Vegan Red Lentil Flatbread | 2 Ingredients

Vegan Red Lentil Flatbread made with only 2 ingredients and ready in 15 minutes! This lentil flatbread is easy to make, gluten-free, oil-free, protein-rich and delicious. It’s great as a pizza crust!

Vegan Red Lentil Flatbread

Vegan Red Lentil Flatbread

Everyone should know how to make red lentil flatbread because it’s just so good and easy to make.

Not to mention it’s made with only 2 ingredients and you guys know how much I love 2-ingredient recipes.

The first 2-ingredient recipe I made was for Vegan Sweet Potato Tortillas which is my most popular recipe of my blog so I’m guessing you like these types of recipes too ๐Ÿ™‚

More 2-Ingredient Vegan Recipes:

Vegan Red Lentil Flatbread

Easy and Gluten-Free Flatbread

As all 2-ingredient recipes, this lentil flatbread is very easy to make. It’s also gluten-free and oil-free since it’s only made with red lentils and water.

All you have to do is blend lentils into flour, add water, combine and let the batter thicken for 5 minutes. Then, pour 1/3 cup of the batter in a hot pan and cook 2-3 minutes on one side and 1-2 minutes on the other side. If you use 1/3 cup of batter for one flatbread, you’ll be able to make 5.

How to Make Red Lentil Flour

To make red lentil flour, all you have to do is place uncooked red lentils in a high-speed blender and blend until they resemble a fine flour.

Yep, that’s it!

Please note that if you have a low-cost blender or food processor, it might not be powerful enough to turn lentils into flour. I’ve been using the Tribest Personal Blender ever since I went vegan in 2014 and I LOVE it. It takes me approximately 10 seconds to make lentil flour or any type of flour.

Vegan Red Lentil Flatbread

Does This Flatbread Contain Only 2 Ingredients?


These lentil flatbreads are only made with red lentils and water. So, technically they only contain one ingredient but naming this recipe “1-Ingredient Lentil Flatbread” seemed a bit weird to me for some reason.

Can I Freeze These Flatbreads?

Yes, you can easily freeze them. Cook the flatbreads like normal, allow them to cool completely and place them in individual freezer bags. The day you want to eat one, allow it to defrost at room temperature and reheat it in the oven for 5 minutes.

You can also eat these flatbreads cold with guacamole. Yum!

Vegan Red Lentil Flatbread

I hope you guys will love this Vegan Red Lentil Flatbread! It’s:

  • Made with only 2 ingredients
  • Ready in 15 minutes
  • So easy to make
  • Rich in protein
  • Healthy and filling
  • Gluten-free
  • Oil-free
  • So good!

Have fun cooking!

Nolwennย โ˜€


flatbread recipe


More High-Protein Vegan Recipes:


Get your copy of Everyday Vegan for 35 delicious vegan, gluten-free, oil-free and refined sugar-free sweet and savory recipes! All of the recipes are easy to make and perfect for meal prep. Have fun cooking and baking!

Vegan Sweet Potato Tortillas - Everyday Vegan Ebook


Vegan Red Lentil Flatbread

Vegan Red Lentil Flatbread | 2 Ingredients

Yield: 5
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Vegan Red Lentil Flatbread made with only 2 ingredients and ready in 15 minutes! This lentil flatbread is easy to make, gluten-free, oil-free and delicious. It’s great as a pizza crust!


  • 1 cup red lentils, uncooked (200 g)
  • 1 + 1/4 cup water (310 ml)
  • salt & pepper (optional)


  1. Place the red lentils in a high-speed blender. Working in batches if needed, blend until they resemble a fine flour.
  2. Transfer to a bowl, add water, salt and pepper if using and combine with a whisk. Let the batter sit for 2-3 minutes so the lentils absorb some of the water and it becomes thicker.
  3. Heat up a frying pan and grease it slightly. Pour 1/3 cup of the batter and spread it with the back of a spoon. Cook 2-3 minutes over medium heat, then flip over and cook 1-2 minutes on the other side.

