Welcome to the wonderful world of lentil flour! If you’re looking for quick, protein-packed dinners that are both nutritious and delicious, you’ve come to the right place. From savory pancakes to hearty flatbreads, these recipes will transform your meals. Let’s dive into these 28 mouthwatering ideas that are sure to become new family favorites!
Lentil Flour Pancakes with Spinach and Feta
Unexpectedly delicious and packed with protein, these lentil flour pancakes are perfect for a quick, healthy meal. You’ll love how the savory feta and fresh spinach come together in every bite. They’re surprisingly easy to whip up for breakfast or a light lunch.
Ingredients
– 1 cup lentil flour
– 1 cup water
– 2 cups fresh spinach, chopped
– 1/2 cup crumbled feta cheese
– 1/4 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
Instructions
1. In a medium bowl, whisk together 1 cup lentil flour and 1 cup water until smooth.
2. Fold in 2 cups chopped fresh spinach, 1/2 cup crumbled feta cheese, 1/4 tsp salt, and 1/4 tsp black pepper until evenly combined.
3. Heat a non-stick skillet over medium heat and add 1 tbsp olive oil, swirling to coat the pan.
4. Pour 1/4 cup of the batter onto the skillet for each pancake, spreading it slightly with the back of a spoon.
5. Cook for 3-4 minutes until bubbles form on the surface and the edges look set.
6. Flip the pancakes carefully using a spatula and cook for another 2-3 minutes until golden brown and cooked through.
7. Transfer the cooked pancakes to a plate and repeat with the remaining batter, adding more olive oil as needed.
8. Serve the pancakes warm.
Vibrant and satisfying, these pancakes have a tender, slightly crisp texture with a savory, cheesy flavor from the feta. Try topping them with a dollop of Greek yogurt or a squeeze of lemon for an extra zing, or serve alongside a fresh salad for a complete meal.
Gluten-Free Lentil Flour Bread
Craving bread but avoiding gluten? You’re in luck—this lentil flour bread is hearty, wholesome, and totally doable. It’s perfect for sandwiches or just slathering with butter.
Ingredients
– 2 cups lentil flour
– 1 tsp baking soda
– 1/2 tsp salt
– 2 large eggs
– 1/4 cup olive oil
– 3/4 cup water
– 1 tbsp apple cider vinegar
Instructions
1. Preheat your oven to 350°F and grease an 8×4-inch loaf pan lightly with oil.
2. In a large bowl, whisk together 2 cups lentil flour, 1 tsp baking soda, and 1/2 tsp salt until fully combined.
3. In a separate bowl, beat 2 large eggs until frothy, then mix in 1/4 cup olive oil, 3/4 cup water, and 1 tbsp apple cider vinegar.
4. Tip: Use room temperature eggs for a smoother batter and better rise.
5. Pour the wet ingredients into the dry ingredients and stir gently until just mixed; avoid overmixing to prevent a dense loaf.
6. Transfer the batter to the prepared pan and smooth the top with a spatula.
7. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Tip: Rotate the pan halfway through baking for even browning.
9. Remove the bread from the oven and let it cool in the pan for 10 minutes.
10. Tip: Cooling slightly in the pan helps it set without crumbling.
11. Turn the bread out onto a wire rack to cool completely before slicing.
Nourishing and slightly nutty, this bread has a firm yet tender crumb that holds up well to toppings. Try toasting slices for breakfast or using it as a base for avocado toast—it’s a game-changer for gluten-free eating.
Spiced Lentil Flour Crackers
Kick off your snack game with these spiced lentil flour crackers—they’re crispy, wholesome, and perfect for munching anytime. You’ll love how easy they are to whip up with simple pantry staples, and they pack a flavorful punch that beats store-bought any day. Trust me, once you try them, you’ll be hooked on this homemade goodness.
Ingredients
– 1 cup lentil flour
– 1/4 cup olive oil
– 1/4 cup water
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp garlic powder
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine 1 cup lentil flour, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp garlic powder, mixing thoroughly to ensure even spice distribution.
