Description

This Irresistibly Easy High-Protein Red Lentil Flatbread recipe features a wholesome, nutritious, and delicious way to enjoy red lentils in a versatile flatbread form. Soaked red lentils are blended into a batter with chia seeds for extra protein and texture, seasoned with aromatic spices, and cooked on a stovetop to achieve soft, flavorful flatbreads perfect for wraps, dips, or alongside any meal.

Ingredients

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Flatbread Batter

1 cup red lentils, soaked for at least 4 hours or overnight
300 ml water (adjust as needed to achieve batter consistency)
2 tbsp chia seeds (or flaxseeds)
1 tsp salt (adjust according to dietary needs)
1 tsp garlic powder (optional)
1/2 tsp black pepper (omit if preferred)
Herbs and spices like 1/2 tsp cumin powder, 1/4 tsp turmeric, or a handful of fresh cilantro finely chopped

For Cooking

1 tbsp olive oil (for greasing the pan)

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Instructions

Soak the Lentils: Rinse 1 cup of red lentils thoroughly and soak them in water for at least 4 hours or overnight to soften and improve digestibility.
Prepare the Batter: Drain the soaked lentils and add them to a blender with 300 ml of water, 2 tablespoons of chia seeds or flaxseeds, salt, garlic powder, black pepper, and your chosen herbs/spices like cumin, turmeric, or cilantro. Blend until you get a smooth, pourable batter. Adjust water quantity slightly if needed to reach the right consistency.
Rest the Batter: Let the batter rest for 10-15 minutes at room temperature. This allows chia seeds to absorb moisture and thicken the batter, helping the flatbreads hold together better during cooking.
Heat the Pan: Heat a non-stick skillet or flat pan over medium heat. Grease lightly with 1 tablespoon of olive oil using a brush or paper towel.
Cook the Flatbreads: Pour a ladleful of batter onto the hot pan and spread gently into a circle about 6-7 inches in diameter. Cook for about 3-4 minutes until bubbles form on the surface and the bottom is golden brown. Flip carefully and cook the other side for another 3 minutes until cooked through and slightly crispy on edges.
Repeat Steps: Continue with the remaining batter, greasing the pan lightly as needed for each flatbread.
Serve Warm: Serve these high-protein red lentil flatbreads warm with dips, curries, or use as wraps filled with your choice of vegetables or proteins.

Notes

Soaking lentils is essential to soften them and aid blending; do not skip.
Chia seeds or flaxseeds act as a binding agent; you can substitute with similar seeds if desired.
Adjust spices according to your taste preference.
If the batter is too thick, add a little more water to facilitate spreading.
Cook flatbreads on medium heat to avoid burning and ensure even cooking.
These flatbreads can be stored in the refrigerator for 2-3 days and reheated on a skillet before serving.