2-Ingredient Lentil Flax Bread {vegan, oil-free, grain-free}

Craving bread? Then head to the pantry and grab a bag of lentils to make my rustic, 2-ingredient lentil flax bread ! It is vegan, oil-free, high in protein (8.5 g per wedge), gluten-free, and ready in under an hour.

Easy Rustic Flatbread Made with Lentils

Lentil tortillas are one of my favorite tortillas to make and eat (second only to my chickpea flour tortillas). I am not alone. 

When I posted my 1-ingredient red lentil tortilla recipe two years ago, I was hoping some of you might enjoy it, too. You did! Exceeding all of my expectations, the recipe is now in the top 5 of most visited recipes on power hungry! Go lentils!

A handful of readers asked if the same batter could be baked into a single, thicker flatbread. Making the tortillas can be a bit tricky and time consuming, so I decided it was worth a try.

I blended and baked a succession of lentil bread rounds. Each had a texture reminiscent of medieval prison fare. Yet I persevered. Eventualy I had an equally minimalist lentil bread recipe worth sharing (and most importantly, worth eating): my 2-Ingredient Lentil Flax Bread.

Lentil Bread is Power Bread

True, this humble, skilet flatbread bears no resemblance to the gorgeous loaves appearing on Instagram these days. Yet it is charming in its simplicity, and its production is simple, swift and successful every time. That’s my kind of bread.

But the proof of this bread is in the eating. It is wholesome, tender and flavorful, and munching it makes me feel happy, satisfied, and, well, POWERFUL. I named this blog power hungry for a reason :).

Its many charms include the following:

• Vegan
• Oil-free
• Grain-free
• Gluten-free
• High protein (8.5 grams per serving)
• High fiber (9.7 grams per serving)

The Short List of Ingredients

Making this bread requires two central ingredients: 

1. Lentils
2. Flaxseed Meal

You will also need some regular tap water and (optional) salt. I strongly suggest adding salt, but it can be omitted and/or adjusted according to your needs and preferences.

I used the common variety of lentils (brownish-tan) from the supermarket, but you can use an equal amount of any variety of lentils–red, green, black, split–that you have on hand..

No flaxseed meal? I have options for using whole flax seeds or chia seeds in the recipe notes.

How to Make the Lentil Flax Bread

Good news: this bread requires no advance planning and zero bread-baking experience. The batter is made in a blender and baked in a cast-iron skillet with no fuss and minimal muss.

Fast-Soak the Lentils

Measure the lentils and then give them a rinse under cold water to remove any dust or debris. Place the lentils in a medium bowl and add 1 cup of boiling water.

Let the lentils stand for 15 minutes. That’s all it takes for the lentils to absorb a majority of the water and plump up. Do not drain the lentils.

Blend the Batter

Pace the lentils, with their soaking water, into a blender along with the flaxseed meal, an additional 1 cup of water, and the (optional) salt. 

Blend on high speed, stopping once or twice to scrape down the sides of the blender,  until the batter is completely smooth. Easy, right?

Spread the Batter in a Cast Iron Skillet

Spread the batter in a well seasoned, 9-inch cast iron skillet that has been sprayed with cooking spray (or lightly greased). 

Bake the Bread

Bake the bread in a preheated 400F oven for 25 to 30 minutes until the surface of the bread looks dry and the center of the bread feel set to the touch.

The bread should feel soft. Do not overbake or the bread will become dry and tough.

Cool & Eat

Allow the bread to cool for 10 minutes before removing from the skillet and cutting into wedges. It is best enjoyed warm or at room temperature.

It is tender and dense, with a hearty flavor akin to whole wheat bread. It is perfect plain, especially as an accompaniment to soups and salads, or topped with everything from cashew cream cheese, roasted carrot dip, peanut butter, or my frugal hummus. 

Variations

This bread loves additional flavors, especially strong herbs and spices, such as rosemary, oregano, peppercorns, cumin, chili powder, and more. Great possibilities await!

Lentil Flax Pizza Crust

You can also use this bread as a pizza crust! Prepare as directed, baking for 15 minutes. Add your favorite sauce(s), vegan cheeses, roasted vegetables, and more, and then bake for 10 to 15 minutes longer. 

Hppy baking, everyone!

More Easy, Grain-Free & Vegan Breads to Love:

Chickpea Flour Beer Bread (3 ingredients, oil-free)

Coconut Flour Bread (4 ingredients, oil-free)

Almond Flour Soda Bread (oil-free)

3-Ingredient Vegan Almond Bread

5-Ingredient Lentil Sandwich Bread

Fluffy Red Lentil Bread 

Chickpea Flour Sandwich Bread

Triple Chickpea Sandwich Bread

2-Ingredient Flax Sandwich Bread

2-Ingredient Lentil Flax Bread {vegan, oil-free, grain-free}

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★★★★★

5 from 2 reviews

• Author: Camilla
• Prep Time: 20
• Cook Time: 30
• Total Time: 50 minutes
• Yield: 8 wedges 1x

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Description

Craving bread? Then head to the pantry and grab a bag of lentils to make my rustic,  2-ingredient lentil flax bread ! It is vegan, oil-free, high in protein (8.5 g per wedge), gluten-free, and ready in under an hour.

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Scale 1x2x3x

Ingredients

• 1 cup (140 grams) uncooked lentils (see notes)
• 1 cup (250 mL) boiling water
• 2/3 cup (70 g) flaxseed meal
• 1 cup (250 mL) water (room temp or cold)
• Optional/adjustable: 1/2 teaspoon fine sea salt

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Instructions

1. Preheat the oven to 400F (200C). Lightly spray or grease a 9-inch cast iron skillet.
2. Rinse the lentils in a sieve or colander to remove any dust or debris.
3. Combine the lentils and boiling water in a medium bowl. Let stand 15 minutes to soften. DO NOT DRAIN.
4. Place the lentils and their liquid, flaxseed meal, additional 1 cup water, and (optional) salt in a blender. Blend on high speed until completely blended and smooth. Spread in prepared skillet.
5. Bake in the preheated oven for 25 to 30 minutes until the surface of the bread appears dry and the center feels set to the touch.
6. Cool the bread in the skillet for 10 minutes before removing and cutting into wedges.

Notes

Storage: Store the completely 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.

Lentil Options: I used common brown/tan lentils, but an equal amount of any other lentils will work (e.g., red, split red, yellow, green or black lentils).

Flax Options: 7 tablespoons (70 grams) of whole flax seeds or 6 tablespoons (70 grams) whole chia seeds can be used in place of the flaxseed meal.

Note: Nutrition calculations were made without the optional salt.

• Category: Bread
• Method: Baking

Nutrition

• Serving Size: 1 wedge (1/8 of recipe)
• Calories: 135
• Sugar: 0.5 g
• Sodium: 0 mg
• Fat: 3.5 g
• Saturated Fat: 0.3 g
• Carbohydrates: 18.7 g
• Fiber: 9.7 g
• Protein: 8.5 g
• Cholesterol: 0 mg

Keywords: lentils, flax, flaxseed meal, bread, grain-free, vegan, grain-free bread, lentil bread, 2 ingredients, oil-free, gluten-free, high protein bread, high protein