I’ve been hearing Andreea rave about her easy lentil bread on instagram for a while now, and I’m always oohing and ahhing at her photos of it. Yesterday I finally gave it a try! As it turns out, it IS really easy, just lentils, salt, and water! This bread only takes about 5 minutes of active time to make, but it does require enough foresight to remember to soak the lentils before going to bed. This recipe comes from Andreea’s gorgeous blog Feeding The Real You.
This flatbread only has one ingredient: split red lentils. You simply soak them overnight in the fridge, blend them up in the morning with a little salt, and pour it onto a parchment lined baking sheet. The seasoning possibilities are also endless. See Andreea’s blog for some excellent suggestions.
This bread is soft and flexible, and perfect for any context where you would use pita bread. It’s lovely toasted, or it can be spread out more thinly on the baking sheet and baked for longer to be more like a cracker. Andreea makes beautiful pizza-like meals with it. Enjoy!
- 1 cup split red lentils
- 1/2 cup water or up to 3/4 cup
- 1/2 tsp good quality sea salt
- Place the lentils in a bowl or lidded container and fill with water so that the lentils are covered by about an inch of water. Place in the fridge to soak overnight. Warning: be sure to put them in the fridge, if you soak them at room temperature counter they will be gross in the morning.
Making the Bread
- Preheat the oven to 350°F
- Pour the soaked lentils into a fine mesh strainer and rinse well. Transfer to a blender and add 1/2 cup of water and 1/2 tsp salt.
- Pulse to blend, and if it’s having trouble getting going, add 1/4 cup more water. It should be runny enough to blend easily, but it should still be spreadable when poured onto a baking sheet.
- Line a rimmed baking sheet with parchment paper or a silpat. Pour the lentil mixture onto it and gently spread it out into an even layer with a spatula.
- Shake your desired seasoning on top. I like Everything but the Bagel Seasoning from Trader Joes or sesame seeds.
- Bake for 25-30 minutes, or until fully cooked. If you want a cracker-like consistency, bake for a bit longer.
- Allow the bread to cool for 10 minutes or so, then peel it off the parchment and use as desired.
Suggestions for Use:
- Slather it with store bought or homemade hummus
- Make avocado toast w/ a sprinkle of nutritional yeast and chili flakes
- Make a falafel sandwich
- Top with yummy pizza toppings
- Top with almond ricotta and sundried tomatoes
- Top with hummus and cucumbers
- Heap with baba ganoush (my personal favorite)