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5-Ingredient Red Lentil Flatbread (Gluten-Free, Nut-Free)

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I’m the type of person that thrives on routine.

5-Ingredient Red Lentil Flatbread (Gluten-Free, Nut-Free)

My day typically ensues with some tiny person tugging on my arm and asking me for an apple or toast.

Depending on how tired I am, I might grumble for her to let mommy sleep, or I might adeptly realize that my day has begun.

So, I get up, use the restroom, brush my teeth, drink water, and dizzily make my way to the kitchen, where I proceed to grant her request.

Once I am up, showered, and ready, I make both girls breakfast, consisting of pancakes, waffles, smoothies, hot oatmeal, or eggs and toast (I have a nice little rotation going on with these meals, which keeps things interesting for them).

Depending on whether or not it’s a school day, we end up either going to the gym or running errands until around noon, when we all reconvene back at the house for lunch.

Curried Red Lentil Flatbread with Arugula Pesto (GF, Nut-Free)

Lately, my typical huge lunch salad has taken a back seat to this delicious, high protein ‘bread’.

As a kid/young adult, I used to love all things bread. Having sandwiches for lunch, whether it be from a local fast food place or my own home, was the penultimate mid-day meal. For one of my favorite homemade sandwiches, I would lightly toast two pieces of bread, while heating up some turkey lunch meat in a skillet. I would then layer the turkey with some swiss cheese and mayo onto the bread and fry the sandwich in the pan until the cheese melted.

Though I wouldn’t turn my nose up at that sandwich today, my palate has definitely matured and moved onto more allergy-appropriate meals.

I first made this flatbread as an accompaniment to soup, but I’m finding it pairs well with quite a few recipes, including pesto and nut or seed butter.

Curried Red Lentil Flatbread with Arugula Pesto (GF, Nut-Free) 3

One of my favorite simple ways to enjoy it is just with a slather of coconut oil and a sprinkle os sea salt.

I love how filling it is! The bread literally tides me over for hours, and I also enjoy that I can make a batch and it keeps for a few days after, eliminating the need to make it daily. I just pop it into the toaster to reheat it.

5 from 3 votes
Red Lentil Flatbread
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5-Ingredient Red Lentil Flatbread
Prep Time
3 hrs
Cook Time
25 mins
Total Time
3 hrs 25 mins
 

This delicious grain-free 'bread' is made with just water and lentils!

Course: Bread
Cuisine: Lentils
Servings: 6 slices
Calories: 114 kcal
Author: Lauren Goslin
Ingredients
  • 2/3 c . red lentils , soaked in 3/4 cup water for 1-2 hours (they should plump up fairly quick)
  • 1/2 c . water
  • 1/2 t . sea salt
  • 2 T . oil (coconut and olive work great)
  • OPTIONAL: I like to use a variety of spices in here , including curry, cumin, garlic powder, and turmeric. Not too much of any, as I like the flavor of the bread to shine through.
Instructions
  1. Be sure to follow the above steps for soaking the lentils.
  2. Preheat the oven to 375 degrees.
  3. Rinse and drain the lentils.
  4. Process the lentils with the 1/2 cup water, salt, and any spices you like for at least 60-90 seconds (the resulting batter should be smooth).

  5. Prepare an 8 or 9-inch cake pan for the batter by spraying the pan with a light layer of oil.

  6. Place a fitted sheet of parchment paper into the pan.
  7. Pour the two tablespoons of oil atop the parchment paper.
  8. Pour the batter into the prepared pan.
  9. Bake the bread for 20-25 minutes, until firm to the touch and top is cracked a bit.
Recipe Notes

Nutrition facts are based on using coconut oil. WW Points (new system): 3

Nutrition Facts
5-Ingredient Red Lentil Flatbread
Amount Per Serving (1 g)
Calories 114 Calories from Fat 43
% Daily Value*
Total Fat 4.8g 7%
Saturated Fat 3.9g 20%
Polyunsaturated Fat 0.9g
Sodium 158mg 7%
Total Carbohydrates 12.8g 4%
Dietary Fiber 6.5g 26%
Protein 5.5g 11%
* Percent Daily Values are based on a 2000 calorie diet.

Adapted from this recipe

 

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2014_09_211

Curry, cumin, turmeric, and garlic powder are all really nice accoutrements to this recipe, and I’m already dreaming of ways to make this sweet…

Curried Red Lentil Flatbread with Arugula Pesto (GF, Nut-Free) 4

Though you may be tempted to skip the lentil soaking process, I wouldn’t! The resulting bread turns out a bit more grainy, which I didn’t care for.

