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    Home » Recipes » Breads

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

    Published: Sep 22, 2014 · Modified: Nov 6, 2022 by Lauren · This post may contain affiliate links · 48 Comments

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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.

    Red Lentil Flatbread
    Print Recipe
    4.54 from 13 votes

    5-Ingredient Red Lentil Flatbread

    This delicious grain-free 'bread' is made with just water and lentils!
    Prep Time3 hrs
    Cook Time25 mins
    Total Time3 hrs 25 mins
    Course: Bread
    Cuisine: Lentils
    Servings: 6 slices
    Calories: 114kcal
    Author: Lauren Goslin

    Ingredients

    • ⅔ c . red lentils , soaked in 3/4 cup water for 1-2 hours (they should plump up fairly quick)
    • ½ c . water
    • ½ 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

    • Be sure to follow the above steps for soaking the lentils.
    • Preheat the oven to 375 degrees.
    • Rinse and drain the lentils.
    • 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).
    • Prepare an 8 or 9-inch cake pan for the batter by spraying the pan with a light layer of oil.
    • Place a fitted sheet of parchment paper into the pan.
    • Pour the two tablespoons of oil atop the parchment paper.
    • Pour the batter into the prepared pan.
    • Bake the bread for 20-25 minutes, until firm to the touch and top is cracked a bit.

    Notes

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

    Nutrition

    Serving: 1g | Sodium: 158mg | Fiber: 6.5g | Calories: 114kcal | Polyunsaturated Fat: 0.9g | Saturated Fat: 3.9g | Fat: 4.8g | Protein: 5.5g | Carbohydrates: 12.8g

    Adapted from this recipe

     

    2014_09_21

    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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    Reader Interactions

    Comments

    1. Laura

      March 05, 2022 at 9:32 am

      Your recipes are amazing and so are you. We thank God for you., you really know how to make someone happy. 🙂

      Reply
    2. Sara Larson

      February 05, 2021 at 7:06 pm

      I baked the red lentils bread, but it turned out too dense.
      I did not manage to add a photo here.
      In your photo it looks more dry and fluffy.

      Reply
    3. Lenore

      May 08, 2020 at 5:37 am

      I want to try your recipe, but I have no parchment paper. Do you have any suggestions for a substitute for parchment paper? I have a well-seasoned cast iron skillet, and think I can make that work. I am diabetic, and bread spikes me. I can eat lentils, and look forward to giving this a try. Thanks!

      Reply
      • Lauren

        May 08, 2020 at 8:50 am

        I think the cast iron will work fine. I would be sure to oil it really well!

        Reply
        • Lenore

          May 08, 2020 at 9:31 am

          Oh, this bread is so good! I lined the cast iron skillet with aluminum foil - making sure it laid flat with no ripples. Then I spread some olive oil around. When it was done, I used the aluminum foil like handles to remove the bread from the cast iron. Then I flipped it onto a plate, and carefully removed the foil. Not a rip or a tear, it was awesome. I used green lentils, and even forgot the salt - but it is delicious and I look forward to making this bread again. Thanks!!

          Reply
    4. Fran

      March 22, 2020 at 7:38 pm

      Have made this a few times. This is really good! I've learned that pulsing until it is quite smooth makes a big difference in texture and enjoyability. I've flavored this a few different ways and it gets better and better. One of my favorite things is to drizzle a little warmed coconut oil over the top before putting in the oven. So good!

      Reply
      • Lauren

        March 22, 2020 at 7:57 pm

        That's so good to hear, Fran! Yes, I spread it with coconut oil and a bit of sea salt when it comes out. Makes for a nice dairy-free alternative to butter!

        Reply
    5. Franqster

      March 01, 2020 at 11:44 pm

      Just made this recipe and it was a lot of fun!
      I made two loaves - One with thyme the other with rosemary. The loaf with rosemary was much better.

      I put half a red bellpepper in both batches. I used a lil less water to account for the moisture in the bellpepper. I don't think that's necessary. My batter didn't get as smooth as yours. Tastes pretty good, a lil dense, but enjoyable. I'm looking forward to having this healthy snack all week! My spice add- ins - Turmeric, lil cumin, garam masala

      Reply
    6. Vana

      June 06, 2018 at 2:42 am

      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
    7. Teri

      July 16, 2017 at 10:53 am

      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
    8. Ana

      July 26, 2016 at 10:55 am

      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
      • Lauren

        July 27, 2016 at 12:08 pm

        Thanks Ana, I'm happy you liked it and to know it worked with mung beans!

        Reply
    9. Nikki

      July 22, 2016 at 6:27 am

      Hi, Can you recommend a diffent kind of bean? My little one cant eay then...