Recommended Products

Please note that this post contains affiliate links. You can read my full disclosure at the bottom of the page.

Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 146Total Fat: 0.7gCarbohydrates: 24.7gFiber: 11gProtein: 10.4g

Did you make this recipe?

Please leave a comment below and tagย me on Instagramย (@bloomingnolwenn) with #bloomingnolwenn! I will gladly leave you a comment and share your picture in my story ๐Ÿ™‚ Your feedback means a lot to me!


Vegan Sweet Potato Tortillas - Everyday Vegan Ebook


Easy Carrot Cake Bites


Tagย me on Instagramย (@bloomingnolwenn)ย and use the hashtag #bloomingnolwenn so I donโ€™t miss your post. I will gladly leave you a comment and share your picture in my story ๐Ÿ™‚

Please note that this post contains affiliate links. You can read my full disclosure at the bottom of the page.



  1. May 4, 2019 / 4:04 pm

    Really excited to make these! I just wanted to double check when you say uncooked lentils do you mean dried ones or ones that have been presoaked or in a tin? Thanks.

    • May 4, 2019 / 5:05 pm

      Hi Louise, when I say uncooked lentils I mean dried ones ๐Ÿ™‚ You don’t need to soak them.
      I hope you will like these flatbreads!
      Nolwenn โ˜€

      • May 4, 2019 / 5:10 pm

        I was hoping you’d say that! Thankyou ๐Ÿ™‚

  2. Ali
    June 2, 2019 / 9:10 pm

    Oh my word – theses are tremendous! I just made them for my dinner – super quick, easy, vegan and delicious! I’m currently on WeightWatchers and these are technically a “zero point” food! So I split the mix between myself and partner and we had four good sized ones each. So filling! I made a quick mushroom sauce for them too. I wish I’d taken a photo! The great thing is you can flavour the lentil base with what ever you like! Thank you so much Nolwenn! These will now be a regular in our household! ๐Ÿ™‚ xxx

    • June 3, 2019 / 8:02 am

      Wow, I’m so glad to hear that, Ali! Mushroom sauce sounds delicious ๐Ÿ™‚
      I hope you’ll take a photo next time!
      Have a nice day,
      Nolwenn โ˜€

  3. Samantha Roldan
    June 7, 2019 / 6:31 am

    Was so excited to try this recipe, but when I did the batter just stuck to the pan and broke into uncooked pieces when I flipped it. I tried to fry it once with coconut oil and another batch with olive oil and got the same result. It might be the type of pan. Any suggestions?

    • June 7, 2019 / 8:21 am

      Sorry to hear that, Samantha! Did you use a non-stick pan? The type of pan you use will definitely affect the end result.
      I have included the link to great non-stick frying pans in the Recommended Products section of the recipe.
      I hope this helps!
      Nolwenn โ˜€

    • B
      May 2, 2020 / 6:34 pm

      Try cooking at lower temp!

  4. Trina
    June 8, 2019 / 2:55 am

    Can I use different lentils (green/brown) or does it need to be red? TIA!

    • June 8, 2019 / 2:05 pm

      This recipe may work with green or brown lentils too, but I haven’t tried it myself so I can’t tell you for sure.
      Let me know how it turned out for you if you try it ๐Ÿ™‚
      Nolwenn โ˜€

      • Trina
        June 17, 2019 / 12:57 am

        Thank you, will try! Also would this work using a waffle maker? I don’t have a non-stick pan and afraid it would stick but I do have a non-stick waffle maker.

        • June 17, 2019 / 7:26 am

          Yes, I’m sure it would work with a waffle maker too ๐Ÿ™‚
          Let me know how the flatbread turned out!
          Nolwenn โ˜€

          • Doris
            November 14, 2019 / 11:14 pm

            I tried with green ones. I had to season them a lot so it won’t taste like I’m chewing a piece of wood lol, but the proportions of the recipe were the same. My husband loved it, and he’s a very picky eater. Thank you so much for this recipe ๐Ÿ™‚

          • November 15, 2019 / 2:02 pm

            Thanks for your feedback, Doris! I’m glad to hear that ๐Ÿ™‚
            Nolwenn โ˜€

  5. Rachel
    August 31, 2019 / 4:59 pm

    Can you also use red lentils that have already been soaked/cooked? I have a bunch that were like this that I had frozen, now thawed, and looking for ways to use up.

