Janet Perry RHN, CSNC
Red Lentil Flatbreads
I came up with this recipe idea when I was craving pizza, I think it's a terrific substitution. The image is of a flatbread I recently made for my lunch. I topped it with roasted cherry tomatoes, delicious! I eat these several times a week.
Lentils are high in fibre, which supports digestion and elimination, plus promotes the growth of healthy gut bacteria. They're also high in protein, making them an excellent choice for anyone following a plant-based lifestyle. Lentils are also reasonably priced, which is most helpful these days with the outrageous cost of food. You can make these in advance and save in an airtight container in your refrigerator for quick and healthy lunches. Just reheat in a pan and top with your favourite vegetables. Red Lentil Flat Bread Makes 4
1 Cup Dry Red Lentils
1 ½ Cups Water
1 - 2 Tbsp. Coconut
Soak lentils in the water for 3 hours.
Place in a blender or food processor, with 1 tbsp. water and any dried or fresh seasonings you enjoy. Purée. It will be quite thick.
Heat 1 tbsp. of oil in a non-stick frying pan or crêpe pan, over medium-high heat.
Spoon half of the lentil batter into the pan, carefully spreading it as evenly as possible into a round shape. Don’t worry if it isn’t perfectly flat and round, this won’t impact the outcome.
Cook for about 8 minutes.
Once it bubbles and the edges are starting to brown it should be safe to flip. Very carefully turn it over using a spatula. You may need to add a bit more oil to prevent sticking.
At this point I like to separate it into four slices using my spatula.
Heat for another couple of minutes.
Repeat 3 more times.
Top with sautéed or roasted vegetables and enjoy warm.