Red Lentil Quinoa Flatbread
Soft, flexible flatbreads made from soaked red lentils and quinoa. Just three ingredients plus salt.
Prep15 min
Cook25 min
Chill / rest10 hr
DifficultyEasy
Makes7 flatbreads
Credit: Original recipe by zaracooks2. See the original post on Instagram. We link instead of embedding so the creator gets the view.
Our version uses the cleanest organic ingredients, stays gluten-free, and avoids corn wherever we can. The original is shown exactly as the creator posted it.
flatbreads
Our clean version
Ingredients
- 1/2 cup (90 g) Bob's Red Mill Red Lentils
- 1/2 cup (100 g) Bob's Red Mill Organic White Quinoa
- 1 1/2 cups water (after straining the soaked lentils and organic quinoa very well)
- 1/2 tsp sea salt
- Small amount of organic virgin coconut oil for the pan
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Method
- Soak the lentils and quinoa together in the fridge overnight, then drain them very well.
- Blend with the water and salt into a batter and cook like crepes in a lightly oiled pan.
- The creator links a longer video with extra tips in the comments of the original post.
What we changed and why
- Iodized table salt usually contains corn-derived dextrose. Sea salt does not.
Original as posted
Ingredients
- 1/2 cup (90 g) red lentils
- 1/2 cup (100 g) quinoa
- 1 1/2 cups water (after straining the soaked lentils and quinoa very well)
- 1/2 tsp salt
- Small amount of coconut oil for the pan
Method
- Soak the lentils and quinoa together overnight (in the fridge), then strain very well.
- Blend with the water and salt into a batter and cook like crepes in a lightly oiled pan.
- The creator links a longer video in the comments with extra tips.
Notes from our recipe log: Gluten-free, high protein, and versatile as wraps or tortillas.
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Estimated nutrition
Per serving (1 of 7 flatbreads), for our clean version. This is an estimate, not lab tested.
| Calories | 116 |
| Protein | 5.1 g |
| Carbohydrates | 16.9 g |
| Fat | 3.1 g |
Based on: About 1 tbsp coconut oil in all for the pan.
Gear we use
- High-speed blender (our pick coming soon)
- Cast iron or stainless skillet (our pick coming soon)
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