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Lentil Omelet (vegan) Recipe (with Video)

Shellfish-free, Breakfast, Fish-free

Discover our Lentil Omelet (vegan) Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 15min | Cook 15min


Main Ingredients
- 1.5 c Red lentils, soaked overnight
- 2 c water
- 1 tsp Turmeric powder
- 1 tsp kala namak salt
- 1 Red onion, sliced
- 2 c Cherry tomatoes, halved
- 8 oz brown mushrooms
- 2 clove Garlic, finely diced
- 1 Lemon, juiced
- 2 tbsp Olive oil
- 1 Avocado, sliced
- 0.5 tsp Salt, or to taste
- 0.5 tsp Pepper, or to taste
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To make the omelet
1. Blend the ingredients to create a pancake-like batter.
2. Grease a pan and pour about one ladle of the batter into the pan.
3. Cook on medium heat until one side is fully done, then flip over to cook the second side.
For the filling
1. Heat olive oil over medium-high heat.
2. Once hot, add your sliced mushrooms and some minced garlic.
3. Cook the mushrooms until they're nicely seared, then add a squeeze of fresh lemon juice and season with salt and pepper to taste.
For the tomato mixture
1. Heat up some more olive oil in a separate pan and add your sliced onion and diced tomato.
2. Cook for about 3 minutes, or until the onion is translucent and the tomato has softened.
3. Season to taste with salt and pepper.
To assemble the omelet
1. Add the filling to one half of the omelet and top with sliced avocado.
2. Fold the second half over and serve.

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