Green Power Red Lentil Flatbread

Introduction

If you’re looking for a wholesome, protein-packed, and gluten-free flatbread, this Green Power Red Lentil Flatbread is perfect. Made with red lentils, fresh greens, and herbs, it’s loaded with fiber, plant-based protein, and vitamins. Unlike traditional bread that requires kneading and yeast, this flatbread is made from a simple batter and pan-cooked, making it quick and easy. It’s ideal as a wrap, pizza base, or a side to soups and curries.

Soaking Time (lentils): 2 hours (or overnight)

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes (plus soaking)

Servings: 4–6 flatbreads

Ingredients

1 cup red lentils (masoor dal)

1 cup water (plus more for soaking)

1 cup fresh spinach or kale (lightly packed)

2 tbsp fresh cilantro or parsley

1 garlic clove

½ tsp cumin powder

½ tsp salt (or to taste)

¼ tsp black pepper

½ tsp baking powder (optional, for fluffier texture)

Olive oil or avocado oil (for cooking)

Instructions

Soak the Lentils

Rinse red lentils thoroughly until the water runs clear.

Soak them in water for at least 2 hours or overnight. Drain well.

Make the Batter

Add soaked lentils, 1 cup fresh water, spinach (or kale), cilantro, garlic, cumin, salt, and pepper into a blender.

Blend until completely smooth and slightly thick (like pancake batter).

Stir in baking powder if using.

Cook the Flatbread

Heat a non-stick skillet or cast-iron pan over medium heat and lightly grease with oil.

Pour about ½ cup of batter into the pan, spreading it into a circle (like a thick crepe).

Cook for 2–3 minutes per side until golden brown and cooked through.

Repeat with remaining batter, greasing the pan as needed.

Serve

Stack the flatbreads and keep warm in a clean towel until serving.

Serve plain or use as a wrap, pizza base, or side bread.

Tips

If batter is too thick, add a splash of water to loosen it.

For extra nutrition, add grated zucchini, carrot, or beet to the batter.

To boost flavor, sprinkle sesame seeds or nigella seeds on top before flipping.

Store leftovers in the fridge for up to 3 days or freeze with parchment between layers.

Serving Suggestions

Use as a wrap for grilled veggies, hummus, or chicken.

Top with avocado, smoked salmon, or scrambled eggs for a power breakfast.

Pair with lentil soup, curry, or salad for a complete meal.