Lentil Kale Flatbread
Easy Kale and Lentil Flatbread
Prep Time
5 mins
Cook Time
10 mins
soaking time
6 hrs
Total Time
15 mins

Gluten free, high protein, simple and delicious!

Course: Side Dish
Keywords: Gluten Free Flatbread, Lentil Flatbread, Vegan Wraps
  • 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)
  1. Thoroughly rinse the lentils in a strainer then place them in a bowl. 

  2. Add 2 cups of filtered water, stir with a spoon and cover. Leave to soak for 6-10 hours.

  3. 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.

  4. 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. 

  5. 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.

  6. 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).