Name: Lentil Spinach Flatbread
Prep time: 3 h
Cook time: 30 min
Total time: 3 h 30 min
Cuisine: Vegan
Ingredients: 1 cup Red Lentils (Dry); 2 cups Water (for soaking); 1 cup Water (for blending, approximately); 2 cups Fresh Spinach, Packed; 1/4 cup Nutritional Yeast (Optional); 1 teaspoon Cumin Powder; 1/2 teaspoon Garlic Powder; 1/2 teaspoon Onion Powder; 1/2 teaspoon Salt (or to taste); 1/4 teaspoon Black Pepper; 1 tablespoon Olive Oil or Avocado Oil (plus more for cooking)

Why Make This Recipe

Lentil Spinach Flatbread is a delicious and nutritious alternative to traditional bread. It’s packed with protein and fiber from the lentils and loaded with vitamins from the spinach. This flatbread is not only healthy, but it’s also gluten-free, making it suitable for those with dietary restrictions. Plus, it’s easy to make and versatile enough to pair with various dishes, making it a great addition to your meals.

How to Make Lentil Spinach Flatbread

Ingredients:

1 cup Red Lentils (Dry): These quick-cooking lentils form the base of the flatbread, providing protein, fiber, and a creamy texture once blended. Ensure you use split red lentils (masoor dal) as they break down easily.
2 cups Water (for soaking): Used to soften the lentils, making them easier to blend into a smooth batter.
1 cup Water (for blending, approximately): Added during blending to achieve the desired pancake-batter-like consistency. You might need slightly more or less depending on how much water the lentils absorb.
2 cups Fresh Spinach, Packed: Adds vibrant color, essential vitamins (like Vitamin K, A, and C), minerals (iron, calcium), and extra fiber. Baby spinach works well as it’s tender.
1/4 cup Nutritional Yeast (Optional): Provides a cheesy, umami flavor, making it a great addition for a savory profile, especially in vegan cooking. It also adds B vitamins.
1 teaspoon Cumin Powder: Offers a warm, earthy flavor that complements both the lentils and spinach beautifully.
1/2 teaspoon Garlic Powder: Adds a savory depth of flavor. You can substitute with 1-2 cloves of fresh minced garlic if preferred.
1/2 teaspoon Onion Powder: Contributes a subtle, savory base note.
1/2 teaspoon Salt (or to taste): Enhances all the flavors. Adjust according to your preference. Himalayan pink salt or sea salt are good options.
1/4 teaspoon Black Pepper: Adds a touch of warmth and spice.
1 tablespoon Olive Oil or Avocado Oil (plus more for cooking): Used in the batter for richness and pliability, and more is needed for greasing the pan to prevent sticking.

Directions:

Rinse and Soak Lentils: Thoroughly rinse the red lentils under cold running water until the water runs clear. Place the rinsed lentils in a medium bowl and cover them with 2 cups of fresh water. Allow the lentils to soak for at least 2-3 hours, or ideally up to 4-6 hours. Soaking softens them significantly, which is crucial for achieving a smooth batter.
Drain Lentils: Once soaked, drain the lentils completely using a fine-mesh sieve. Discard the soaking water. Rinse the drained lentils again briefly.
Prepare Spinach: Wash the fresh spinach thoroughly. If using spinach with thick stems, you may want to remove the toughest parts, although baby spinach usually doesn’t require this. Roughly chop the spinach – this helps it blend more easily.
Blend Ingredients: Transfer the drained, soaked lentils to a high-speed blender. Add the packed fresh spinach, 1 cup of blending water, optional nutritional yeast, cumin powder, garlic powder, onion powder, salt, black pepper, and 1 tablespoon of olive or avocado oil.
Achieve Smooth Batter: Blend the mixture on high speed until it forms a completely smooth, lump-free batter. The consistency should resemble thick pancake batter or crepe batter. If the batter seems too thick, add a little more water, one tablespoon at a time, blending after each addition until you reach the desired consistency.
Rest the Batter (Optional but Recommended): Pour the batter into a bowl, cover it, and let it rest for about 15-30 minutes. This resting period allows the components to meld together and can improve the texture and pliability of the final flatbread.
Heat the Pan: Place a non-stick skillet or a well-seasoned cast-iron pan over medium heat. Allow the pan to heat up properly – a drop of water should sizzle and evaporate quickly.
Cook the Flatbread: Lightly grease the hot pan with a small amount of oil. Pour about 1/4 to 1/3 cup of batter onto the center of the hot pan, depending on the desired size of your flatbread. Quickly swirl the pan or use the back of a spoon to spread the batter into a thin, even circle.
Cook First Side: Cook for 2-4 minutes on the first side. You’ll notice the edges starting to look dry and bubbles may appear on the surface. The underside should be lightly golden and set.
Flip and Cook Second Side: Carefully slide a thin spatula under the flatbread and flip it over. Cook the second side for another 1-3 minutes, until it’s cooked through and may have some golden-brown spots.
Repeat: Remove the cooked flatbread from the pan and place it on a plate. Cover the cooked flatbreads with a clean kitchen towel to keep them warm and soft while you cook the rest. Re-grease the pan lightly between each flatbread. Repeat steps 8-10 with the remaining batter.
Serve: Serve the Lentil Spinach Flatbreads warm.

How to Serve Lentil Spinach Flatbread

Lentil Spinach Flatbread pairs well with a variety of dishes. You can serve it with hummus, dips, or your favorite spreads. It also works as a base for wraps filled with vegetables, meats, or tofu. Enjoy it alongside soups or salads for a complete meal.

How to Store Lentil Spinach Flatbread

Once cooled, store the flatbreads in an airtight container in the refrigerator for up to 3 days. You can also freeze them by wrapping each flatbread in plastic wrap and placing them in a freezer bag. They can be kept in the freezer for up to 2 months. To reheat, place them in a skillet or microwave until warm.

Tips to Make Lentil Spinach Flatbread

Make sure to soak the lentils for the right amount of time to ensure a smooth batter.
Adjust the spices to your taste; feel free to add more or less cumin, salt, or optional ingredients like nutritional yeast.
If the batter is too thick, add more water gradually until the desired consistency is reached.
For a crispier flatbread, cook on a higher heat for a shorter time.

Variation

You can add other greens like kale or chard for more flavor and nutrition. Additionally, spices like paprika or chili powder can be included for a spicy kick.

FAQs

1. Can I use other types of lentils?
Yes, but red lentils work best for this recipe due to their quick cooking time and smooth texture once blended.

2. Is this flatbread gluten-free?
Yes, Lentil Spinach Flatbread is naturally gluten-free as it does not contain any wheat or gluten products.

3. Can I make this recipe ahead of time?
Absolutely! You can prepare the batter ahead of time and store it in the refrigerator. Just make sure to give it a good stir before cooking.