Red Lentil Tortillas
Try our red lentil tortillas recipe for a nutritious, gluten-free treat. Quick to prepare, these tortillas are perfect for wraps, tacos, or as a side dish
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Ingredients
1½ cups red lentils (dry)
water
¾ tsp salt
olive oil
285 grams red lentils (dry)
water
¾ tsp (3.75 ml) salt
olive oil
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Instructions
- Rinse the red lentils well and then soak in water for 10-12 hours.
- Drain the soak water.
- Rinse lentils well.
- Add lentils to a blender.
- Add just enough water to just barely cover the lentils.
- Add salt.
- Blend until smooth.
- Coat a nonstick or cast iron skillet or griddle with olive oil and heat on Medium (about 275°F [135°C] on an electric griddle).
- Fill a 1/4 cup measuring cup just short of the rim with batter.
- Pour batter onto hot skillet/griddle and flatten the batter using the back of a spoon/spatula (I use the bottom of the plastic measuring cup), making circular motions, to form a 5-6" tortilla.
- Heat until the edges start curling up off the cooking surface (about 3 minutes).
- Flip with a silicone flipper and cook the other side (about 3 minutes). (NOTE: if the flipper cannot slip easily under the tortilla, let the tortilla cook a little longer; if it still cannot slip easily under the tortilla, then the nonstick coating of the pan/griddle may be worn).
- Remove to a cooling rack and start the next batch.
Nutritional Info
Storage
Freeze between pieces of parchment paper; warm frozen tortilla in a toaster oven (do not use a microwave).
Notes
Using a quality nonstick coating is essential to the success of this recipe. Attempting to make this recipe in a pan that is not nonstick will usually not work. If the nonstick coating is damaged or worn, this recipe will not work. I use a ceramic electric griddle or a cast iron griddle and both work well. Be sure to use the olive oil even in a nonstick pan.
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