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These easy-to-make 1 ingredient red lentil tortillas are not only vegan and grain-free, but also packed with protein (7 grams) and fiber (6.5 grams). Add them to your next meal for a healthy and delicious twist on traditional tortillas.
Mondays need some “wow.” And do I ever have some!
First, a question: do you have some split red lentils in your pantry?
If yes, and so long as you also have some water and salt in the house, you have everything you need to make my (and, soon to be, your) favorite new recipe: Red Lentil Tortillas.
Table of Contents
- Simply Amazing 1-Ingredient Red Lentil Tortillas
- Recipe Benefits
- Ingredients
- Step by Step Instructions
- Step One: Rinse the Lentils
- Step Two: Soak the Lentils
- Step Three: Blend the Undrained Soaked Lentils
- Step Four: Cook the 1-Ingredient Red Lentil Tortillas
- Step Five: Cool the Tortilla
- How to Serve the Red Lentil Tortillas
- FAQ
- More Grain-Free & Vegan Tortillas to Love:
- 1 Ingredient Red Lentil Tortillas (Grain Free Recipe) Recipe
Simply Amazing 1-Ingredient Red Lentil Tortillas
I am crazy about these tortillas. Their flavor is a cross between a corn and a flour tortilla, which tastes delicious and delectable with any topping or filling (savory or sweet) you can imagine.
They are tender, too. Despite having no added oil, they are very pliable, so bend, fold or roll them for tacos, wraps, roll-ups, enchiladas and more. They are hearty, to boot: these are not crepes posing as tortillas, they pass California and Tex-Mex muster as true tortillas.
Recipe Benefits
Because of the singularity of ingredients (red lentils), these tortillas are naturally:
- Grain-free
- Vegan
- Gluten-free
- Oil-free
- Sugar-free
- High fiber (7 grams of protein per tortilla)
- High protein (6.5 grams per tortilla)
- Good source of iron (1 tortilla offers 10% of daily iron needs)
As promised, WOW!!!
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.
To make these tortillas, you will need dried (uncooked) red lentils. These are sold in bags and can be found along with dried beans in the supermarket.
You will also need some ordinary water (I use filtered water from the tap). You can also add some salt, if desired.
Note: This recipe will not work with canned lentils or any other cooked lentils.
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
Now, allow me to share a few visuals for making these super-power tortillas. They are quite easy to prepare, but different from traditional tortilla or crepe recipe methods. I want to make these as easy for you as possible for your first run-through.
Step One: Rinse the Lentils
First, rinse 1 cup of the lentils under cold water. This removes any dust or debris that may be on the lentils (due to processing and packaging).
Step Two: Soak the Lentils
Combine the rinsed lentils with 2 cups of water in a bowl or other container. Loosely cover and let stand, at room temperature, for at least 6 hours or up to 12 hours. (Update: Several readers have informed me that they have left the in the refrigerator for a soaking time up to 48 hours.)
The lentils will absorb a good amount of the water, plumping them up. However, there will still be water at the bowl.
Do not worry about how much or how little water remains after soaking; just be sure that you do not drain the lentils.
Step Three: Blend the Undrained Soaked Lentils
Now, add the whole shebang (soaked lentils and remaining water in the bowl) to a blender (preferable; eithr a regular blender or high-speed blender) or food processor, along with the salt. Again, do not add more water!
Blend on high speed until very smooth (no tiny bumps at all), stopping the blender once or twice to scrape down the sides.
The batter should be slightly fluffy, like so:
Step Four: Cook the 1-Ingredient Red Lentil Tortillas
It’s time to cook some tortillas!
You will need to use a nonstick skillet. I used a well-seasoned, cast-iron skillet to make the tortillas; it’s my favorite “nonstick” option. You can also use another variety of non-stick pan (for example ceramic nonstick), or make these on a nonstick griddle. You do not need to use nonstick spray, but if you like, add a spritz (or a quick wipe of oil) for peace of mind.
The tortillas will stick (to the extreme) if made in a regular skillet (i.e., one that is not nonstick).
Heat the skillet over medium heat. Once warm, add 1/4 cup (60 mL) of batter to the center of the pan (the recipe yields 2 cups–500 mL of batter).
