Savory Red Lentil Wa

Savory Red Lentil Waffles
Crispy-on-the-outside, tender-on-the-inside waffles made from blended red lentils—packed with fiber and a nice boost of protein from cottage cheese and eggs. They’re great for meal prep and perfect as a base for savory toppings like avocado, eggs, salsa, or a breakfast sandwich.

45 minutes (plus overnight soaking)

• 15 ingredients • 14 servings

Ingredients

• 1 1/2 cups dry red lentils

• 1 cup water (used at different steps)

• 3/4 cup corn flour (use blue corn masa)

• 3 tbsp ground flax seed

• 1 cup cottage cheese

• 3 tbsp nutritional yeast

• 1 tbsp Italian seasoning

• 1/2 tsp red pepper flakes

• 1/4 tsp onion powder

• 3/4 tsp sea salt

• 2 tbsp baking powder

• 2 tbsp extra virgin olive oil

• 1 tbsp psyllium husks (mix with remaining 1/2 cup water, then add to mixture)

• 3/4 cup vegetable broth

• 2 eggs (mix in last)

Directions

1. Soak lentils in water (about twice as much water as lentils) as long as possible—overnight is best.

2. Blend soaked lentils with all liquids (not the eggs) until smooth.

3. Add remaining ingredients and blend well.

4. Heat waffle maker to 375°F. Don’t open the waffle maker until 6–7 minutes have passed. (They can split in half if opened too early.) If they start to split, cook 1–2 minutes longer and try again.

Nutrition (estimated)

Per 1 of 14 servings (waffle, without toppings):

• Calories: ~150

• Protein: ~9 g

• Carbs: ~18 g

• Fat: ~4 g

• Fiber: ~4 g

Note: Estimates will vary based on exact brands (especially cottage cheese, masa/corn flour, broth) and waffle size.