High-Protein Vegan Lentil Skillet Bread

baked lentil flatbread in a cast iron skillet

5 from 6 votes

High-Protein Vegan Lentil Skillet Bread

High-protein vegan lentil skillet is a hearty, rustic, bread with 6 grams of protein and 6 grams of fiber per slice. It can be made in minutes and is perfect on its own or with meals.

Prep Time10

Cook Time25

Total Time35

Course: Bread

Cuisine: American

Keyword: dairy-free, easy, egg-free, flourless, flourless lentil flatbread, gluten-free, grain-free, high protein vegan bread, high protein vegan grain-free bread, lentil bread, no grains, oil-free egg-free grain-free vegan flatbread, oil-free high protein vegan bread, oil-free lentil flatbread, oil-free plant-based bread, vegan, wfpb, wfpbno

Servings: wedges

Author: Camilla

Ingredients

3/4 cup dried lentils (any variety of dried lentils)
Boiling water for soaking
1/2 cup water
3 tablespoons flaxseed meal
2 teaspoons 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

US Customary - Metric

Instructions

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.
Alternatively, soak the lentils overnight in cold or room temperature water.
Preheat the oven to 375F (190C). Line the bottom of a 9-inch (22.5 cm) cast iron skillet with a round of parchment paper (to prevent sticking). If you do not need the bread to be 100% oil-free, you can spray (with nonstick cooking spray) or grease/oil the sides of the skillet.
In a blender process the drained lentils, 1/2 cup fresh water, lemon juice, flaxseed meal, optional garlic, and optional salt until entirely smooth, stopping several times to scrape down the sides of the container (the batter will be thick). Add the baking soda and blend to combine.
Spread the batter into the prepared skillet. If desired, sprinkle with rosemary.
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).
Transfer the skillet 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.

Nutrition