This incredible red lentil flatbread is the perfect way for someone with a lot of food allergies (me!) to enjoy bread! Only four major ingredients needed, and it's high in natural protein.
Lately, I've been enjoying a lot of this delicious, high protein red lentil 'bread'.
While I'm not celiac, I do watch my gluten intake, as it can be irritating to my digestive tract.
This flatbread has been a Godsend, in that it satisfies my craving, it's high in protein, easy to make, and delicious!
I first made this recipe as an accompaniment to soup, but I'm finding it pairs well with quite a few recipes, including pesto and even nut or seed butter.
One of my favorite simple ways to enjoy it is just with a slather of coconut oil and a sprinkle of 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 in the oven to reheat it.
Red Lentil Flatbread
- ⅔ cup red lentils soaked in water for 1-8 hours
- ½ cup water
- ½ teaspoon sea salt
- 2 Tablespoons oil coconut and olive both work
- few dashes spices optional; cumin, curry, and turmeric are all delicious!
- 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.
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.