      Reply
      • Lauren

        July 22, 2016 at 7:45 am

        Sorry Nikki, I've only tried this with red lentils.

        Reply
    10. Nanc

      May 31, 2016 at 3:52 pm

      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
    11. Lindsay

      May 06, 2016 at 12:00 pm

      Can I make this in a blender? Also can i use a 8x8 inch pan

      Reply
      • Don

        January 30, 2019 at 9:31 pm

        Hi Lindsay:

        I’ve made it using the Vitamix, worked great (cooked it in a skillet on the stove, too - a little more gooey that way during the cooking process but turned out great.

        Reply
      • Kirby

        September 01, 2019 at 10:39 am

        This recipe is amazing! Thank you!! I love it with green lentils. How do you store it? I’ve been putting leftovers in the fridge but am wondering if it would do Ok outside the fridge. THANKS

        Reply
        • Lauren

          September 04, 2019 at 12:46 pm

          Thank you Kirby! I keep it in the fridge and warm it up in the oven or toaster as I use it. 🙂

          Reply
    12. Madeleine

      April 26, 2016 at 4:17 pm

      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
      • Lauren

        April 26, 2016 at 7:19 pm

        That's great Madeleine! Not sure about the loaf, seems like that would take a lot of lentils! 🙂

        Reply
    13. Anja

      April 09, 2016 at 5:37 am

      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
      • Lauren

        April 09, 2016 at 9:01 am

        That's great Anja, we love it here too!

        Reply
    14. Anja

      March 27, 2016 at 6:22 am

      I love red lentils, but I've never used them in bread. Have to try this!

      Reply
    15. Raia Torn (@RaiaTorn)

      March 11, 2016 at 6:50 pm

      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
      • Lauren

        March 12, 2016 at 8:26 am

        That's great Raia, thanks so much!

        Reply
    16. Bethany

      March 06, 2016 at 3:49 pm

      This looks great! Love how simple and healthy it is! Pinning!

      Reply
    17. Tea

      January 07, 2016 at 3:14 pm

      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
      • Lauren

        January 08, 2016 at 1:39 pm

        I'm happy you enjoyed it Tea!

        Reply
    18. Rose

      December 27, 2015 at 12:11 am

      Thanks. I find it's great with a garlic processed with the batter. No arugula necessary...

      Reply
    19. June

      June 09, 2015 at 6:58 pm

      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
    20. Cassandra

      March 19, 2015 at 12:42 pm

      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
      • Lauren

        March 19, 2015 at 6:18 pm

        Hooray indeed! I'm so happy you enjoy the recipe Cassandra, and great idea with the buns! 🙂

        Reply
    21. Manda

      March 15, 2015 at 4:42 pm

      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
      • Lauren

        March 15, 2015 at 5:50 pm

        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
    22. DebT

      December 02, 2014 at 1:59 pm

      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
      • Lauren

        December 02, 2014 at 7:36 pm

        That's great Deb, I'm so happy you enjoyed it! 🙂

        Reply
    23. Julia @ Swirls and Spice

      October 08, 2014 at 9:11 am

      Yum! I'd love to try this bread and pesto!

      Reply
    24. ATasteOfMadness

      September 29, 2014 at 4:40 am

      This looks amazing! WHat an awesome idea!

      Reply
    25. Thalia @ butter and brioche

      September 29, 2014 at 2:45 am

      I have never made flatbread before and I totally am loving that you use red lentils in this recipe. Thanks for sharing it!

      Reply
    26. Gabby @ the veggie nook

      September 23, 2014 at 2:40 pm

      Yum, I love your take on a flat-bread! I make socca loads, but I'm definitely doing to have to try this. And arugula is pesto- yum. So peppery!

      Reply
    27. Jill

      September 22, 2014 at 10:31 am

      Wow I love that this bread is totally flour free! Going to have to try it! Any reason why canned lentils wouldn't work?

      Reply
      • Lauren

        September 23, 2014 at 8:23 am

        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
    28. Mike @TheIronYou

      September 22, 2014 at 7:33 am

      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
    29. Sharon

      September 22, 2014 at 7:11 am

      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
      • Lauren

        September 22, 2014 at 7:56 am

        Thanks Sharon! Great reference with the PB and J. 🙂

        Reply
    30. dawn

      September 22, 2014 at 5:16 am

      that looks fantastic!!! can't wait to make it!!! you're so smart 🙂

      Reply
      • Lauren

        September 22, 2014 at 7:55 am

        Lol, thanks Dawn! xo

        Reply

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    Hi there, I'm Lauren Goslin, and I've been a food blogger for over ten years. My goal with this blog is to show you healthy, lower sugar recipes that my family and I enjoy.

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