3. Add 1/4 cup olive oil and 1/4 cup water to the dry ingredients, stirring until a cohesive dough forms without overmixing to keep the crackers tender.
4. Place the dough between two sheets of parchment paper and roll it out to an even 1/8-inch thickness for uniform baking.
5. Remove the top parchment paper and use a knife or pizza cutter to score the dough into 1-inch squares, which helps them break apart easily after baking.
6. Transfer the scored dough on the bottom parchment paper to the prepared baking sheet.
7. Bake in the preheated oven at 350°F for 12–15 minutes, or until the edges are golden brown and the crackers feel firm to the touch.
8. Remove from the oven and let cool completely on the baking sheet for about 10 minutes to crisp up further.
9. Break along the scored lines into individual crackers.
Enjoy these crackers for their satisfying crunch and warm, smoky flavor from the spices—they’re fantastic on their own or paired with dips like hummus. Elevate your snack time by crumbling them over salads for an extra texture boost, or simply savor them as a guilt-free treat that’s full of protein and flavor.
Lentil Flour Tortillas with Avocado Filling
Oh my goodness, you have to try these lentil flour tortillas with avocado filling—they’re so easy to make and packed with protein and flavor. Perfect for a quick lunch or a healthy snack that’ll keep you satisfied. Let’s get cooking!
Ingredients
– 1 cup lentil flour
– 1/2 cup warm water
– 1/4 tsp salt
– 2 ripe avocados
– 1 tbsp lime juice
– 1/4 tsp garlic powder
– 1 tbsp olive oil
Instructions
1. In a mixing bowl, combine 1 cup lentil flour, 1/2 cup warm water, and 1/4 tsp salt to form a dough.
2. Knead the dough on a floured surface for 2 minutes until smooth and elastic. Tip: If the dough feels too sticky, add a sprinkle more lentil flour to make it easier to handle.
3. Divide the dough into 4 equal portions and roll each into a ball.
4. Use a rolling pin to flatten each ball into a thin, round tortilla about 6 inches in diameter.
5. Heat a non-stick skillet over medium heat (350°F) and add 1 tbsp olive oil.
6. Cook each tortilla for 2 minutes per side until lightly browned and slightly puffed. Tip: Don’t overcrowd the skillet—cook one tortilla at a time for even browning.
7. Remove the cooked tortillas and set them aside on a plate.
8. Cut 2 ripe avocados in half, remove the pits, and scoop the flesh into a bowl.
9. Mash the avocados with a fork until smooth but slightly chunky.
10. Stir in 1 tbsp lime juice and 1/4 tsp garlic powder until well combined. Tip: Add the lime juice immediately to prevent the avocados from browning and keep the filling fresh.
11. Spoon the avocado filling onto the center of each tortilla.
12. Fold the tortillas over the filling to form half-moons or roll them up.
Very satisfying and nutritious, these tortillas have a soft, pliable texture with a nutty flavor from the lentil flour, complemented by the creamy, tangy avocado filling. Serve them immediately for the best experience, or try adding a sprinkle of red pepper flakes for an extra kick—they’re great for meal prep or a fun family dinner!
Savory Lentil Flour Muffins with Sun-Dried Tomatoes
Tired of boring breakfasts? These savory lentil flour muffins are packed with flavor and perfect for busy mornings. You’ll love how easy they come together with simple ingredients.
Ingredients
– 1 cup lentil flour
– 2 large eggs
– 1/2 cup chopped sun-dried tomatoes
– 1/4 cup olive oil
– 1 tsp baking powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup water
Instructions
1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 cup lentil flour, 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
3. Tip: Sift the lentil flour if it appears lumpy for a smoother batter.
4. In another bowl, beat 2 large eggs until frothy, then mix in 1/4 cup olive oil and 1/4 cup water.
5. Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing to keep the muffins tender.