The short soak period softens the lentils and creates a great, soft, smooth texture that’s reminiscent of socca. 🙂

Are you a routine person or more spontaneous in your life?

Shared with: Allergy-Free Wednesday, Gluten-Free Friday, Savoring Saturdays

 

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Comments

  1. Loved this flatbread. I added half a teaspoon of marmite (a yeast extract) for a meaty flavour (I normally add marmite to a chili beans soup too), Also I used half a shake of garlic powder and mixed in the coconut oil, then poured it on a nonstick pan (without the parchment paper) & baked it! Delicious!

    Reply

  2. Oh man, this was so good! I haven’t had bread in so long, so this was a real treat for me, and I felt so healthy eating it! I just added in some curry powder (about 1/2 t.?) and it was yum!

    Reply

  3. Hi! Great recipe … I used split mung beans for this as it was what I had, and it worked great! Getting ready to use the lentils this time.
    Thanks 🙂

    Reply

  5. I am adding this to my menu list. I didn’t realize how much protein I lost from my diet when diagnosed with dairy allergies. this will help me add protein back into my diet

    Reply

  7. Made this yesterday and it was great! What an awesome recipe. Is there any way this recipe could be modified to be made into a loaf?

    Reply

  8. Now I’ve tried it, actually twice! First time I did it according to the recipe and the next time I added some shredded cheese. I liked it both ways. Such a nice option for bread – packed with lots of protein :).

    Reply

  10. I made this for lunch yesterday, and while it didn’t turn out as beautiful as yours, my family raved about it. 🙂 Thanks so much for sharing it with us at Savoring Saturdays, Lauren! I’m featuring it this weekend. 🙂

    Reply

  12. Wouldn’t you know it, I forgot to oil the parchment paper! But it’s ok, it just takes some careful peeling:).
    This was really a pleasant surprise, just how bread-like lentils can turn out to be. I guess it’s a similar magic that happens when you make your desserts with cooked beans? On that note, I can’t help but wonder how this would be if made into a sweet variety of bread, maybe with some raisins and cinnamon… I’ll report back if I should dare to try it sometime.
    It gets such a nice crispy crust when toasted, so lovely.
    While tasting it I could tell that it would par nicely with the pesto you described. Maybe next time I’ll have some. But without the pesto, I’ll definitely be putting other spices in it, not curry.
    Thanks for another great recipe!

    Reply

  14. Lauren, this bread is delicious and SO easy! We are not curry fans so I substituted onion powder and it was delicious…a little like a fine cornbread. We ate it with chicken stew and it was perfect.

    Looking forward to toasting some in the morning.

    Reply

  15. I make hamburger buns with this recipe (in a hamburger bun pan) and they work great! I use 1 tablespoon coconut oil in the batter and just lightly oil the pan. They hold up well, are delicious toasted and are very versitile. Hooray to have bread without flour. Thank you so much!

    Reply

  16. I made this tonight (somewhat apprehensively– I feel like a perpetual novice in the kitchen) and it is delicious! Not to mention easy, nutrient-dense and pretty cheap. I added a dash of onion powder to the curry. You’re right, all kinds of spice combinations could work in this. Definitely going to make this again and probably indefinitely!

    I didn’t make the pesto because I don’t have most of the ingredients. To replace it, I sort of made up a coconut sauce based on a quick internet search. That was not a great success. If I’d had a red pepper to roast, I imagine I could have made a pretty good sauce from that. Or maybe something tomato-based.

    Do you think it would work well with one tablespoon oil on the parchment instead of two?

    Reply

    • Hi Manda,

      I’m so happy you enjoyed the bread! It think one tablespoon would work fine…just be sure it coats the bottom of the pan completely. 🙂

      Reply

  17. What a savory delight! Absolutely delicious and so easy to make. I doubled the recipe. And, I added a cup of spinach+parsley pulp to the blender for processing with the lentils.
    Fabulous! Thank you so much for sharing the recipe.

    Reply

    • Hi Jill,

      I think canned lentils would create more of a mushy bread… I would just stick with the recipe to avoid a possible waste of time and money. 🙂

      Reply

  23. Ah, routine. Parents love it. Kids crave it. Personally, I hate it. I’m so not a creature of habit, I get bored even when I do the same thing twice…
    But oddly enough, I never got bored of triathlon. Probably because every single race is different one of a kind. Who knows???

    Btw, that bread reminds me of socca, which I love. I should try it soon!

    Reply

  24. Routine, routine, routine. Did I mention routine? 😉 I’m with you on finding peace in repetition. And how delicious does that bread look? Cumin and lentils are like PB &J. A match made in heaven.

    Reply

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