The batter is thick, so tilting the pan (as you would with a crepe) is not sufficient for spreading the batter. Instead, use the back of a metal spoon (I used a soup spoon) to spread the batter into a 6-inch (15 cm) circle.
Perfection is not Necessary
It does not need to be pretty! Also, as you can tell from the photo, there is no need to worry if the batter starts to set up as you are spreading. Not a problem. Simply keep spreading the wet batter into the circle shape, spreading over any set batter, if needed.
Cook the tortilla for about one to one and a half minutes until the surface of the tortilla appears dry. Cooking times will vary slightly depending on your skillet and heat source. Try sliding a spatula underneath the tortilla; once it glides under easily, go ahead and flip! Let the tortilla cook for another minute or so, to brown the other side.
Step Five: Cool the Tortilla
Cool the tortillas on a wire rack and repeat with the remaining batter.
How to Serve the Red Lentil Tortillas
Use the red tortillas in place of traditional flour or corn tortillas for tacos, wraps, and sandwiches, as well as accompaniments to main dinner options such as soups, stews and curries.
My favorite way to enjoy the tortillas is with a variety of fresh vegetables. Here are some savory fillings to consider:
- Diced, sliced or mashed avocado
- Tomatoes
- Cucumbers
- Shredded carrots
- Hummus
- Baba ghanoush
- Mashed chickpeas or other beans
FAQ
- Can I Use Canned Lentils or other Cooked Lentils to Make the Red Lentil Wraps /Tortillas? No. This recipe will not work with canned lentils (which are cooked), or any other kind of cooked lentils. The recipe will only work with uncooked dried red lentils.
- How Should I Store the Leftovers? Store the cooled tortillas in a covered container at room temperature for 1 day, the refrigerator for 2 weeks or the freezer for up to 6 months.
- Can I Use Whole Red Lentils? Yes. The majority of red lentils available in North American grocery stores are split red lentils. However, whole red lentils are sometimes available in Asian grocery stores. Whole and split red lentils work equally well.
- Can I Make Flavor Variations? Yes! The easiest way to change the tortillas is to add some dried spices (e.g., curry powder, cumin, garam masala, turmeric, garlic powder, onion powder, chili powder, or black pepper) or finely chopped fresh or dried herbs.
More Grain-Free & Vegan Tortillas to Love:
- 2-Ingredient Chickpea Flour Tortillas
- 3-Ingredient Sweet Potato Tortillas
- 1-Ingredient Black Bean Tortillas
- Grain-Free Spinach Tortillas (2 ingredients)
- 1-Ingredient Split Pea Tortillas
- 2-Ingredient Coconut Flour Tortillas
1 Ingredient Red Lentil Tortillas (Grain Free Recipe)
Ingredients
- 1 cup DRY (uncooked/raw) split or whole red lentils, rinsed and drained
- 2 cups water
- Optional: 1/4 teaspoon fine sea salt, more or less to taste
Instructions
- Combine the rinsed lentils and 2 cups water in a medium bowl or other container; loosely cover. Let stand, at room temperature, for at least 6 hours or up to 12 hours.
- Do not drain lentils.
- Add the entire contents of bowl (soaked lentils and the remaining water that is in the bowl) and salt to a blender or food processor, Blend on HIGH speed until completely smooth (no tiny bumps) stopping once or twice to scrape down the sides of container. The batter should look somewhat fluffy. Scrape into a bowl or measuring cup.
- Heat a nonstick skillet (well-seasoned cast iron skillet is ideal), or a nonstick griddle, to medium heat (no hotter).
- Once warm, add 1/4 cup (60 mL) of batter to the center of the pan (the recipe yields 2 cups–500 mL– of batter). Using a metal spoon, spread the batter into a 6-inch (15 cm) circle.
- Cook1 to 1.5 minutes until surface of tortilla appears dry. Slide a spatula underneath and flip. Cook about 1 minute longer to brown other side. Transfer to cooling rack and cool completely.
- Repeat with the remaining batter.
