Directions:
1. Soak the lentils in 2/3 of the water in the fridge for at least three hours or up to overnight.
2. Drain and rinse the lentils well, then transfer them to a high-speed blender with the remaining
water and the salt. Blend on high speed for about a minute until the batter is smooth and
creamy.
3. Heat a nonstick pan over medium heat. Add approximately a 1/4 cup of the batter to the
hot pan. Then quickly, using a spatula or spoon, spread the batter into a circle six to
seven inches in diameter.
4. Cook the flatbreads for four to six minutes, carefully flipping halfway through (do not
overcook). Transfer to a plate or cooling rack to cool completely. Repeat with the
remaining batter.
5. Use the cooked flatbreads for sandwich wraps, tacos, or dipping. Enjoy!
For leftovers - store in an airtight container in the refrigerator for up to five days or freeze between pieces of
parchment paper for up to three months. Warm in a dry pan for best results.
For more flavour add dried herbs and spices to the batter.

Ingredients
104 grams Dry Red Lentils
356 millilitres water (divided)
2g sea salt