently spread it into a round shape using the back of the ladle. Don’t make the flatbread too thin; aim for a thickness of about ¼ inch.
- Golden Perfection: Cook the flatbread for about 2-3 minutes then flip with a spatula and cook the other side for 1-2 minutes.
- Serve and Enjoy: Transfer the red lentil flatbread to a wire rack or plate and let cool for a moment. This flatbread pairs wonderfully with dips, spreads, soups, or for replacing bread and filling with your favorite sandwich fillings.
Red lentil flatbread flavor variations
This versatile dish is a canvas for your culinary creativity, allowing you to tailor the seasonings to your preferences. Here are just a few suggestions…
- Everything Bagel Seasoning (1 Tbsp)
- Herbs – thyme, rosemary, oregano, basil, and parsley
- Garam Masala
- Cajun seasoning
- Cinnamon and raisins
- Pumpkin spice
NOTE: A good rule of thumb for adding spices is to start with 1 tablespoon then taste and season as needed.
Serving suggestions
Red lentil flatbread is not only delicious but super versatile. You can use it in place of bread for making sandwiches, wraps, or like naan with your favorite spicy Indian dish. If you’re a pizza fan these flatbreads make an excellent pizza crust.
Here are some delicious ways to enjoy these delicious flatbreads.
- top with my cashew sour cream and chopped green onions
- pop it in the toaster oven for a few minutes and spread with peanut butter and jelly
- cover with a generous smear of some oil-free hummus and crunchy veggies
- cover it with marinara sauce and my vegan mozzarella for an awesome pizza
- slice this red lentil flatbread in triangles and use it to scoop up some delicious dips like this spinach artichoke dip or vegan buffalo chicken dip.
- top with mashed avocado and vegan bacon bits
Equipment
A good high-speed blender and nonstick pan are all you need for this recipe. I love my Ballarini pans: these pans are affordable, durable, and do an incredible job.
How do I store leftover red lentil flatbread?
If you should have leftover flatbreads, which is highly unlikely, here’s how to store them properly in both the fridge and freezer so they maintain their freshness and flavor.
In the Fridge
Cool Completely: Allow the cooked red lentil flatbreads to cool down completely at room temperature before attempting to store them. This prevents excess moisture from forming inside the storage container.
Wrap or Seal: Wrap each individual flatbread in plastic wrap or aluminum foil to create a protective barrier. Alternatively, you can place the flatbreads in an airtight container. The goal is to prevent them from drying out or absorbing moisture from the fridge.
Stack with Care: If you’re stacking multiple flatbreads, place a piece of parchment paper or wax paper between each layer to prevent them from sticking together.
Refrigerate: Place the wrapped or sealed flatbreads in the refrigerator. They can be stored this way for up to 3-4 days.
In the Freezer
If you want to extend the shelf life of your red lentil flatbreads, freezing is a fantastic option.
Cool and Wrap: Similar to storing in the fridge, ensure that the flatbreads are completely cooled. Wrap each flatbread individually with plastic wrap or aluminum foil. This extra layer of protection prevents freezer burn and helps maintain their texture.
Airtight Bag or Container: Place the wrapped flatbreads in a resealable freezer-safe plastic bag or an airtight container. Removing excess air from the bag before sealing will help prevent freezer burn.
Label and Date: It’s a good practice to label the bag or container with the date of freezing. This way, you’ll know how long they’ve been stored.
Freeze: Lay the flatbreads flat in the freezer to prevent them from sticking together. They can be stored in the freezer for up to 2-3 months without significant loss of quality.
Thawing and Reheating
When you’re ready to enjoy your stored red lentil flatbreads, follow these steps:
From the Fridge:
- To reheat, lightly toast the flatbreads in a dry skillet over medium heat for a minute on each side until warmed through.
From the Freezer:
- Thaw the flatbreads in the refrigerator overnight or on the countertop for a few hours.
- Reheat by toasting them as mentioned above, or you can wrap them in a damp paper towel and microwave for about 20-30 seconds on medium power.
Remember, while these storage guidelines are generally accurate, factors like your refrigerator and freezer’s efficiency and the specific conditions in your kitchen will influence the shelf life of your flatbreads.
Top tips
- Use a nonstick pan over medium heat when making this recipe.
- Wash your lentils. It will get rid of any debris that got passed quality control.
- Let the batter rest a few minutes before cooking: it will yield softer flatbreads.
FAQ
The primary difference between these lentils is their texture and cooking time. Although red lentils take less time to cook, they may also be mushier. DO NOT use brown or green lentils for this recipe.
It’s not necessary, but it will help the lentils blend much easier and give you softer red lentil flatbreads.
Check out these other lentil recipes!
- How To Cool Lentils
- Lentil Shepherd’s Pie
- Brown Rice and Lentils
- Easy 1-Pot Lentil Soup
- Lentil Meatloaf
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Vegan Red Lentil Flatbread (2 Ingredients!)
Vegan red lentil flatbread recipe made with just 2 ingredients. This lentil flatbread is oil-free, gluten-free, protein-rich, and delicious. Perfect for wraps or your favorite dip.
