Lentil Flour

Lentil Flour: A New Option for Doughs and Thickening

Obtained by grinding dried lentils into a fine powder, lentil flour has a character quite different from wheat flour. It stands out with its pale yellowish color, slightly earthy scent and soft texture. It thickens easily when combined with liquid and leaves a pleasant, lightly toasted flavor once cooked.

It can be used in pan-cooked batters and doughs such as crêpes, pancakes and stuffed flatbreads, and as a binder in meatball and fritter mixtures. Added in small amounts to soups and sauces, it gives body. In baked goods, starting by mixing it with wheat flour is a good way to get to know its texture. Tufan Organik added this flour to its catalog as a practical extension of its legume range.

Serving Suggestions

• Make a pourable batter with water, salt and spices and cook thin lentil crêpes in a pan.
• Use it instead of wheat flour in zucchini fritter batter to hold the zucchini and dill together.
• Add a spoonful or two to vegetable soups for a thicker consistency.

Packaging: Available in various weights on request.