6. Fold in 1/2 cup chopped sun-dried tomatoes evenly throughout the batter.
7. Tip: If your sun-dried tomatoes are oil-packed, pat them dry with a paper towel to prevent excess oil in the muffins.
8. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
9. Bake for 18-20 minutes at 375°F, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
10. Tip: Rotate the muffin tin halfway through baking for even browning.
11. Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring to a wire rack.
12. Allow to cool completely before serving.
Very moist and hearty, these muffins have a rich, umami flavor from the sun-dried tomatoes. Serve them warm with a dollop of Greek yogurt or alongside a fresh salad for a satisfying meal.
Lentil Flour Pizza Crust
Ever tried making pizza crust with lentil flour? You’re in for a tasty, gluten-free twist that’s surprisingly easy to whip up. This version is crispy, nutritious, and perfect for a quick weeknight dinner.
Ingredients
– 1 1/2 cups lentil flour
– 1/2 cup warm water
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp baking powder
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine 1 1/2 cups lentil flour, 1 tsp salt, and 1/2 tsp baking powder.
3. Add 2 tbsp olive oil and 1/2 cup warm water to the dry ingredients.
4. Mix with a spoon until a dough forms, then knead with your hands for 1-2 minutes until smooth (tip: if the dough feels too sticky, add a sprinkle more lentil flour).
5. Place the dough on the prepared baking sheet and press it into a 12-inch circle about 1/4-inch thick.
6. Bake for 12-15 minutes, or until the edges are lightly golden and the crust is firm to the touch (tip: rotate the baking sheet halfway through for even cooking).
7. Remove from the oven and add your favorite toppings.
8. Return to the oven and bake for another 8-10 minutes, until the toppings are heated through and the crust is crispy (tip: for extra crispiness, bake directly on the oven rack for the last 2 minutes).
9. Let cool for 2-3 minutes before slicing.
Bold in flavor and satisfyingly crunchy, this crust has a nutty taste that pairs wonderfully with robust toppings like roasted vegetables or a spicy tomato sauce. Try serving it cut into strips for a fun appetizer or as a base for a protein-packed pizza night.
Herbed Lentil Flour Flatbread
Ever have one of those days where you want something wholesome but don’t want to spend hours in the kitchen? This herbed lentil flour flatbread is your answer—it’s quick, packed with flavor, and totally satisfying.
Ingredients
– 1 cup lentil flour
– 1/2 cup water
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. In a medium bowl, combine 1 cup lentil flour, 1 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Add 1/2 cup water and 2 tbsp olive oil to the bowl.
3. Stir the mixture with a spoon until a smooth, thick batter forms, ensuring no dry spots remain.
4. Let the batter rest for 10 minutes at room temperature to allow the flour to hydrate fully.
5. Heat a non-stick skillet over medium heat for 2 minutes until hot.
6. Pour the batter into the skillet, spreading it evenly into a 1/4-inch thick circle using the back of a spoon.
7. Cook the flatbread for 4 minutes until the edges start to lift and the bottom is golden brown.
8. Flip the flatbread using a spatula.
9. Cook for another 3 minutes until the second side is golden brown and the flatbread is firm to the touch.
10. Transfer the flatbread to a cutting board and let it cool for 2 minutes before slicing.
Hearty and herb-infused, this flatbread has a tender yet sturdy texture with a subtle nuttiness from the lentil flour. Serve it warm with a drizzle of olive oil or use it as a base for your favorite toppings like avocado or hummus for a quick, delicious meal.
Lentil Flour Veggie Burgers
Hey, you know those days when you want something hearty but don’t want to spend hours in the kitchen? These lentil flour veggie burgers are your new go-to—easy, packed with flavor, and perfect for a quick weeknight dinner.
Ingredients
– 1 cup lentil flour
– 1/2 cup water
– 1/4 cup finely chopped onion
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
Instructions
1. In a medium bowl, combine 1 cup lentil flour, 1/4 cup finely chopped onion, 1 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp black pepper.
2. Gradually add 1/2 cup water to the dry ingredients, stirring until a thick, uniform batter forms. Tip: Let the batter rest for 5 minutes to allow the lentil flour to absorb moisture, which helps bind the burgers better.
