Lentil Flatbread
Truly feel-good food: lentil flatbreads (shown here stuffed with mayo-free coleslaw, a favorite on the YouTube channel). For the vegans/vegetarians/gluten-free/corn-allergic of your life, serve these alongside any vegetable salad to turn it into a hearty wrap.
I adore that it’s flavor-flexible. Add spices to amplify however you’re serving, or chopped herbs or garlic and shallots. I also like that this recipe makes 6 full size flatbreads, so you can quickly finish them off without worrying about wasting food.
*Major note: cool them in the shape you plan to use them in (i.e., half rolled, like a taco, for wraps. Or flat, for something open-faced.) They will easily tear if you manipulate them too much.
Lentil Flatbread
Ingredients:
1 cup dried split lentils (uncooked) (200g)
1.25 cups water
pinch of salt
optional spices, diced shallot, herbs
oil, for cooking
Recipe summary: Blend lentils, salt, and spices and water together. Let sit for a few minutes to absorb. Heat a pan over medium low heat. Pour in 1/2 tsp oil. Pour 1/3 cup batter and spread out with spoon or bottom of measuring cup. Cook for 2 minutes, 3 minutes for thicker spread. Flip and cook for 1 more minutes (2 minutes for thicker flatbread). Makes 6 flatbreads.
Serve with mayo-free, almost vegan coleslaw.