    • August 31, 2019 / 5:47 pm

      Hi Rachel, thank you for your comment!
      Unfortunately, I don’t think this would work with soaked/cooked lentils. You really want red lentil flour here.
      But if you’re still looking for a way to use up your soaked/cooked lentils, check out these two recipes:
      High-Protein Vegan Mac and Cheese: the vegan “cheese” sauce is made with red lentils and it’s so delicious!
      Oven-Baked Potato Fries with Lentil Hummus: since your lentils are already cooked, skip step 1 of the hummus method. Enjoy!
      Nolwenn โ˜€

      • Rachel
        August 31, 2019 / 6:08 pm

        Thank you so much!

        • August 31, 2019 / 6:21 pm

          Happy to help ๐Ÿ™‚
          Have a great day!
          Nolwenn โ˜€

  6. Louise
    October 18, 2019 / 3:05 pm

    Do you think you could bake this?? I also donโ€™t have a non stick frying pan.

    • October 18, 2019 / 4:18 pm

      Hi Louise, I haven’t tried baking this so I’m not sure about the final result. Do let me know if you try it so I can update the recipe notes for other readers ๐Ÿ™‚
      Nolwenn โ˜€

      • Joyce Shapiro
        May 30, 2020 / 4:27 am

        I actually just tried baking, and it WORKED!!! Left it as one large disk. VERY lightly oiled a baking tray and poured the batter onto the tray directly and then baked. About 15 minutes in the oven at 350 degrees and magic! I did add extra salt after baking. Wonderful recipe!

        • May 30, 2020 / 9:34 am

          That’s awesome! I’m so glad it worked ๐Ÿ™‚
          Thank you for your feedback!

  7. Beth E
    January 17, 2020 / 11:44 pm

    Hi, I make these ALL THE TIME! I even went with adding a little cinnamon and raisins and then toast them in the morning with my coffee, delicious!

    These really are something to have as a part of everyday meals and so versatile!


  8. Mary Kay
    January 19, 2020 / 3:32 am

    Made tonight. Good but needed more flavor. And I think I needed to grind it more. Will try again!

  9. Alice
    January 25, 2020 / 11:56 am

    Canโ€™t wait to try this! Just wondering – I normally rinse red lentils before using (they usually seem a bit dirty/dusty, and most recipes say to rinse first)…but you donโ€™t for this, you just use dry?
    You havenโ€™t noticed any difference in using unrinsed lentils? (I think the main thing I was always told or read when I first became vegetarian and started using dried pulses was that if you didnโ€™t rinse properly they would be more likely to cause flatulence! ๐Ÿ™ˆ๐Ÿ˜‚)

    • January 27, 2020 / 9:41 am

      Hi Alice,
      I don’t rinse the lentils for this recipe and we haven’t noticed any digestive issues. If you do want to rinse them, make sure to dry them before blending.
      Let me know how it goes for you!

  10. Andy
    February 13, 2020 / 9:44 pm

    How can I use this bread..if using for pizza crust what time and temp for cooking? Can’t wait to try it!!

    • February 15, 2020 / 3:48 pm

      Hi Andy,
      I often use this flatbread as a pizza base – simply follow the recipe instructions until the end, top the cooked flatbread with your favorite pizza ingredients and bake in the oven for a couple of minutes.
      If using veggies, make sure top chop them finely so they cook quickly. You don’t want to bake the pizza for too long since the flatbread is already cooked.
      I hope this helps!

  11. Cheryl
    March 25, 2020 / 1:43 pm

    How thick should the mixture be. I have made them but the batter seemed to be very thick in consistency.

    • March 26, 2020 / 10:08 am

      The mixture should be thicker than a crepe batter but thinner than a pancake batter ๐Ÿ™‚
      I hope this helps! Happy cooking!