3. Heat 2 tbsp olive oil in a non-stick skillet over medium heat until it shimmers, about 2 minutes.
4. Scoop 1/4 cup of the batter per burger and carefully drop it into the hot skillet, flattening it gently with a spatula to form a patty about 1/2-inch thick.
5. Cook the burgers for 4-5 minutes on one side until golden brown and edges appear crisp. Tip: Avoid moving the burgers too early to prevent sticking and ensure a nice crust forms.
6. Flip the burgers and cook for another 4-5 minutes on the other side until both sides are evenly browned and firm to the touch.
7. Transfer the cooked burgers to a plate lined with paper towels to drain any excess oil. Tip: For extra crispiness, press down lightly on the burgers with the spatula after flipping to maximize contact with the pan.
Enjoy these burgers right away—they have a satisfyingly crispy exterior with a soft, savory interior that’s full of earthy lentil flavor. Serve them on toasted buns with your favorite toppings, or crumble them over a salad for a protein-packed twist.
Tomato and Lentil Flour Pasta
Fancy a quick, nutritious pasta dish that comes together in no time? You’ll love how tomato and lentil flour pasta combines wholesome ingredients with bold flavor. It’s perfect for a busy weeknight when you want something satisfying but don’t want to spend hours in the kitchen.
Ingredients
– 1 cup lentil flour
– 2 large eggs
– 1/4 cup water
– 1 tbsp olive oil
– 1/2 tsp salt
– 1 can (15 oz) crushed tomatoes
– 2 cloves garlic, minced
– 1/4 tsp red pepper flakes
– 1/4 cup fresh basil, chopped
Instructions
1. In a medium bowl, combine 1 cup lentil flour, 2 large eggs, 1/4 cup water, and 1/2 tsp salt.
2. Mix with a fork until a dough forms, then knead by hand for 2 minutes until smooth. Tip: If the dough feels too dry, add water 1 tsp at a time.
3. Roll the dough into a thin sheet on a floured surface, about 1/8 inch thick.
4. Cut the sheet into 1/2-inch wide strips to form pasta noodles.
5. Bring a large pot of salted water to a rolling boil over high heat.
6. Add the pasta and cook for 3-4 minutes until al dente, stirring occasionally.
7. Drain the pasta and set aside.
8. In a skillet over medium heat, heat 1 tbsp olive oil.
9. Add 2 cloves minced garlic and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant.
10. Pour in 1 can crushed tomatoes and simmer for 5 minutes, stirring occasionally. Tip: Simmering helps deepen the tomato flavor.
11. Add the cooked pasta to the skillet, tossing to coat evenly in the sauce.
12. Stir in 1/4 cup chopped fresh basil and cook for 1 more minute. Tip: Adding basil at the end preserves its fresh aroma.
13. Remove from heat and serve immediately.
Zesty and hearty, this pasta has a tender yet slightly chewy texture from the lentil flour, with a rich tomato sauce that’s brightened by the basil. Try topping it with a sprinkle of Parmesan or serving alongside a crisp green salad for a complete meal that feels both comforting and light.
Crispy Lentil Flour Falafel
Who knew falafel could get even crispier? You’re about to make the most satisfying plant-based snack using lentil flour—it’s gluten-free, packed with protein, and seriously easy to whip up. Let’s get those golden bites frying!
Ingredients
– 1 cup lentil flour
– 1/2 cup water
– 1/4 cup chopped fresh parsley
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cups vegetable oil (for frying)
Instructions
1. In a medium bowl, combine 1 cup lentil flour, 1/2 cup water, 1/4 cup chopped fresh parsley, 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Mix all ingredients until a thick, uniform dough forms.
