These easy red lentil flatbreads are a simple, budget-friendly meal made almost entirely from pantry staples. Soft on the inside with lightly crisp edges, they work perfectly as a base for hearty toppings like spiced black beans and vegetables. They are naturally gluten-free, filling, and packed with plant-based protein and minerals, making them ideal for a quick lunch or dinner.
Why You’ll Love This Recipe
Made with simple, affordable pantry ingredients
Naturally gluten-free and plant-based
High in protein, iron, and fiber
Ready in about 20 minutes from start to finish
Versatile and easy to customize with different toppings
Great alternative to wheat-based wraps or flatbreads
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the flatbreads
1 cup red lentils or red lentil flour (about 190 g)
1 ¼ cups water (300 ml)
½ teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon fine salt
For the topping
1 can black beans (400 g can, about 240 g drained), rinsed and drained
1 red bell pepper, diced (about 150 g)
1 small red onion, finely chopped (about 100 g)
2 cloves garlic, finely diced
2 heaped tablespoons salsa (about 40 g), plus extra to serve
2–3 tablespoons water, for cooking
Directions
If using whole red lentils, place them in a high-speed blender and blend until a fine, smooth flour forms with no visible lumps.
Transfer the lentil flour to a mixing bowl. Add the water, smoked paprika, ground cumin, and salt. Whisk until smooth. Let the batter rest for 2–3 minutes so the lentils absorb the water and the mixture thickens slightly. If any lumps remain, blend again until completely smooth.
Heat a non-stick frying pan over medium heat. Lightly grease the pan if needed. Pour in about ¼ of the batter and spread it out thinly using the back of a spoon. Cook for 2–3 minutes until the surface looks set and the underside is lightly golden. Flip and cook for another 1–2 minutes. Repeat with the remaining batter to make four flatbreads. Set aside and keep warm.
While the flatbreads are cooking, heat a second non-stick pan over medium heat. Add the chopped onion and cook for 2–3 minutes until softened. Add the garlic and cook for another 1–2 minutes, stirring frequently.
Add the diced red pepper, black beans, and 2–3 tablespoons of water. Cook for 5–7 minutes until the beans are heated through and the water has evaporated. Stir in the salsa and remove from the heat.
To serve, place the flatbreads on plates and spoon the warm bean and vegetable mixture over the top. Add extra salsa if desired.
Make thinner, wrap-style flatbreads by spreading the batter very thinly in the pan.
Add spices such as ground coriander, chili powder, or garlic powder to the batter.
Top with sautéed mushrooms, courgette, or spinach instead of peppers.
Use cooked lentils blended with water if lentil flour is not available.
Serve with avocado slices or a dairy-free yogurt sauce for extra creaminess.
Storage/Reheating
Store cooked flatbreads in an airtight container in the refrigerator for up to 3 days. Keep the bean topping stored separately for best texture.
Reheat flatbreads in a dry frying pan over medium heat for 1–2 minutes per side or in the microwave for about 30 seconds. Reheat the bean mixture in a pan or microwave until hot.
FAQs
Can I use whole red lentils instead of lentil flour?
Yes, whole red lentils work well. Simply blend them into a fine flour before mixing with the other ingredients.
Do I need to soak the lentils first?
No soaking is required since the lentils are blended into flour and briefly rested in water.
Are these flatbreads flexible like tortillas?
They are slightly thicker and softer than tortillas, but you can make them thinner if you want them more flexible.
Can I freeze the flatbreads?
Yes, allow them to cool completely, then freeze with parchment paper between each flatbread for up to 2 months.
What can I use instead of black beans?
Chickpeas, lentils, or mixed beans all work well as substitutes.
Can I make the batter ahead of time?
It is best used fresh, but you can prepare it up to a few hours in advance and stir well before cooking.
Are these flatbreads suitable for meal prep?
Yes, they reheat well and can be paired with different toppings throughout the week.
Can I cook these without oil?
Yes, a good-quality non-stick pan allows you to cook them without added oil.
How do I prevent the flatbreads from sticking?
Make sure the pan is fully heated and the batter is smooth before cooking.
Are these flatbreads filling enough for dinner?
Yes, when topped with beans and vegetables, they make a satisfying and balanced meal.
Conclusion
These red lentil flatbreads are a simple, nourishing alternative to traditional breads, offering a quick way to add more plant-based protein, iron, and fiber to your meals. With minimal ingredients and endless topping options, they are perfect for busy days, budget cooking, or when your pantry is running low.
These easy red lentil flatbreads are soft, protein-packed, naturally gluten-free, and made with just a few pantry ingredients. Topped with spiced black beans and vegetables, they make a fast, filling, and healthy plant-based meal.
Ingredients
For the flatbreads:
1 cup red lentils or red lentil flour (about 190 g)
1 ¼ cups water (300 ml)
½ teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon fine salt
For the topping:
1 can black beans (400 g can, about 240 g drained), rinsed and drained
1 red bell pepper, diced (about 150 g)
1 small red onion, finely chopped (about 100 g)
2 cloves garlic, finely diced
2 heaped tablespoons salsa (about 40 g), plus extra to serve
2–3 tablespoons water, for cooking
Instructions
If using whole red lentils, blend in a high-speed blender until a fine flour forms.
In a bowl, whisk together lentil flour, water, smoked paprika, cumin, and salt until smooth. Let sit for 2–3 minutes.
Heat a non-stick frying pan over medium heat. Pour in about ¼ of the batter, spread thinly, and cook for 2–3 minutes. Flip and cook another 1–2 minutes. Repeat to make 4 flatbreads.
In a second pan, sauté onion for 2–3 minutes. Add garlic and cook 1–2 more minutes.
Add bell pepper, black beans, and 2–3 tbsp water. Cook for 5–7 minutes until heated through and softened.
Stir in salsa, remove from heat.
Top each flatbread with the warm bean and vegetable mixture. Serve with extra salsa if desired.
Notes
Spread batter thinner for wrap-style flatbreads.
Add other spices like coriander or chili powder to the batter for variation.
Top with avocado or dairy-free yogurt sauce for richness.
Swap black beans with chickpeas or mixed beans.
Use cooked lentils blended with water if lentil flour is unavailable.
