Red Lentil Oat Spinach Flatbreads Recipe
These flatbreads are a flavor and health powerhouse. They're packed with protein from the red lentils, fiber from the oats, and a dose of vitamins and minerals from the spinach. Plus, they're gluten-free.
Servings 4
Ingredients
- 1 cup red lentils
- 1 cup oatmeal flour
- 1 cup packed fresh spinach, roughly chopped
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1/2 teaspoon cumin powder (option)
- 1/2 teaspoon garlic powder (option)
- 1/2 teaspoon onion powder (option)
- ¼ - ½ cup water (depending on desired consistency)
- 1 tablespoon olive oil for cooking
Instructions
- Rinse the red lentils thoroughly under cold water.
- Soak the lentils with two cups of water for 2-3 hours.
- This process will soften them and aid in easy blending.
- Combine the soaked red lentils, oatmeal flour, salt, pepper, cumin powder, garlic, onion powder, and spinach in a blender.
- Add water and blend until smooth.
- You may need more water, depending on the consistency.
- Heat a large non-stick pan or cast iron skillet over medium heat.
- Brush oil.
- Once hot, scoop about ⅓ cup of batter into the pan for each flatbread.
- Spread the batter into a thin circle using the back of a spoon.
- Cook for 2-3 minutes per side or until bubbles appear on the surface and the bottom is golden brown. Flip carefully using a spatula.
- Repeat with the remaining batter, adding more oil as needed.
- Serve warm.
Notes
- How to make the oatmeal flour: Grind rolled oats in a blender or food processor until an acceptable flour forms.
- You can adjust the amount of spinach to your preference. For a more vibrant green color, use closer to 1 cup.
- You can add other spices or herbs to the batter for extra flavor.
- These flatbreads can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave until warmed through.