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Grain-free vegan lentil flatbread is a hearty, rustic, high-protein bread that is perfect on its own or with meals. Made in minutes with 4 ingredients, it is also oil-free & flourless.

overhead shot of lentil flatbread
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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 anytime eating.

It’s my Vegan Grain-Free Lentil Flatbread

vegan lentil flatbread with chopped rosemary

Recipe Benefits

  • Vegan (egg-free, dairy-free)
  • Gluten-free
  • Grain-free
  • Oil-free
  • Flourless
  • High in protein (6 grams per piece)
  • High in fiber (6 grams per piece)
  • Frugal

Ingredients for Grain-Free Vegan Lentil Flatbread

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

  • Uncooked lentils (any variety; I used common light brown lentils)
  • flaxseed meal
  • lemon juice or vinegar
  • 1/2 teaspoon baking soda

You will also need some water (regular tap water is fine) to make the batter. I recommend adding salt (I have given a suggested amount in the recipe), but it is always optional or adjustable.

If you would like to add some Mediterranean flavor, I also have suggestions for adding garlic and rosemary.

How to Make the Flatbread

Note that the complete directions are also in the recipe card below.

Step 1: Soak the Lentils

Place the lentils in a medium bowl. Cover with boiling water. Let soak for at least 20 minutes. Drain the lentils and discard the soaking water.

Step Two: Preheat the Oven and Prepare Skillet

Preheat the oven to 375F (190C). Lightly spray or oil a 9-inch (22.5 cm) cast iron skillet.

If you do not have a skillet this size, use a 9-inch square baking pan. If using a baking pan, you can line it with parchment paper to avoid all added oil.

Step Three: Blend the Batter

In a blender or food processor, process the drained lentils, 1/2 cup fresh water, lemon juice, flaxseed meal, optional garlic, baking soda and optional salt until smooth, stopping several times to scrape down the sides of the container (the batter will be thick)

batter for lentil flatbread

Step Four: Spread Batter in Skillet or Baking Pan

Spread the batter into the prepared skillet. If desired, sprinkle with chopped rosemary.

raw lentil batter in a cast iron skillet

Step Five: Bake

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).

baked lentil flatbread in a cast iron skillet

Step Six: Cool & Cut

Transfer to a wire rack to cool slightly or completely. Cut into wedges and serve.

wedge of lentil flatbread on a piece of parchment paper

FAQ

Is this Bread Similar to Traditional Bread?

No, this is unlike fluffy breads made from traditional grain flours. It is a dense, hearty bread that is closer in texture to Socca (French flatbread made from chickpea flour).

How Should I Store the Flatbread?

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.

What Varieties of Lentils Can I Use for this Flatbread?

Any variety of lentils can be used to make this bread. Bread made from red lentils and yellow lentils will have a lighter flavor than bread made with brown lentils or other dark-colored lentils (e.g., black lentils or dark green lentils).

What Can I Use in Place of the Flaxseed Meal

An equal weight of chia seeds or chia flour (ground chia seeds) can be used in place of the flaxseed meal.

baked lentil flatbread in a cast iron skillet

Grain-Free Vegan Lentil Flatbread (oil-free)

Yield: 8 wedges
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Grain-free vegan lentil flatbread is a hearty, rustic, high-protein bread that is perfect on its own or with meals. Made in minutes, it is oil-free & flourless.

Ingredients

  • 3/4 cup (141 g) uncooked lentils
  • Boiling water
  • 1/2 cup (118 mL) water
  • 3 tablespoons (20 g) flaxseed meal
  • 2 teaspoons (10 mL) lemon juice or vinegar
  • Optional: 2 cloves garlic
  • Optional: 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • Optional: 1 tablespoon chopped fresh rosemary leaves

Instructions

  1. Place the lentils in a small bowl and cover with boiling water. Soak for at least 20 minutes. Drain the lentils and discard the soaking water.
  2. Preheat the oven to 375F (190C). Lightly spray or grease a 9-inch cast iron skillet (or line a 9-inch baking pan with parchment paper).
  3. In a blender or food processor, process the drained lentils, 1/2 cup fresh water, lemon juice, flaxseed meal, optional garlic, baking soda and salt until smooth, stopping several times to scrape down the sides of the container.
  4. Spread the batter into the prepared skillet. If desired, sprinkle with 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).
  6. Transfer to a wire rack to cool slightly or completely. Cut into wedges and serve.

Notes

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.

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

Nutrition Information
Yield 8 Serving Size 1 wedge (1/8 of recipe)
Amount Per Serving Calories 88Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 96mgCarbohydrates 14gFiber 6gSugar 1gProtein 6g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

Did you make this recipe?

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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6 Comments

    1. Hi Cheryl, welcome! Are you looking to replace it with something else, or just make the bread with lentils alone? I am not sure about the latter— the flaxseed adds moisture , natural fats, and cohesion to the bread. It also soaks up water in the batter, so if you were to experiment, you would need to cut back on the water.

      If it is the former (substitution), you can use an equal weight of ground chia seeds, or possible ground oats.

      I have an all lentil tortilla recipe if you would prefer that! You can use other varieties of lentils besides red lentils: https://www.powerhungry.com/2018/05/07/1-ingredient-red-lentil-tortillas-grain-free-vegan/

  1. 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

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

  2. 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.

    1. 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!