Looking for a nourishing, high protein breakfast option? Try my straightforward lentil waffles, made with 2 ingredients. They boast 15 grams of protein per serving and are vegan, gluten-freeand grain-free.

red lentil waffles on a plate with berries

First, there werered lentil tortillas. Then,mind-blowing red lentil tofu. I had to keep pushing the envelope. So now, it’s lentil waffles. Yes, lentil waffles! Amazingly, they taste nothing like lentils, just, well…waffles!

High in protein, made with two ingredients, and a breeze to make, you are going to love these memorable waffles for breakfast (cue the syrup, powdered sugar and fruit), snacks (toast and enjoy!), or lunchtime (use the waffles in place of sliced bread). I know you will love them as much as I do!

Recipe benefits

High protein(15 grams per serving)
High fiber(18 grams per serving)
Made with 2 pantry ingredients
No protein powder
Vegan (egg-free, dairy-free)
Gluten-free
Grain-free
No flour
Frugal
Straightforward to prepare

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

Red lentils
Baking powder (certified gluten-free, as needed)

You will also need water to soak the lentils, and to blend the waffle batter (I use filtered tap water). I recommended adding salt, but it is optional.

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

Step One: Fast soak the lentils

Place the uncooked lentils in a heatproof bowl or container. Cover with boiling water (so that the water on top of the lentils is approximately 1/2 inch to 3/4 inch). Let stand for 30 minutes until the lentils are plumped up (from absorbing a lot of of the water).

Overnight Soak Option:See the notes in the recipe card for soaking for a longer period in room temperature water.

red lentils getting soaked for waffle batter

Step Two: Rinse and drain the lentils

Rinse and drain the lentils through a fine mesh sieve or colander. Gently shake the colander to remove excess water.

soaked red lentils being drained in a mesh strainer

Step Three: Preheat the waffle maker

Preheat your waffle maker/ waffle iron according to the manufacturer’s instructions. If the waffle maker has a temperature knob, set it between medium heat and medium-high heat.

Step Four: Blend the lentil waffle batter

Place the drained lentils, baking powder and optional salt in the container of of blender or high speed blender. Add 3/4 cup fresh water (not the soaking water).

Blend on high speed until completely smooth, stopping once or twice to scrape down the sides of the container.

Step Five: Portion the batter

Unless you are on a strictly oil-free diet, I strongly recommendspritzing the waffle iron plates with nonstick cooking spraybefore adding the batter. This includes nonstick waffle makers.It makes it much easier to release the waffles.

Pour or ladle the waffle batter into the prepared waffle maker, being careful not to overfill. Close the lid of the waffle maker.

two photo collage showing how to cook a lentil waffle in a waffle maker.

Step Six: Cook the red lentil waffles

Cook the waffles according to the manufacturer’s instructions.

When the waffle maker indicator signals that the waffles are done, check the waffles. In most cases, I continue to cook the waffles for another 1 to 2 minutes, for a slightly crispier waffle. It will depend on your waffle maker, and your preferences.

Repeat with the remaining waffle batter. Serve the waffles straight away, or cool on a cooling rack for storage and future eating.

Lentil Waffle Taste and Texture

The lentil waffles do not taste like lentils! They have the flavor of a mild bread, which goes with savory or sweet toppings and fillings. I have multiple suggestions, below, for pushing the flavor in a sweet or savory direction, too.

The texture is soft and tender, with a few crispy edges. You can recapture the crisp-tender texture long after cooking (e.g., if they are refrigerated or frozen) by toasting in a standard toaster or toaster oven.

Serving Suggestions for the Lentil Waffles

Breakfast or brunch: Serve the waffles as you would traditional breakfast waffles, sprinkled with smidge of powdered sugar, fresh berries or diced fruit, and maple syrup.

Sandwiches/Bread:Use the waffles as you would sliced bread for any kind of sandwich, from peanut and jelly to hummus and vegetables. Rewarm cooled waffles by lightly toasting before adding sandwich fillings and sandwich toppings.

Variations for the Lentils Waffles

Sweet Lentil Waffles Options:Giving these waffles a sweet nudge is straightforward. You can add sweet toppings, such as maple syrup, powdered sugar and fruit, but the waffle batter can be made sweet, too. Here are some suggested additions for the batter:

Nondairy milk– In place of water for blending. Use plain or vanilla. It adds more protein, too.
Sweetener– Add a tablespoon or so of your go-to sweetener, such as maple syrup, coconut sugar, or a whole pitted medjool date.
Extracts– Add a teaspoon of vanilla extract, almond extract, or lemon extract.
Banana or applesauce– Replace 1/2 cup of the water (for blending) with 1/2 cup mashed very ripe banana or unsweetened applesauce.
Sweet spices– Add 1/2 to 1 teaspoon of your go-to sweet spices, such as cinnamon, allspice, ginger, cardamom, or pumpkin pie spice.

Savory Options for the Lentil Waffles:Up the savory notes of the waffles, especially if you plan to use the waffles for bread or savory snacking. Consider the following options:

Nutritional yeast– Add a tablespoon or more to lend a subtle cheese-y flavor, as well as extra protein.
Dried herbs– Add a teaspoon or so of your go-to, such as dried basil, rosemary, thyme, Italian herb blend, dill, or herbes de Provence.
Savory spices & seasonings– Add a teaspoon or so of garlic powder, onion powder, or savory spices spices such as cumin, curry powder, garam masala, turmeric, or chili powder.

