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Vegan Lentil Flatbread
Curries and stews just aren’t the same without a nice piece of flatbread to dip with. This plant based vegan lentil flatbread recipe couldn’t be any simpler. With just two ingredients, these are super quick to whip up for any meal of the day. They work great for sopping up the gravy left in your bowl or as a bread substitute for peanut butter and jelly sandwiches!
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Equipment
Ingredients
- 1 cup red lentils
- 2 cups water
Instructions
- Rinse beans under running water to rinse off any debris.
- Soak the lentils in the water for 3 hours.
- Pour into a blender and blend until creamy.
- Preheat a nonstick pan or griddle on medium high.
- Pour a ladle full into pan and swirl into a nice circle.
- Cook until bubbles pop in batter, similar to cooking pancakes.
- Flip and cook on other side.
- Eat immediately or store in a tupperware container in the fridge for up to a week.
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Nutrition info
Calories: 53kcalCarbohydrates: 9gProtein: 4gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 3mgPotassium: 143mgFiber: 5gSugar: 0.3gVitamin A: 6IUVitamin C: 1mgCalcium: 10mgIron: 1mg
92 comments
Hello. Do you think this would work with red split lentils as I have those on hand? Thank you!
yes
Hello Jill, I wondering how to store and freeze this.
Thank you in advance.
I usually store mine in an airtight glass tupperware with a piece of parchment between each so they are easy to take out one at a time.
Just made these using the small scan pan and it works beautifully. I tried the non stick griddle but didn’t like how they looked. Lol. Thanks for this amazing recipe and video. Timely as I’m staying away from grains at the moment so this is perfect.
Thank you soooo very much for this delicious flatbread!! So easy to make, too!!