Have not tried, but will. Never heard of such a thing!! 🙂 I would love to be on your mailing list. THANK YOU
Welcome Patricia ! I hipe you give the lentil wraps a try, they are yummy. I have added you to the email list!
Thank you these lentil tortillas were delicious and flexible and tender, totally surprising recipe. Yum yum and best of all healthy easy and low cost.
You are so welcome, Linda! Glad you like them 😉
This did not work for me at all. I followed recipe exactly. Was wet inside :/
Hi J,
I am sorry the recipe did not work out for you. Based on your comment that the tortillas were “wet” inside, it sounds like the batter was spread too thick. The tortillas are thin— once each side is cooked , there should not be a middle that remains uncooked (unless the batter is spread quite thick). I hope you will give them another try 🙂
Would I be able to use an immersion or stick blender instead of a regular blender?
Hi Bernie,
I think that could work fine, so long as the blender is able to break dow the lentils into a completely smooth batter.
Im new to grain free breads and such. Found your website and am so excited by all of the grain free options! I made these because I had red lentils on hand. y first one was a mess, but then I got it. By the third one I had it down! The rejects still tasted great, LOL 🙂 Thanks for such a great intro to an easy grain-free tortilla!!!!
Welcome, Maya! Glad you gave these a try and that you persevered 🙂 Enjoy!
This recipe is a fire !!!! very easy to prepare and with it delicate taste you can use for savoury or sweet tortillas. High in protein is perfect for my lunch with beans and salad 🙂 thanks Camilla!!!!!!
Jada, thank YOU! I am thrilled that you like the recipe so much 🙂
game changing recipe!!!!! These tested my patience on the first two tortillas , but I read the comments and got the hang of it. The gorillas are delicious and flexible. Im thinking of adding some spices to use as dessert wraps.
I am really glad you like the recipe, Katy! Adding spices sounds like a great idea.
Second attempt, I did it on a stainless steel pan, and measured each round with a measuring cup and it worked actually a lot better for me! Came out perfectly. Medium-Low heat.
Way to persevere, Kathy! So glad they turned out well on round two 🙂
First attempt didn’t work for me. What temperature should the skillet be at? Medium, or slightly below medium? If trying to flip, but it’s still stuck to the pan, is it not ready? What should I be seeing at the top that indicates it’s ready to flip? Think about a pancake, we know it’s ready when bubbles start to form, and flipping is easy. Lentils, not so much. Does more oil or less oil work to coat the pan?
I tried 7 times, with no success
Hi Susan,
I am so sorry to hear that. Did you use a nonstick pan?
No matter how I do this, they stick and when I try to get spatula underneath they start to fold.
I’ve used three different non stick pans and different oil and butter and still same outcome!!
Help!
Hi Mandy,
Oh no, I am so sorry to hear that flipping these is causing problems. The main trick is to (a) use a nonstick pan (as you mention you are using) and (b) wait until the first side sets before attempting to turn. you can slide the spatula under at the edges and start to lift. If it is sticking, that means you need to let it cook more before turning (it has not finished cooking on that side).
These are excellent! I soaked red lentils overnight and added dill weed, garlic powder, smoked paprika and lots of salt. Delicious!
I am so glad that you liked them, Victoria! Your additions sound so good!
I made these twice and they were excellent… the next time I ended up soaking the lentils 24 hrs (was too tired to cook) and I guess this was a big fat no no! I tried 3 different pans and they stuck like glue! Is there anything I can do with the batter so I don’t waste it? I.e. add some flour and make a different recipe? Also, why do you think this happens…does it create too much starch after soaking that long?
Hi Aluna! Oh gosh, that is very unusual, I know that I have waited a long while with my soaking (for same reasons, decided to put it off to the next day). I am not sure why that would happen. You could do a quick soak of more lentils and drain them, then blend with your batter as a possible solution.
@Camilla, I tried again (waited 6 hrs) and the same thing happened. I bought the lentils at a vegetable stand and there was no expiration date on the bag… could it be possible the lentils were too old?
Hi Aluna,
Gosh, I don’t know. I’m sorry. You said you tried several pans and it was the same with all? Otherwise I would think it might be something with the pan/skillet. It is hard to imagine that the age of the lentils could be the reason…
All this recipe exactly because how could you mess it up and when I blended my lentils, they came out just like water.