  12. Marilyn Wann
    April 16, 2020 / 8:31 pm

    Thanks for the great idea! I’m going to adapt it and vary it with all sorts of legumes! Also eager to try the sweet potato version.

    We had charoset left over from a Passover seder so I filled what I’m thinking of as lentil crepes with that and some cottage cheese. A delicious, salty-sweet combo and very filling.

    • April 17, 2020 / 8:33 am

      Thanks for your feedback, Marilyn! I’m happy to hear you liked my recipe ๐Ÿ™‚
      Have a nice day!

  13. Alisha
    April 18, 2020 / 9:36 am

    Is it supposed to be like a pancake?

    • April 18, 2020 / 3:50 pm

      Yes, they should look like pancakes ๐Ÿ™‚

  14. Linda Bennett
    April 25, 2020 / 8:40 pm

    How long will these last after making? Can I make in batches and keep in the fridge?

    • April 28, 2020 / 9:05 am

      Hi Linda,
      These will last 3-4 days after making. You can totally keep them in the fridge in an airtight container or covered under a kitchen towel.
      You can also freeze them if you want. Simply cook them, let them cool down and then place them in individual freezer bags.
      I hope this helps!
      Have a nice day,

  15. Tal
    May 1, 2020 / 1:29 am

    These were super tasty and easy! It took me a bit to figure out the proportions. Also, my blender wasn’t powerful enough, even in batches so after about half the lentils were in powder form, I added a bit of water to make it into a paste and then added all the water. I then added the rest of the water and blended it on high for a few minutes.

    After that, it was a matter of figuring out my pan, but once I got the hang of it, it was so easy! My bf and I are trying to be more health-conscious so this is a great wrap alternative. Thank you!

    • May 2, 2020 / 8:47 am

      Thanks so much for your detailed feedback!
      I’m sure this will be helpful for other readers ๐Ÿ™‚
      I’m glad you and your boyfriend liked my flatbread recipe!

  16. Kelly
    May 24, 2020 / 11:10 pm

    Could you blend fresh coriander with the lentils before cooking?

    • May 25, 2020 / 4:57 pm

      Hi Kelly,
      Yes, you can. You can also add fresh minced coriander directly to the lentil batter.
      I hope this helps ๐Ÿ™‚

  17. Murat
    May 27, 2020 / 10:22 pm

    For those out there struggling to get a fine lentil flour due to their low power kitchen tools. My suggestion would be to soak the lentils ( i tried red lentils) in water with 1/2 ratio ( ie. 1 cup lentils and 2 cups of water) for 3 hours and then use the blander. Cheers.

    • May 28, 2020 / 10:47 am

      Thanks for your suggestion!
      I’ve never tried this personally, but I’m glad it worked for you and I hope it will help other readers ๐Ÿ™‚

    • gds
      May 29, 2020 / 5:59 am

      soaked red lentils are a great batter! i wonder if they are less fluffy than the power version though, have you tried both ways?

  18. Hana
    June 29, 2020 / 2:56 pm

    I had a whole load of red lentils I was looking to use up and found this recipe – thank you!

    I was being lazy so I threw the lentils and water in the blender together (and added 1/2 tsp garlic, basil and oregano) and then fried it according to your recipe to use as a pizza base.

    It came out perfectly – it held together really well and was able to support the pizza sauce and toppings without going soggy.

    Will DEFINITELY be making this again. So simple yet so effective!

    Thanks ๐Ÿ˜€

    • June 30, 2020 / 8:24 am

      Hi Hana,
      Thanks so much for your feedback!
      I’m glad you liked my flatbread recipe. It’s definitely a staple here, too ๐Ÿ˜€
      Have a great day!

  19. Siva Naidoo
    July 1, 2020 / 12:30 pm

    Hi Nolwenn
    I tried these this afternoon. I added some chopped shallots to the batter. Followed your instructions step by step and they turned out perfect and tasty. Simple living and High thinking.