Storage for the Lentil Waffles

Store the cooled waffles in an airtight container at cool room temperature for 2 days, the refrigerator / fridge for 5 days, or the freezer for up to six months. To rewarm the waffles, toast in the toaster at low to medium setting.

Frequently Asked Questions (FAQ)

Can I use a food processor to blend the lentil batter?No, I do not recommend it. You need to use a blender to completely break down the lentils into a smooth batter (no small pieces). A food processor cannot do this.
My waffles stuck terribly when I opened the maker. Why?If you feel resistance when you first try to open the maker,DO NOT FORCE OPEN THE MAKER.The waffle will split in two and stick. Continue cooking until the waffle makes opens easily.
How can I make the waffles more tender in texture?Replace some or all of the blending water with the nondairy milk of your choice (e.g., almond milk, cashew milk, soy milk, coconut milk). You can also replace one or two tablespoons of the blending water with the oil of your choice (e.g., avocado oil, olive oil, coconut oil).
Can I use other varieties of lentils?Yes, with a caveat: darker colored lentils will have more of a lentil flavor compared to red lentils. Not a bad thing, at all, but better for savory options (i.e., using the waffles for sandwich bread, or savory toast, like avocado toast!)
Can I use cooked/canned lentils int he recipe?No, that will not work.

More Red Lentil Recipes to Love

Red Lentil Tortilla Chips
Red Lentil Tortillas
Baked Red Lentil Kefta
Grain-Free Red Lentil Granola
Red Lentil Pancakes

Lentil Waffles (2 ingredients, High Protein)

Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 3 servings (6 4-inch waffles, 2 per serving))

Ingredients

1 cup red lentils
Boiling water for soaking
1/4 teaspoon baking powder (certified GF, as needed)
Optional: 1/4 teaspoon salt
3/4 cup water (I use room temperature tap water)

Method

Place the uncooked lentils in a heatproof bowl or container. Cover with boiling water (so that the water on top of the lentils is approximately 1 inch/2.5 cm). Let stand for 30 minutes until the lentils are plumped up ( from absorbing a lot of of the water).
Rinse and drain the lentils through a fine mesh sieve or colander. Gently shake the colander to remove excess water.
Place the drained lentils, baking powder and optional salt in the container of of blender or high speed blender . Add the 3/4 cup fresh water (not the soaking water).
Preheat your waffle maker / waffle iron according to the manufacturer’s instructions. If the waffle maker has a temperature knob, set it between medium heat and medium-high heat.
Blend the lentil mixture on high speed until completely smooth, stopping once or twice to scrape down the sides of the container.
Unless you are on a strictly oil-free diet, I recommend spritzing the waffle iron plates with nonstick cooking spray before adding the batter. Pour or ladle the waffle batter into the prepared waffle maker , being careful not to overfill. Close the lid of the waffle maker and cook.
Cook the waffles according to the manufacturer's instructions. When the waffle maker indicator signals that the waffles are done, gently tug on the lid (just a little bit) to see if there is any resistance. Depending on your waffle maker , you may want to cook the waffles another minute or 2 , for crisp edges.
Repeat with the remaining waffle batter. Serve the waffles straight away, or cool on a cooling rack for future eating.

Notes

Storage: Store the cooled waffles in an airtight container at cool room temperature for 2 days, the refrigerator / fridge for 5 days, or the freezer for up to six months. To rewarm the waffles, toast in the toaster at low to medium setting. Troubleshooting for sticking waffles : If you feel resistance when you first try to open the maker, DO NOT FORCE OPEN THE MAKER. The waffle will split in two and stick. This is true even if you use a nonstick maker and cooking spray . These waffles may take several minutes longer than waffles made with flour, oil, eggs, etc. It is worth the wait! Long soak for lentils: If you prefer a long soak for the lentils, cover them in cool or room temperature water. Soak overnight or for 6 to 8 hours until plump. Proceed as directed. Suggested sweet additions for the batter: Nondairy milk – In place of water for blending. Use plain or vanilla. It adds more protein, too. Sweetener – Add a tablespoon or so of your go-to sweetener, such as maple syrup , coconut sugar , or a whole pitted medjool date. Extracts – Add a teaspoon of vanilla extract , almond extract, or lemon extract. Banana or applesauce – Replace 1/2 cup of the water (for blending) with 1/2 cup mashed very ripe banana or unsweetened applesauce. Sweet spices – Add 1/2 to 1 teaspoon of your go-to sweet spices, such as cinnamon, allspice, ginger, cardamom, or pumpkin pie spice. Suggested savory additions for the batter: Nutritional yeast – Add a tablespoon or more to lend a subtle cheese-y flavor, as well as extra protein. Dried herbs – Add a teaspoon or so of your go-to, such as dried basil, rosemary, thyme, Italian herb blend, dill, or herbes de Provence . Savory spices & seasonings – Add a teaspoon or so of garlic powder, onion powder, or savory spices spices such as cumin, curry powder, garam masala, turmeric , or chili powder.