Red Lentil Waffles with Chocolate Spread and Walnuts Recipe
Delicious and nutritious Red Lentil Waffles that are naturally gluten-free and vegan. Made from blended red lentils, sweetened with Medjool dates, and perfectly crisped in a waffle maker, these waffles offer a wholesome and tasty breakfast or snack option. Topped with vegan chocolate spread and chopped walnuts, they are both satisfying and healthy.
- Prep Time: 10 minutes (plus 2-3 hours soaking time)
- Cook Time: 15 minutes
- Total Time: 2 hours 25 minutes
- Yield: 5 waffles
- Category: Breakfast
- Method: Baking
- Cuisine: Gluten-Free, Vegan
- Diet: Gluten Free
Ingredients
Batter
- 1 cup dry red lentils
- 2 soft Medjool dates
- 1/2-2/3 cup plant-based milk (such as almond, soy, or oat milk)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1-2 pinches of salt
- 1 Tbsp lemon juice (or apple cider vinegar)
Toppings
- Vegan chocolate spread (homemade Nutella)
- Chopped walnuts
Instructions
- Rinse and soak the lentils: Rinse the red lentils thoroughly in a sieve until the water runs almost clear. Then soak them in plenty of fresh water for at least 2-3 hours to soften.
- Drain the lentils: After soaking, drain the lentils, rinse them once more, and drain again to remove excess water and prepare for blending.
- Blend the batter: In a high-speed blender, combine the drained lentils with Medjool dates, plant-based milk, vanilla extract, baking powder, baking soda, salt, and lemon juice or apple cider vinegar. Blend until the mixture is smooth and has the consistency of thick pancake batter. Pause as needed to shake the container or scrape down the sides to ensure even blending.
- Rest the batter: Allow the batter to rest and thicken while you preheat a waffle maker. This resting time helps the batter set and improves texture.
- Cook the waffles: Lightly grease your preheated waffle maker with oil or cooking spray. Pour enough batter to cover about three-quarters of the waffle surface, close the lid, and cook until the waffles are golden brown and crisp. Cooking times may vary depending on the waffle maker, but wait until little to no steam escapes. If the waffle sticks when opening, close the lid and cook for an additional 40-60 seconds.
- Cool the waffles: Transfer cooked waffles to a wire cooling rack to allow air circulation, helping them stay crispy. Repeat the cooking process with the remaining batter.
- Serve: Serve the waffles topped with vegan chocolate spread and chopped walnuts or your favorite toppings. Enjoy these delicious gluten-free red lentil waffles warm.
Notes
- The type of plant-based milk can be adjusted based on your preference; almond, soy, or oat milk work well.
- Soaking the lentils for 2-3 hours is important to achieve smooth batter and proper texture.
- Letting the batter rest before cooking improves the waffle texture and crispiness.
- If your waffle sticks to the maker, try cooking it a bit longer before opening to ensure it's fully cooked and crisp.
- This recipe is naturally gluten-free and vegan.
