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. Simple to prepare and naturally egg-free, this recipe is ideal for meal prep and delivers wholesome flavour using pantry staples and minimal effort. Check out Rupa at @whenmeateatsveg for more recipe inspo!
Tasty Team
Total Time
20 minutes
20 min
Prep Time
10 minutes
10 min
Cook Time
10 minutes
10 min
Total Time
20 minutes
20 min
Prep Time
10 minutes
10 min
Cook Time
10 minutes
10 min
Ingredients
for 2 servings
- ¾ cup red lentils (120 g)
- 1 cup water (250 mL)
- ⅓ cup chickpea flour (45 g)
- 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
Nutrition Info
- Calories 350
- Fat 2g
- Carbs 59g
- Fiber 10g
- Sugar 4g
- Protein 23g
Estimated values based on one serving size.
Preparation
- 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!
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