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
Ingredients
- 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!
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
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.
that looks fantastic!!! can’t wait to make it!!! you’re so smart 🙂
Lol, thanks Dawn! xo
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.
Thanks Sharon! Great reference with the PB and J. 🙂
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!
Wow I love that this bread is totally flour free! Going to have to try it! Any reason why canned lentils wouldn’t work?
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. 🙂
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!
I have never made flatbread before and I totally am loving that you use red lentils in this recipe. Thanks for sharing it!
This looks amazing! WHat an awesome idea!
Yum! I’d love to try this bread and pesto!
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.
That’s great Deb, I’m so happy you enjoyed it! 🙂
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?
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. 🙂
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!
Hooray indeed! I’m so happy you enjoy the recipe Cassandra, and great idea with the buns! 🙂
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.
Thanks. I find it’s great with a garlic processed with the batter. No arugula necessary…
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!
I’m happy you enjoyed it Tea!
This looks great! Love how simple and healthy it is! Pinning!
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. 🙂
That’s great Raia, thanks so much!
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?
That’s great Madeleine! Not sure about the loaf, seems like that would take a lot of lentils! 🙂
Can I make this in a blender? Also can i use a 8×8 inch pan
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.
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
Thank you Kirby! I keep it in the fridge and warm it up in the oven or toaster as I use it. 🙂
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
Hi, Can you recommend a diffent kind of bean? My little one cant eay then…
Sorry Nikki, I’ve only tried this with red lentils.
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 🙂
Thanks Ana, I’m happy you liked it and to know it worked with mung beans!
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!
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!
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
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!
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!
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!
I think the cast iron will work fine. I would be sure to oil it really well!
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!!
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.
Your recipes are amazing and so are you. We thank God for you., you really know how to make someone happy. 🙂
Hi, I just made this and it turned out great can’t wait to try it I added Salt ,Pepper, 1/2 teaspoons of Turmeric just to see how that taste .
I might try some herbs next time so I’ve got a few versions in the freezer.