    Thanks again.
    God Bless

    • July 2, 2020 / 9:47 am

      Hi Siva,
      I’m happy to hear that you enjoyed my lentil flatbread!
      Thanks for your feedback!

  20. July 9, 2020 / 4:42 pm

    Quick question, the measure is a cup of lentils or a cup of blended lentils as it maybe a difference in a proportion? Thanks

    • July 11, 2020 / 7:55 am

      Hi Ivette,
      You will need 1 cup of whole, uncooked red lentils for this recipe.
      I hope this helps!

  21. Zeina
    August 21, 2020 / 2:25 pm

    I soaked the red lentils overnight because my blender isnโ€™t a powerful one and the result was awesome. Thank you for this wonderful recipe.

    • April 26, 2021 / 1:37 pm

      That’s awesome, Zeina! I’m glad you enjoyed my recipe ๐Ÿ™‚

  22. Oana
    September 20, 2020 / 6:08 pm

    They are so goood๐Ÿฅฐ thank you so much.

  23. Peter
    November 24, 2020 / 2:24 am

    Can you use a food processor Instead of a blender

    • April 26, 2021 / 1:21 pm

      Hi Peter, my advice would be not to use a food processor instead of a blender as they are often not powerful enough to blend lentils into a fine powder.
      You will likely end up with a grainy batter that won’t cook properly.
      I hope this helps!

  24. December 2, 2020 / 11:01 pm

    I made these amazing little tortillas to go with my saag tofu. After blending I added cumin seeds, turmeric, coriander, garlic powder, salt and pepper. WOW!!! They are amazing for real! My husband loved them so much he talked about them for several days after. Thank you so much for this recipe. Never will we have an Indian meal without these disks of deliciousness.

    • April 26, 2021 / 1:17 pm

      That’s awesome, Cindy! I’m glad you and your husband loved my flatbread recipe ๐Ÿ™‚

  25. Susan
    January 9, 2021 / 6:50 am

    Hi Nowlenn

    Fantastic recipe! I added madras curry powder and my ground roasted cumin seeds! YUM!
    Thanks for all the tips!

    • January 9, 2021 / 3:33 pm

      That’s great, Susan! Thanks for your feedback ๐Ÿ™‚

  26. sherilee
    January 11, 2021 / 8:14 am

    I made a curry today & wanted some chick pea or lentil type patties to go with it. So I found some black lentils in pantry & blended them to a fine flour with cumin & coriander seeds as well. Then to add something extra I blended a small capsicum, sundried tomatoes & some leaves from garden (mint), added water to blend well & topped up with the required amount. First batch stuck a bit but I learn’t to have oil hot ( I used coconut oil), next batch easy. They are a dark brown colour & absolutely devine with my debut luffa curry. Thankyou for your inspirational recipe.

    • February 13, 2021 / 9:50 am

      This sounds delicious! I’m glad you enjoyed my flatbread recipe ๐Ÿ™‚
      Have a nice day,

  27. Lindsay
    January 23, 2021 / 12:13 am

    Do you think I could use store-bought chickpea flour to make this, instead of red lentil flour?

  28. Nicole
    February 16, 2021 / 1:42 am

    These were very easy to make. Kind of a dry texture but firm and held their shape. I added spices, salt and pepper, and thinned the batter with Aquafaba when it got too thick.

  29. Pam
    April 5, 2021 / 2:33 am

    This would have to be my โ€˜breadโ€™ of of choice after so long of looking and trying!! Thank you, this is so simple and quick, so glad I came across this website!

    • April 26, 2021 / 1:02 pm

      I’m so glad to hear that ๐Ÿ™‚
      Have fun!!

  30. Patricia Disbrow
    April 7, 2021 / 12:30 am

    I have red lentil flour. How much of this flour is needed in this recipe?

    • April 26, 2021 / 7:34 am

      Hi Patricia,
      You will need 200g of red lentil flour for this recipe. I hope this helps!

  31. Patricia Disbrow
    April 26, 2021 / 5:26 pm

    In cups, this would be about 1 1/4 cup?

    Thank you!

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