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Flourless Lentil Flatbread {Grain-Free, Vegan}

Rosemary & garlic flourless lentil flatbread, made without grains! It is naturally vegan, and incredibly easy to make, too. Most importantly, it is 100% delicious!
overhead shot of Rosemary & garlic flourless lentil flatbread cut into 8 wedges

What a relief that fall is finally here! At long last it is time for soups, crock-pot meals, all things apple and pumpkin, and baking of all kinds.

I’ve got a wonderful bread to share with all of you, one that is easy to whip up in no time, and perfect for autumnal eating of all kinds.

It’s my Rosemary & Garlic Flourless Lentil Flatbread.

wedges of vegan lentil flatbread on a piece of brown parchment paper

This aromatic bread is tender and irresistible. It is perfect alongside soups and salads, layered It is also:

*A good source of protein
*High in fiber

Quick and simple bread is about the only kind I make these days, and this lentil bread fits the bill. The primary ingredients are ordinary brown lentils (soaked at least two hours, and then drained), flaxseed meal, oil (I used olive oil; use the variety you prefer), fresh rosemary, and garlic.

ingredients for Rosemary & garlic flourless lentil flatbread on a slate background

Water, salt, pepper and baking soda round out the list. Everything goes into a blender, except for half of the rosemary. Blend until smooth.

blender full of vegan lentil flatbread batter

Scrape the batter into a 9-inch cast iron pan (lightly oiled or sprayed) and sprinkle with the remaining rosemary. I also like to sprinkle on a few large flakes of sea salt, but it is entirely optional.

If you do not have a cast iron skillet this size, a 9-inch round cake pan or 9-inch square pan will work, too.

Rosemary & garlic flourless vegan lentil flatbread, unbaked, in a cast iron skillet

Bake for 20 to 25 minutes until the bread is set and browned. Just like that, you have bread!

I ate two pieces of this bread for breakfast (garlic breath be darned!). It is so satisfying. It is only 66 calories per wedge, but each wedge has 4 grams of protein,  4.4 grams of fiber, and only 0.8 grams of sugar.

If you are not a fan of garlic and rosemary in the early hours of the day, leave both out (and the black pepper, too) so that you can enjoy the bread with dinner the night before and with jam in the morning.

Enjoy the weekend ahead, everybody! More fall baking (and some dinner recipes, too!) in the days to come.

More Lentil Goodness to Try:

3-Ingredient Lentil Soup {vegan, high-protein}


Yield: 8 wedges

Flourless Lentil Flatbread {vegan, grain-free}

Flourless Lentil Flatbread {vegan, grain-free}

Rosemary & garlic flatbread, made with lentils! It is naturally grain-free, vegan, and incredibly easy to make, too. Most importantly, it is 100% delicious!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 3/4 cup common brown/tan lentils, uncooked
  • 1-1/4 cups water, divided use
  • 2 tablespoons olive oil, or neutral oil of choice
  • 1-1/2 tablespoons flaxseed meal
  • 2 cloves garlic
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon freshly cracked black pepper
  • 1 tablespoon chopped fresh rosemary leaves, divided use


  1. Rinse and drain the lentils to remove any residual sediment. Place the lentils in a small bowl and cover with 3/4 cup water. Soak for at least 2 hours or up to 24 hours, until the lentils are plumped up. Drain off any excess water.
  2. Preheat the oven to 375F. Lightly spray or grease a 9-inch cast iron skillet.
  3. In a blender or food processor, process the drained lentils, remaining 1/2 cup water, oil, flaxseed meal, garlic, salt, baking soda and black pepper until smooth, stopping several times to scrape down the sides of the container. Add half of the rosemary; pulse once or twice to blend.
  4. Spread the batter into the prepared skillet. Sprinkle with remaining rosemary.
  5. Bake in the preheated oven for 20 to 25 minutes until browned and completely set at the center (the edges will start to pull away from the sides of the pan)..


Storage: Store the cooled bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week or the freezer for up to 6 months.

Variation: Plain Lentil Flatbread: Prepare as directed but omit the rosemary, garlic and black pepper.

Lentils: An equal amount of red, yellow or green lentils (whole or split) can be used in place of the brown lentils.

Nutrition Information

Serving Size

1 wedge (1/8 of recipe)

Amount Per Serving Calories 65Total Fat 3.8gSaturated Fat 0.5gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 184mgCarbohydrates 8gFiber 4.4gSugar 0.8gProtein 4g

Did you make this recipe?

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Thursday 19th of May 2022

Hello, I was just looking at your recipe for the lentil flat bread. It sounds good...but wondering what the texture/moisture is like? Is it a more gooey -wet type of product? Looking at the picture...seems like it might be. Thank you, Terri


Friday 20th of May 2022

Hi Terri! It is definitely different from traditional wheat bread. It is dense and firm, but not gooey or wet.


Saturday 29th of September 2018

Dear Camilla, your rosemary & garlic lentil flatbread looks wonderful, and I plan to make it. I am just wondering whether I could leave out the salt but maybe sprinkle say 1/4 teaspoon of sea salt (large flakes) on top just after baking, for taste. It always helps me to know if salt could be left out of recipes, as I am on a salt-limited diet. Thanks so much. I really enjoy your posts.


Sunday 30th of September 2018

Hi Larayne! Yes, you can reduce or omit the salt to suit your needs. Adding a few flakes on top would be perfect. I would say that, in general, the salt can be left out of any of my recipes, as needed for your dietary needs :) All the best!

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