Recipe
Ingredients
- 1/2 cup Dry Red Lentils
- 1 1/2 cups Water (divided)
- 1/4 tsp. Sea Salt
Instructions
- Soak the lentils in 2/3 of the water in the fridge for at least three hours or up to
overnight. - Drain and rinse the lentils well then transfer to a high-speed blender with the remaining water and the salt. Blend on high speed for about a minute until the batter is smooth and creamy.
- Heat a nonstick pan over medium heat. Add approximately a 1/4 cup of the batter to the hot pan. Then quickly using a spatula or spoon spread the batter into a circle six to seven inches in diameter.
- Cook the flatbreads for four to six minutes carefully flipping halfway through (do not overcook). Transfer to a plate or cooling rack to cool completely. Repeat with the remaining batter.
- Use the cooked flatbreads for sandwich wraps, tacos, or for dipping. Enjoy!
Hints & Tips
- Store in an airtight container in the refrigerator for up to five days or freeze between pieces of parchment paper for up to three months. Warm in a dry pan for best results.
- Add dried herbs and spices to the batter.
