Red Lentil Flatbreads with Turmeric
Red Lentil Flatbreads with Turmeric
Ingredients
For the Flatbreads
- 1 cup dry red lentils
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon turmeric
- 1 teaspoon garlic granules
- 10 g nutritional yeast, optional, for extra protein and flavor
- as needed cold water, to make a cream-thick batter
Optional Toppings
- as needed cottage cheese
- as needed smoked King salmon
- as needed radicchio
- as needed baby fennel
- as needed orange, segmented and zested
Instructions
- 1
Place the dry red lentils in a medium bowl. Cover them generously with cold water, ensuring they are well submerged. Let them soak overnight, or for at least 8 hours.
⏱️ 480 min - 2
After soaking, thoroughly rinse the lentils under cold running water and drain them well.
⏱️ 2 min
- 3
Transfer the rinsed and drained lentils to a food processor. Add the baking powder, salt, turmeric, and garlic granules. If using, add the nutritional yeast.
⏱️ 3 min
- 4
Process the mixture, gradually adding cold water in small increments until a smooth, cream-thick batter is formed. The consistency should be similar to a thick pancake batter.
⏱️ 5 min
- 5
Pour the batter into a bowl and let it stand for 15 minutes to allow the ingredients to meld and the baking powder to activate.
⏱️ 15 min
- 6
Heat a good quality non-stick pan over medium heat. There is no need for oil. Once hot, pour 1/4 cup of the batter onto the pan, spreading it slightly to form a round flatbread, similar to a crepe.
⏱️ 2 min
- 7
Cook the flatbread for 2-3 minutes, or until the edges begin to dry, the base is tanned, and it releases easily from the pan. Carefully flip the flatbread and cook for another 1-2 minutes on the second side until lightly browned.
⏱️ 4 min
- 8
Remove the cooked flatbread from the pan and place it on a wire rack to cool completely. Repeat with the remaining batter, adjusting heat as needed.
⏱️ 19 min
- 9
Once cooled, stack the flatbreads, separating each with a piece of kitchen paper to prevent sticking.
⏱️ 2 min
- 10
Place the stacked flatbreads into a freezer bag. Label and date the bag, then freeze for future use. They can be reheated in a toaster for convenience.
⏱️ 2 min
- 11
Serve the flatbreads with your desired toppings, such as cottage cheese, smoked King salmon, and a fresh winter salad of radicchio, baby fennel, and orange segments with zest.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Red Lentil Flatbreads with Turmeric
For the Flatbreads
- 1 cup dry red lentils
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon turmeric
- 1 teaspoon garlic granules
- 10 g nutritional yeast, optional, for extra protein and flavor
- as needed cold water, to make a cream-thick batter
Optional Toppings
- as needed cottage cheese
- as needed smoked King salmon
- as needed radicchio
- as needed baby fennel
- as needed orange, segmented and zested
Instructions
- 1
Place the dry red lentils in a medium bowl. Cover them generously with cold water, ensuring they are well submerged. Let them soak overnight, or for at least 8 hours.
⏱️ 480 min - 2
After soaking, thoroughly rinse the lentils under cold running water and drain them well.
⏱️ 2 min - 3
Transfer the rinsed and drained lentils to a food processor. Add the baking powder, salt, turmeric, and garlic granules. If using, add the nutritional yeast.
⏱️ 3 min - 4
Process the mixture, gradually adding cold water in small increments until a smooth, cream-thick batter is formed. The consistency should be similar to a thick pancake batter.
⏱️ 5 min - 5
Pour the batter into a bowl and let it stand for 15 minutes to allow the ingredients to meld and the baking powder to activate.
⏱️ 15 min - 6
Heat a good quality non-stick pan over medium heat. There is no need for oil. Once hot, pour 1/4 cup of the batter onto the pan, spreading it slightly to form a round flatbread, similar to a crepe.
⏱️ 2 min - 7
Cook the flatbread for 2-3 minutes, or until the edges begin to dry, the base is tanned, and it releases easily from the pan. Carefully flip the flatbread and cook for another 1-2 minutes on the second side until lightly browned.
⏱️ 4 min - 8
Remove the cooked flatbread from the pan and place it on a wire rack to cool completely. Repeat with the remaining batter, adjusting heat as needed.
⏱️ 19 min - 9
Once cooled, stack the flatbreads, separating each with a piece of kitchen paper to prevent sticking.
⏱️ 2 min - 10
Place the stacked flatbreads into a freezer bag. Label and date the bag, then freeze for future use. They can be reheated in a toaster for convenience.
⏱️ 2 min - 11
Serve the flatbreads with your desired toppings, such as cottage cheese, smoked King salmon, and a fresh winter salad of radicchio, baby fennel, and orange segments with zest.
⏱️ 5 min