This low-cal lentil flatbread couldn't be easier. It's great to use in place of a soft taco, as a side for a curry, or for a lunchtime wrap.
Makes around 8 pieces
Prep Time:10 minutes + 3 hours soaking time
Cook Time:15 minutes
Ingredients
1 cup of red lentils
water
Method
Tip the lentils into a sieve and rinse thoroughly with cold water. Put the lentils into a bowl with two cups of fresh water and set aside to soak for a minimum of 3 hours.
Tip the lentils and water into a blender. Blend until the mixture is completely smooth. It will look a bit like a salmon milkshake (but don't let this put you off).
Let the batter sit for a few minutes to thicken while you warm a non-stick frying pan over medium heat.
Use a soup ladle to pour a ladleful of lentil batter into the pan. If it is too thick, add another tablespoon of water to your batter and stir it in for the next one. Use the back of the ladel to gently swirl the mixture in the pan into a rough circle.
Cook for 2-3 minutes until small bubbles start to appear around the edge of the flatbread.
Use a spatula to gently lift the edges. If the batter sticks in the middle, give it another minute before lifting. Gently run the spatula around the edge of the flatbread until it is loose. Flip it over and cook for another 3 minutes.
Once complete, lift from the pan and remove to a plate, either to eat while warm or to cool and store in an airtight container in the fridge. They'll last a few days.
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