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Lentils Flatbread Bright Line Eating

Easy Lentil Flatbread

Enjoy this flour-free, sugar-free flatbread recipe that only uses lentils, water, and seasoning! It will soon become one of your favorites, as it has for me.
5 from 2 votes
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Cook Time 30 mins

Equipment

  • 12x17 cookie sheet (with lip)
  • Silpat nonstick mat (or parchment paper)
  • Blender

Ingredients
  

  • 1 cup uncooked (raw) red lentils
  • 1/2 cup water (plus more for soaking and blending)
  • 1/2 tsp salt
  • 1 tbsp Everything But The Bagel Seasoning (or your favorite seasoning)

Instructions
 

  • Soak the lentils in water overnight in the fridge. Use a larger ball jar or a bowl to do this, as the lentils will expand and you want to give them plenty of room.
  • The next day when you're ready to cook them, rinse the lentils well, and add them to a blender (high speed preferred, but a regular blender will do).
  • Add in about 1/2 cup to 3/4 cup water (it should come up 3/4 of the way up the lentils in the blending container) and 1/2 tsp salt. Blend on high until smooth. For high speed blenders, this should take under a minute. For lower-speed blenders, this might take a while.
  • To bake, line an edged baking sheet (the larger the better - I used a lipped 12 by 17 inch sheet) with a Silpat nonstick sheet (parchment paper works, just not as well), and pour out the lentil mixture in the pan. Spread it around evenly and make sure it’s all a leveled, even thickness (you may have to move the pan around to spread the batter).
  • Sprinkle with the Everything But The Bagel seasoning and bake at 350 degrees for about 30 minutes until done. Keep an eye on it - I sometimes prefer to make it more of a cracker type product and sometimes keep it in there up to 40 minutes or more. 

Notes

  • The size of the pan really matters. You want to spread this out thin so it cooks well and doesn't come out crumbly.
  • If you can invest in a Silpat sheet, it will come out the best. I've seen it stick to parchment paper, and if that happens, simply peel it off. 
  • For my own personal portions, I could 6 ounces of this as a protein.
  • Store in a bowl covered with a tea towel, no more than the day you make it and an extra day (it dries up fast). I often freshen it up the next morning by putting it in a toaster. 
  • For measuring, since many of us follow different plans, you do you. However, 1 cup dry lentils typically leads to 4 portions of cooked lentils.