Red Lentil Flatbread

 

Red Lentil Flatbread

1 cup red lentils
2 cups of water
dash of salt
bit of olive oil

Take red lentils and soak in warm water for three hours. Stir occasionally to be sure all lentils are absorbing water.

Pour in a blender and blend till very smooth. Pour two small ladles full of lentil batter into a frying pan with a bit of olive oil. (Tried non stick, a no go). Swirl with the back of the ladle till the lentil  mixture spreads out.

 Cook till browned on one side and then flip and do the same on the other side. These take a bit longer than pancakes to be cooked through. Flatbreads can be stored in the fridge for one week or freezer for up to 3 months.