- Prep Time: 2 hours
- Cook Time: 10 minutes
- Total Time: 2 hours 10 minutes
- Yield: 5–6 flatbreads 1x
- Category: Vegan Side Dish Recipes
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 1 cup of dry red lentils
- 2 cups of water
- Optional seasonings: salt, pepper, oregano, thyme, cumin, fresh herbs, or curry powder
Instructions
- Rinse and Soak: Begin by rinsing the red lentils thoroughly under cold water. Then, place the lentils in a bowl and cover them with two cups of water. Let the lentils soak for 1-2 hours. This soaking process will soften the lentils and aid in easy blending. (NOTE: you can skip the soaking and just add the water and lentils to a blender and make the batter. But, the flatbread won’t turn out as soft and flexible. If you skip the soaking use 1 ¾ cup of water.)
- Blend: After the lentils have soaked, transfer them to a high-speed blender and blend until it creates a smooth batter-like consistency. It will resemble pancake batter. (NOTE: soak the lentils in the blender instead of a bowl if you want to eliminate a step.)
- Season to Taste: At this stage, you can enhance the flavor of the batter by adding a pinch of salt and your choice of spices or herbs. Cumin, turmeric, garlic powder, and chopped fresh herbs like cilantro, thyme, oregano, or parsley work wonderfully. Blend again briefly to incorporate the seasonings.
- Cooking the Flatbread: Heat a non-stick pan or griddle over medium heat. Once the pan is hot, ladle about ⅓ cup of the batter onto the pan and gently spread it into a round shape using the back of the ladle. Don’t make the flatbread too thin; aim for a thickness of about ¼ inch.
- Golden Perfection: Cook the flatbread for about 2-3 minutes then flip with a spatula and cook the other side for 1-2 minutes.
- Serve and Enjoy: Transfer the red lentil flatbread to a wire rack or plate and let cool for a moment. This flatbread pairs wonderfully with dips, spreads, soups, or for replacing bread and filling with your favorite sandwich fillings.
Notes
Use a nonstick pan over medium heat when making this recipe.
Wash your lentils. It will get rid of any debris that got passed quality control.
Let the batter rest before blending: it will yield softer flatbreads.
Nutrition
- Serving Size: 1 flatbread
- Calories: 73
- Sugar: 0 g
- Sodium: 3.2 mg
- Fat: 0.7 g
- Carbohydrates: 14.7 g
- Fiber: 0 g
- Protein: 5.3 g
- Cholesterol: 0 mg
Not sure if you got my comment asking why you use the soaking water instead of rinsing the soaked lentils and adding 2 cups of fresh water?
Sorry, I didn’t see the comment. I’ll go back and reword – the soaking water is different from the blending water. The 2 cups of water is the fresh water used for blending. I’ll make it clearer. Thanks for letting me know.
Far too much water to lentils was very thin so add to add tapioca and flax but could not get them to hold together at all
I just made these: they are delicious and soooo easy. I added cumin and smoked paprika, but the possibilities really are endless, both sweet and savory.
thank you! keep on cooking and keep on singing:)
These were excellent and so easy and versatile! I doubled the recipe and made two batches. With one I added in Chili Powder and Cumin then topped it off with Salsa. The other I added cinnamon and vanilla then topped it off with Maple Syrup. Both were delicious! Thanks.
Love the addition ideas. Now, I must go and try:) Thank you!
So you do not RINSE the lentils after soaking? In other words, the 2 cups of water used to soak the lentils goes into the blender, not fresh water?
In the notes, you said to let the batter rest before blending. Did you mean rest before cooking? If so, how long should it rest? Thank you. I have had good luck with several of your recipes. 😊
It should say to let the batter rest before cooking. It only needs to sit for a few minutes. I changed it. Thank!
Vegan red lentil flatbread recipe made with just 2 ingredients. This lentil flatbread is oil-free, gluten-free, protein-rich, and delicious. Perfect for making wraps or your favorite dip.
The thinness is the key. Make then as thin as you can. We made sweet crepes. After they were cooked and still warm, I spread fruit compote and rolled them up. Then topped with a brush of pure maple syrup and finished them off with a sprinkle of cinnamon. Delicious, nutritious dessert!
Hi Shane,
This sounds like a great recipe. I was looking at the nutrition information, and there is no serving size listed. I’m hoping there is not 138 calories in each flatbread. Yikes! Also, about how wide did you make each one? Thanks 😊
Oop, it makes about 6 flatbreads and it should 73 calories. The servings are pretty big and remember, these are not empty calories. Fiber, protein, etc.
I’ve been making this flatbread for a few years since I first saw it on YouTube. I can swear it is the easiest bread to make, especially since I am allergic to both yeast and wheat. I can now have peanut butter (PB2) sandwiches again! Melted cheese sandwiches with any of the wonderful WFPB cheese recipes you and others produce. I can’t thank you enough for spreading the word about this wonderful recipe. You are a light in the darkness!
Can I use brown lentils? Thanks!
I said not to in the “Notes” section of the blog. Technically, you can, but you would need to soak them for about 5-6 hours and they will be a little more dense.