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Savory waffles

Savory Waffles With Red Lentils (Gluten Free)

5 from 2 votes
Gluten free and dairy free savory waffles made from red lentils and gluten free oats. They are the perfect waffles to have for dinner with their 3 simple toppings.
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Prep Time: 25 minutes
Cook Time: 15 minutes
Baking Time: 5 minutes
Total Time: 45 minutes
Servings: 5 waffles
Author: Eloïse Jennes


For the waffles

  • 100 g raw lentils
  • 50 g gluten free oats ground in a blender
  • 10 g cornstarch
  • ¼ teaspoon baking soda
  • 50 g unsweetened apple sauce
  • 1 egg
  • ½ teaspoon garam masala
  • ¼ teaspoon salt
  • 1 knob of margarine (plant butter) for greasing

For the toppings

  • 1 avocado
  • ½ lime
  • 1 handful fresh cilantro or basil or mint
  • 1 pinch of salt
  • 2-3 tablespoon water
  • 3 handfuls cashew nuts or sunflower seeds to keep it nut free
  • 100 g redcurrants or pomegranate seeds


Make the waffles

  • Rinse the red lentils under cold water and cook according to the instructions on the package (usually cook in boiling water for 6 to 10 minutes). Drain and rinse under cold water.
  • Preheat the oven to 180°C.
  • Add all the ingredients to a food processor and blend until smooth. You can also add them to a mixing bowl and blend it with a hand blender.
  • Generously grease the waffle iron with margarine (plant butter) or spray with cooking spray. Preheat the waffle iron. Once hot, add about 2 tablespoons of batter into each square. Bake for 3 minutes. Repeat until you have no batter left. You should obtain 5 to 6 waffles.
  • Place the waffles on the baking rack (preferably don't use a baking sheet as this limits air circulation) and place them in the preheated oven for 5 minutes. This will make them extra crispy on the outside while keeping them soft on the inside.

Prepare the toppings

  • For the avocado cream, simply blend the avocado with the lime juice, fresh cilantro and a splash of water until creamy.
  • Roughly crush the cashew nuts with a knife and wash the berries.
  • Serve the hot waffles with avocado cream, crushed cashews and redcurrants (or pomegranate seeds.
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