3. Let the dough rest for 10 minutes to allow the lentil flour to fully hydrate.
4. Heat 2 cups vegetable oil in a deep skillet over medium heat until it reaches 350°F.
5. Use a small cookie scoop or spoon to form the dough into 1-inch balls.
6. Gently drop 4-5 falafel balls into the hot oil, being careful not to overcrowd the skillet.
7. Fry for 3-4 minutes, flipping halfway, until golden brown and crispy.
8. Remove the falafel with a slotted spoon and drain on a paper towel-lined plate.
9. Repeat the frying process with the remaining dough.
Golden and delightfully crunchy on the outside, these falafel have a tender, herb-flecked interior that’s bursting with savory flavor. Try stuffing them into pita with tahini sauce or crumbling them over a salad for a protein boost—they’re versatile enough for any meal!
Lentil Flour Dumplings in Vegetable Broth
Now that autumn’s crisp air is settling in, you’ll love how these lentil flour dumplings bring cozy comfort to your table. They’re simmered in a light vegetable broth that lets the earthy flavors shine through.
Ingredients
– 1 cup lentil flour
– 1/4 cup water
– 4 cups vegetable broth
– 1 tbsp olive oil
– 1/2 tsp salt
Instructions
1. In a medium bowl, combine 1 cup lentil flour and 1/2 tsp salt.
2. Gradually add 1/4 cup water while stirring with a fork until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for 2 minutes until smooth and pliable.
4. Divide the dough into 12 equal pieces and roll each into a tight ball.
5. Heat 1 tbsp olive oil in a large pot over medium heat for 1 minute.
6. Pour in 4 cups vegetable broth and bring to a gentle simmer at 180°F.
7. Carefully drop the dumplings into the simmering broth one by one.
8. Cook uncovered for 10 minutes, occasionally swirling the pot to prevent sticking.
9. Reduce heat to low and simmer for another 5 minutes until dumplings float to the surface.
10. Remove from heat and let rest for 2 minutes before serving.
Each dumpling has a tender, slightly chewy texture that pairs beautifully with the light, savory broth. Enjoy them as is or garnish with fresh herbs for an extra pop of flavor—perfect for chilly evenings when you need something simple yet satisfying.
Lentil Flour Crepes with Mushroom Filling
Perfect for a cozy brunch or light dinner, these lentil flour crepes with mushroom filling are surprisingly simple to make. You’ll love how the earthy flavors come together in this wholesome dish.
Ingredients
– 1 cup lentil flour
– 1 1/4 cups water
– 1/4 tsp salt
– 2 tbsp olive oil
– 1 lb cremini mushrooms, sliced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1/4 cup fresh parsley, chopped
– 1/2 tsp black pepper
Instructions
1. Whisk together 1 cup lentil flour, 1 1/4 cups water, and 1/4 tsp salt in a bowl until smooth.
2. Let the batter rest for 10 minutes to allow the flour to hydrate fully.
3. Heat a non-stick skillet over medium heat and lightly grease with 1 tsp olive oil.
4. Pour 1/4 cup batter into the skillet, swirling to form a thin, even crepe.
5. Cook for 2-3 minutes until the edges lift easily and the bottom is lightly golden.
6. Flip the crepe and cook for 1-2 minutes more, then transfer to a plate.
7. Repeat with remaining batter, stacking crepes with parchment paper between them.
8. In the same skillet, heat remaining olive oil over medium heat.
9. Add 1 small diced onion and sauté for 3-4 minutes until translucent.
10. Add 2 cloves minced garlic and cook for 30 seconds until fragrant.
11. Stir in 1 lb sliced cremini mushrooms and cook for 8-10 minutes until tender and browned.
12. Season with 1/2 tsp black pepper and remove from heat.
13. Fold 1/4 cup fresh chopped parsley into the mushroom mixture.
14. Spoon the filling onto each crepe and roll or fold to enclose.
15. Serve warm.
Mouthwatering and satisfying, these crepes have a tender, slightly nutty wrap with a savory, umami-rich filling. Try topping them with a dollop of Greek yogurt or a squeeze of lemon for extra brightness.
Conclusion
Valuable and versatile, these lentil flour recipes offer nutritious, gluten-free options for every meal. We hope you try them and share your favorites in the comments! Don’t forget to pin this roundup on Pinterest to save for later. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
