Lentil Vegan Omelette
This lentil vegan omelette is a protein-rich and satisfying plant-based alternative, made with blended lentils for a soft yet hearty texture. Lightly crisp on the outside and tender inside, it’s perfect for breakfast, brunch, or a quick nutritious meal.
Ingredients · Servings 2
- ¾ cup red lentils
- 1 cup water
- ⅓ cup chickpea flour
- 1 teaspoon garlic powder
- 1 teaspoon black salt
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon freshly ground black pepper
- ½ green pepper, diced
- ½ small red onion, diced
- ½ small tomato, diced
Method · 20 min
- Place the red lentils in a bowl and cover with water. Let soak for at least 4 hours, or overnight.
- Drain the red lentils and add them to a blender along with the chickpea flour, garlic powder, black salt, smoked paprika, ground cumin, black pepper, and water. Blend until smooth with no coarse lentil pieces remaining.
- Heat a nonstick skillet over low heat. Add the green bell pepper, red onion, and tomato and cook, stirring occasionally, until softened, about 2 minutes. Pour half of the lentil batter over the vegetables and cook for 2 to 3 minutes per side, until set and lightly golden. Transfer to a plate and repeat with the remaining batter and vegetables.
- Enjoy!
¾ cup red lentils (120 g)
1 cup water (250 mL)
⅓ cup chickpea flour (45 g)
