Oops, spoiler alert. So I guess you know what the 2 ingredients are now. You might be scratching your head… how can one possibly end up with gluten free flatbreads from nothing but dried red split lentils and some fresh kale?
Shout out to my beautiful friend Leisa who sent me the link to this recipe which is the 1 ingredient version of this lentil flatbread recipe. Or tortillas, as they’re referred to in that recipe. I prefer the term ‘flatbread’ as they are a bit thicker than your average tortilla. You could even call them savoury pancakes or crepes (hmm… vegan breakfast ideas are brewing)!
I was shocked that I had never come across this idea before, considering I am a lentil-lover from the old school! I thought for sure they would fall apart, taste weird or just be wrong in some other way. Nothing can be so simple, right?
I guess it can, because these babies are just TOO EASY!
What’s so good about them?
Well, let’s see… aside from being vegan (obviously), these lentil flatbreads are:
- Gluten free
- High protein
- Super duper easy to make
- Made with just 2 ingredients – dried red split lentils and kale
- Soft and malleable yet strong enough to hold your fillings
- An easy way to get some kale into your belly
- Versatile – use them as lunch wraps, soft taco shells/tortillas, crepes, naan bread… whatever!
- Mild in flavour
- Potentially life-changing (they were for me!)
How to make ’em
A good non-stick pan is crucial or you’ll end up with lentil blob-breads rather than flatbreads. That said, it’s pretty hard to stuff this lentil flatbread recipe up!
Basically, you just get 1 cup of red split lentils, rinse them well in a strainer and place them in a bowl with 2 cups of filtered water to soak for at least 6 hours. Then you chuck the whole lot (lentils and water), along with 1 cup of roughly chopped fresh kale leaves, into a blender and blend it till it looks like thick, frothy green soup…
Then you heat your frying pan over medium-high heat and optionally add a tiny drizzle of olive oil. This isn’t necessary if you have a really good non-stick pan but if you are at all in doubt of its non-stick ability then I would recommend it.
You then take 1/4 cupfuls (approximately 1 ladleful) of the mixture and tip it into the pan, gently and quickly spreading it with the back of the ladle so its thickness is even. I’ve found the most ideal size for the lentil flatbreads to be around 7 inches (around 18cm) in diameter and around 3 millimetres thick. Anything bigger or thinner and they can become susceptible to breaking when you flip them.
Flip after around 30-40 seconds and cook on the other side for around a minute before flipping onto a plate. Repeat till the mixture is all gone.
And that’s it… seriously, how cool?!
Hope you get as excited over these as I did!
Gluten free, high protein, simple and delicious!
- 1 cup dried red split lentils
- 1 cup roughly chopped kale leaves
- 2 cups filtered water
- salt & pepper / spices (optional)
- olive oil as needed - for frying (optional)
Thoroughly rinse the lentils in a strainer then place them in a bowl.
Add 2 cups of filtered water, stir with a spoon and cover. Leave to soak for 6-10 hours.
Add the contents of the bowl to a blender along with the kale and blend until very smooth (1-3 minutes). The mixture will be light and frothy.
Heat a non-stick pan over medium-high heat and drop 1/4 cupfuls of the mixture (stirring a little before scooping as it can tend to separate) into the frying pan, quickly spreading it with the back of a spoon to achieve the thickness and size you desire - I recommend around 7 inches and 3mm thick. Feel free to experiment a little though.
Cook for 30-40 seconds on one side before flipping and cooking for a further minute or so. Flip onto a plate and repeat until the mixture is finished.
Best enjoyed fresh, although they can store in the fridge in an airtight container for up to 4 days (just like any bread they will be a little more dry compared to when fresh).