Hi Rosemary,
Did you use the batter? Even if yours looks thinner it will work to make the tortillas.
Gamechanger!!!! Thank you for creating these wonderful grain free tortillas 🙂
Will this recipe work with regular dry lentils?
Hi Sheryl,
Yes! You can use common lentils (the tannish, green-ish kind). Other lentils can also be used (like black and green puy lentils), but I find they need a little bit longer (10-15 minutes) soaking time since they are smaller and thicker.
Very limited bean/grain diet. Adzuki beans are ok. I’m going to try this. The big thing I miss is bread, crackers, cookies. Only one or two ingredients allowed at a time. Very excited to find this site! Thank you for opening a new door.
These are SO good deep fried like a corn tortilla. Ate them this morning with heuvos rancheros and it was SO GOOD.
That’s wonderful, Dori, so glad to hear that you like these so much!
Do you have to use red lentils?
You can use other lentils, Connie 🙂 you may need to soak them for a few extra minutes (tougher skins)
What is best way to heat them back up again after making and storing ? A wee while in microwave or air fryer or back in a pan. Thanks ????
Hi Jo! I usually heat up a skillet (if I am only heating one or two tortillas) and put a tortilla in the medium-hot skillet for a few seconds per side to warm them up. If I am heating up a whole bunch at a time, I wrap them in foil and heat them at 350F (180C) in the oven or air fryer for 5 or 6 minutes.
I have been looking for a grain-free substitute for soft taco shells and was excited to find your recipe. I used dried red lentils and measured them exactly to 220 grams, and also measured the water. I started the lentils soaking but didn’t get around to blending until almost 24 hours later.
I have a cast iron griddle that I bought use from a swap meet almost 40 years ago so it is well seasoned. I did opt to smear a tiny bit of butter on the griddle before pouring the batter for each tortilla.
Two things different for me: My batter made exactly three cups, and I did use a 1/4 cup measurement and ended up with twelve tortillas.
Using the Nutrition Facts from Bob’s Red Mill Red Lentils (serving size 1 cup or 208 grams) to calculate my higher yield of twelve:
Calories: 760 divided by 12 = 63g each
Protein: 52g divided by 12 = 4g each
Carbohydrates: Total of 128g divided by 12 = 11g each
Dietary Fiber: Total of 56g divided by 12 = 5g each
Net Carbs per each: 6g
I like these numbers much better. I am gluten-free so never get to have flour tortillas. I also avoid corn but occasionally cheat and have corn tortillas.
I had hoped these could be a corn tortilla sub until I saw the recipe’s nutrition counts. Higher than corn so may as well opt for the corn.
However, having made the recipe and ended up with twelve, these will be my go to tortillas! The calories and carbs are just slightly higher than corn, but dietary fiber and protein is better with the lentils.
These are tasty, slightly chewy, pliable but not soggy. I had a turkey and cheese with mayo wrap with one, and another with butter smeared on it. Yum! I’ve got ten more to experiment with and definitely stocking up on red lentils!
Hi Starlene,
Thanks so much for the detailed review— so helpful to so many. I am so glad that these are your new go to tortillas!
Wondering if I could quick-soak the lentils in hot water instead of soaking overnight in tap water? If so, how long would I need to soak them for, and would the ratio of water to lentils stay the same?
Hi AM,
Yes, definitely! Use boiling water to quick soak. You will only need to soak for 20 to 30 minutes.
@Camilla,
Love this recipe! I changed it up by poring onto parchment paper, with a bit of avocado oil. Baked at 400 for about 10 minutes
Less hassle, no sticking, and you can even make them square, like a sandwich thin. Gonna add red pepper flakes next time. We made Philly cheesesteaks with the ones I made tonight.
Kinda wondering if you could go thicker, in the oven, and make pizza !!
@Angie
Utterly BRILLIANT!!! Thank you so much for sharing, I am going to try that ASAP!!! I see weekend experimenting ahead (thank you thank you!)
This took a few to master but came out great! Thanks!
Fantastic, Nicole!
I made these today with golden lentils and they came out wonderful!!
