Easy Red Lentil Flatbreads: High Protein & Veggie Packed
These naturally gluten-free red lentil flatbreads are soft, flexible, and packed with veggies. Soaked red lentils blend into a silky batter that cooks into sturdy, high‑protein wraps you can fold without cracking—perfect for meal prep, breakfast, or quick lunches.
Equipment
- High-speed blender
- Large non-stick skillet or griddle
- Spatula
- Mixing Bowl
- Measuring cups and spoons
- Lid for skillet
Ingredients
Batter Base
- 1 cup red lentils, dry (split) soak 4 hours to overnight, then drain & rinse well
- 1 cup water for blending the batter
Veggie & Seasoning Mix
- 2 tbsp olive oil plus more for brushing the pan
- 50 g carrot, finely shredded
- 40 g red bell pepper, finely shredded green or orange also work
- 40 g cabbage, finely shredded
- 15 g green onion, finely chopped about 1 medium
- 1/2 tbsp baking powder helps the flatbread rise slightly
- 1 tsp salt or to taste
- black pepper to taste, freshly ground preferred
Instructions
- Soak the lentils. Add the red lentils to a bowl and cover with plenty of water. Soak for at least 4 hours or overnight. Drain and rinse very well until water runs clear.
- Blend the base. In a high-speed blender, combine soaked lentils with 1 cup fresh water. Blend until perfectly smooth and the consistency of thick pancake batter.
- Fold in veggies & seasonings. Transfer batter to a bowl. Stir in olive oil, shredded carrot, red pepper, cabbage, green onion, baking powder, salt, and black pepper until evenly distributed.
- Preheat skillet. Heat a non‑stick skillet over medium heat and lightly brush with oil. Keep a lid nearby.
- Cook first side. Spoon about 1/2 cup batter onto the skillet and spread into a round. Cover and cook ~2 minutes, until set at the edges and golden underneath.
- Flip & finish. Flip, cover and cook ~2 minutes. Uncover, flip once more and cook 1–2 minutes per side to drive off excess moisture. Repeat with remaining batter, oiling the pan as needed.
- Serve. Enjoy warm as wraps, with dips, or as a savory pancake. Store cooled flatbreads refrigerated up to 4 days; reheat in a dry skillet.
Notes
Tips: Drain lentils very well after soaking to avoid a thin batter. Keep flatbreads a bit thicker for foldable wraps. For extra flavor, add cumin, smoked paprika, or minced herbs.
Make ahead: Batter can rest 1–2 hours in the fridge; stir before cooking.
Make ahead: Batter can rest 1–2 hours in the fridge; stir before cooking.