If you’re looking for a delicious and healthy twist on your usual pancakes, these Red Lentil Flatbreads are just what you need. They’re not only super tasty but also packed with nutrients that will keep you feeling great all day long. Red lentils are the star of this recipe, and they bring a lot to the table—literally! They’re an excellent source of plant-based protein, which is perfect if you’re trying to add more protein to your diet without relying on meat. Plus, they’re loaded with fiber, which helps keep your digestion running smoothly and keeps you full longer. And let’s not forget about the vitamins and minerals like iron, folate, and magnesium that are essential for your overall health.

These flatbreads are super versatile too. You can customize them with whatever veggies you have on hand, making them a great way to use up leftovers and sneak in some extra nutrition. They’re perfect for a quick lunch, a light dinner, or even a snack.

So, let’s get started on these easy and nourishing Red Lentil Flatbreads—you’re going to love them!

Ingredients:

• 1 cup (190 g) red lentils (soak for at least 4 hours or overnight)
• 1 cup water
• 2 tbsp. olive oil
• 50 g shredded carrot (or any veggies of your choice)
• 40 g shredded red pepper (or green or orange peppers)
• 40 g shredded cabbage (or other veggies of your choice)
• 15 g (or 1 unit) chopped green onion
• ½ tbsp. baking powder
• 1 tsp. salt
• Black pepper (optional)

Directions:

1. Soak red lentils in water for at least 4 hours or overnight (recommended).
2. Rinse them well under running water and drain extremely well.
3. In a blender, combine the soaked lentils and water. Blend until you reach a smooth batter-like consistency.
4. Transfer the lentil batter to a mixing bowl.
5. Add shredded carrot, red pepper, cabbage, chopped green onion, olive oil, baking powder, salt, and black pepper. Mix well to combine all the ingredients.
6. Heat a non-stick pan over medium heat and brush with some oil of choice.
7. Spoon a half cup of the lentil batter onto the pan and spread it gently to form a round pancake shape.
8. Cook the pancake for about 2 minutes on one side with a cover, or until it turns firm and you can flip it.
9. Flip it over using a spatula and cook for an additional 2 minutes with the cover again.
10. Turn a second time and cook each side for an extra 1 or 2 minutes without the cover this time, to allow the pancakes to cook thoroughly.
11. Repeat the process with the remaining batter. Serve hot or cold.

Prep Time, Baking Information, and Servings:

• Prep Time: 30 minutes
• Pan Cooking Time: 40 minutes
• Servings: 5

Nutritional Information (Per Serving):

• Energy: 195 calories
• Protein: 9.45 g
• Fat: 6.3 g
• Carbohydrates: 27.02 g
• Fiber: 4.8 g

Storage and Particular Recommendations:

• Store your pancakes in an airtight container in the fridge for up to 1 week.
• Reheat before serving.
• Customize the vegetables and herbs in the pancakes according to your taste preferences and what you have on hand.
• These flatbreads are incredibly versatile, so feel free to get creative and make them your own!