I love finding recipes that feel nourishing and satisfying but still simple to make, and this high-protein lentil flatbread has become one of my favorite discoveries. It’s naturally gluten-free, packed with plant-based protein, and infused with fresh herbs and spices that make each bite flavorful and aromatic. Whether I’m looking for a healthy snack, a wrap base, or a side to go with soups and salads, this flatbread is my go-to.
What I love most is how easy it is to make from scratch with just a handful of pantry ingredients and how versatile it is for any meal of the day.
Why This Recipe Works
This lentil flatbread isn’t just healthy — it’s genuinely delicious. Here’s why I keep making it:
- High in plant-based protein: Red lentils are the star, keeping it filling and satisfying.
- Gluten-free and allergy-friendly: Perfect for anyone avoiding wheat or grains.
- Infused with herbs and spices: Full of savory, earthy flavor.
- Incredibly versatile: Use as a wrap, dipper, or even as a pizza crust base.
- Quick and easy: Soak, blend, season, and cook. That’s it!
Ingredients You’ll Need
(Makes 4–6 flatbreads | Prep Time: 10 minutes | Soak Time: 2 hours | Cook Time: 20 minutes)
- 1 cup dry red lentils
- 2 cups water (for soaking)
- 1/2 cup water (for blending)
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil (plus more for cooking)
- Fresh parsley or cilantro for garnish (optional)
How I Make High-Protein Lentil Flatbread (Step-by-Step)
1. Soak the Lentils
I start by rinsing the lentils thoroughly and then soaking them in 2 cups of water for about 2 hours. This softens them and makes them easy to blend.
2. Blend the Batter
Once the lentils are softened, I drain them and add them to a blender with 1/2 cup of fresh water, minced garlic, salt, cumin, oregano, black pepper, and olive oil. I blend until smooth and slightly thick — almost like pancake batter.
3. Preheat the Pan
I heat a non-stick skillet over medium heat and add a touch of olive oil.
4. Cook the Flatbreads
I pour about 1/4 cup of batter into the skillet, spreading it gently into a circle. I cook for 2–3 minutes on each side until golden brown and cooked through. I repeat until all the batter is used, placing finished flatbreads on a plate lined with a kitchen towel.
5. Garnish and Serve
Before serving, I like to sprinkle the flatbreads with fresh herbs or even a dash of red pepper flakes for extra flavor.
My Favorite Tips for Perfect Lentil Flatbread
- Soak thoroughly: Don’t skip this step — it makes blending smooth and cooking easier.
- Use fresh garlic and herbs: They really elevate the flavor.
- Adjust the thickness: Add a splash more water if the batter is too thick, but it should still hold together.
- Cook on medium heat: Too high, and they’ll burn before cooking through.
- Make ahead: Store in the fridge and reheat on a skillet for a quick snack or meal base.
How I Use This Lentil Flatbread
I love how versatile this recipe is. Here are some ways I enjoy it:
- As a wrap filled with hummus, veggies, and grilled chicken
- Topped with avocado, cherry tomatoes, and a drizzle of olive oil
- Served alongside soups or stews for dipping
- Used as a gluten-free pizza crust
- With a bowl of tzatziki or yogurt dip for a simple appetizer
FAQs (From My Kitchen to Yours)
Q: Can I use green lentils instead of red?
A: Red lentils blend more smoothly and cook faster, but green lentils can work — just be sure to soak longer and blend thoroughly.
Q: How long does it keep?
A: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on a pan or in the oven.
Q: Can I freeze these flatbreads?
A: Yes! Let them cool completely, separate with parchment paper, and freeze in a zip-top bag for up to 2 months.
Q: What if I want it spicier?
A: Add a pinch of chili powder or cayenne pepper to the batter for extra heat.
Why This High-Protein Lentil Flatbread Deserves a Spot in Your Kitchen
This recipe has become one of my favorite healthy staples. It’s quick, easy, and full of flavor. Whether I’m making a simple snack or building a nutritious meal, this lentil flatbread is always a reliable choice. It’s proof that healthy food can be delicious, satisfying, and simple to prepare.
I hope you give this recipe a try — once you make it, you’ll find endless ways to enjoy it.
The Simple High-Protein Lentil Flatbread I Keep Coming Back to for Easy Meals
Ingredients
- 1 cup dry red lentils
- 2 cups water (for blending)
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 2 teaspoons black pepper
- 1 tablespoon olive oil (plus more for cooking)
- 2 cups of water (for batter consistency)
- 1 cup of batter for each flatbread
Instructions
- Rinse the dry red lentils under cold water until the water runs clear.
- Soak the lentils in water for about 30 minutes, then drain.
- In a blender, combine the soaked lentils, 2 cups of water, salt, cumin, oregano, and black pepper. Blend until smooth.
- Heat a non-stick skillet over medium heat and add a little olive oil.
- Pour about 1 cup of batter into the skillet, spreading it out to form a flatbread.
- Cook for 5-7 minutes on one side, until golden brown, then flip and cook for another 5 minutes.
- Repeat with the remaining batter, adding more oil to the skillet as needed.
- Serve warm or store in an airtight container for later use.
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