Wellbee's Organic Red Lentil FLOUR

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Wellbee's Lentil Flour has been especially prepared to be easily digested. As per the SCD guidelines, the flour has been Pre-soaked & Pre-rinsed. 

Lentil flour is used for breading foods, and as a thickening agent in casseroles and baked goods. 

  • 1 LB.
  • SCD Notice: Lentil Flour is an advanced item for those with more healing and able to tolerate cooked lentils. It is recommended not to be used exclusively as a flour in baking, but rather with a combination of other nut flours, or as a breading/thickening agent. 

Complimentary recipes:

Breaded Chicken Cutlets (Version 1)

1 Tbs. lemon juice
¼ cup olive oil
2 cloves crushed garlic
½ tsp salt
1tsp – 1 Tbs honey
1/8 tsp cayenne pepper (or any other spices or herbs)
4 slices skinned and boned chicken breasts
1/4 cup Wellbee's Lentil Flour

  • Mix marinade ingredients in a plastic soup bowl or any bowl.
  • Slice chicken cutlets lengthwise to produce two flatter chicken cutlet or pound it with a meat mallet in a plastic bag to get an even thickness all around.
  • Place prepared chicken cutlets in a quart size zip lock bag. Pour marinate mixture onto chicken. Press out the extra air from bag and seal tightly. From the outside of the bag toss the chicken with the marinade until cutlets are well coated in the marinade. Refrigerate for 1-6 hours.
  • Preheat oven to 450°.
  • Put the lentil flour into a shallow dish. Dip each breast into the flour and coat it evenly on both sides.
  • Place prepared chicken cutlets on a parchment lined baking pan, and bake for 6 minutes on each side.
  • Remove from oven and let stand 5 minutes before serving.


Breaded Chicken Cutlets (Version 2)

Juice of 2 lemons
1/3 cup water
5 boneless, skinless chicken breasts
1/3 cup Wellbee's Lentil Flour
Salt and spices to taste
3 Tbsp oil (preferably coconut oil)

• In a large bowl, combine lemon juice with water and mix well.
• Place chicken breasts between two sheets of plastic wrap. Pound gently with a meat
mallet to flatten.
• Place chicken in lemon water and let sit for 10 minutes.
• On a large flat plate, mix lentil flour with salt and spices. Dip chicken in lentil flour,
coating both sides evenly.
• In a large skillet, heat coconut oil on medium heat. Fry chicken for 10 minutes on each
side, until golden and cooked through.
• Remove chicken from skillet with a slotted spatula and drain well on paper towels.
• Transfer to a serving platter. Serve hot.

Pre-rinsed, Pre-soaked, organic ground red lentils.

Allergen: Processed in a facility that processes other tree nuts and/or peanuts.

Store in cool place. Preferably in fridge / freezer.

Serving Size  2 oz (57g) 

Servings Per Container  8

Amount Per Serving

Calories  210 Calories from Fat  10

% Daily Value*

Total Fat 1g 2%

Trans Fat  0g

Cholesterol  0mg0%

Sodium  5mg 1%

Total Carbohydrates  34g 12%

Dietary Fiber  8g 32%

Sugars  1g

Protein  16g

Calcium  2%

Iron  20%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Calories 2,000 2,500
Total Fat Less than 65g 80g
Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2400mg 2400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g
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