They needed to cook longer than the recommended time to flip easily. I used a cast iron skillet and cooked them on low as I have a gas stove.
Love this recipe!!
Thank you ????
Wish I could post some photos.
So glad to hear it, Brooke!
I heard your supposed to rinse lentils and soak and dump water to get rid of lectins… so will you get lectins if you don’t rinse after soaked?
Hi Joedie!
There has been a lot of misinformation generated by best-selling books that are anti-lectin. There is a great overview of the science lectins on the Harvard University School of Public Health Nutrition Source newsletter (link here) Cooking, as well as soaking, inactivates most lectins.
It is possible to use green lentils instead of red lentils?
Kayan,
Yes, you can!
Please help! I’ve attempted to make these red lentil tortillas many times & each has been a flop! I’ve soaked the lentils 3+ hours, even overnight. I’ve added less water, more water, I’ve added ground flax & chia in hopes they act as a binder. I’ve turned up the heat & I’ve turned down the heat. I’ve given them more time & less time. I’ve made them smaller, thinner & thicker.
Every single attempt, a thin layer sticks to the pan but the rest doesn’t set up, it falls to pieces when I try to flip.
What am I missing or doing wrong?
I desperately want to use these for Avocado wraps & much more.
Hi Lori!
I am so sorry that these tortillas are causing so many issues.
Could it be that you are not using a nonstick pan? It is critical for success with these tortillas. You definitely do not need any other binders to make the tortillas. Are you spreading the batter in a way that looks like my photos? The batter needs to be spread with the back of a spoon (i.e., it should not be very thin). Slide a spatula underneath to check if it goes under relatively easily (to see if the bottom side has set up) before flipping.
@Lori, try these two things, together or separately:
1. Add a tablespoon of oil to the batter
2. most important – let the batter cook longer before you try to flip it. Yes, the bottom forms a thin coat that makes it feel like you can flip it but you have to wait a little longer for the top part to get a little more cooked before you try to flip. Bottom line is – wait a little longer before you flip. 🙂
I tried making these the other day but no success. My batter was super runny. I soaked them in the refrigerator for about a day and a half. They were not canned or pre-cooked. I made a half portion because I’m single but same proportions. Not sure what went wrong. I know my pan was part of the problem but my batter was not the consistency in the photo. It’s a bummer but I may take some of the advice written in these comments and try it in the oven next. Is it better to soak in the frig or counter-top? Also, my batter looked pink and the tortillas although a mess weren’t as neutral in color as the pics.
Hi Susie,
Im sorry you are having issues with the tortillas.
Quick question (as this has been the cause of some runny batter with others): I want to make sure that you did not soak the lentils and then add more water (some have soaked the lentils, drained them, and then added the 2 cups water).
The tortillas do have a pale pink hue. I imagine there is some variation of the color of red lentils–not something to worry about.
So good! I made the first two way too thick and tried to flip them too early, but after a little trial and error they turned out great! I’m super excited about these!
That’s wonderful, Christine, I’m so glad you like them!
I make a batch once a week, adding a few spices, depending on my mood (usually red pepper, garlic powder and onion powder). Today, I brushed one with olive oil and put it in the air fryer to make chips. I’ve been craving something crunchy and this was a good option for me. I may need to play with flavors but I like it.
I am thrilled to hear it, Salome! Brava turning it into chips 🙂
Fantastic! Came out beautifully and delicious, and hubby and big kids loved them too. Next time I’m going to add cinnamon and have them as pancakes. Can’t wait to try them with spices to compliment a curry. If I increase the recipe is it just at the same ratio 1:2? Thank you
So glad you like these, Max! Yes, you can double or triple the amounts, just keep the same ratio 🙂
Hi. I soaked a cup of dry lentils in two cups of water overnight. Blened it this morning and its fully liquid!
Hi Rozita! Did you try to make the tortillas with the batter? It is a liquid batter, but with some thickness.
This is a really good recipe. I added garlic powder and salt. I soaked for about 7 hours and they worked perfectly. They even taste good on their own. Thanks for sharing!
I am so happy you like these Hayley! I love that you made them your own (flavor additions) right from the start!
These are excellent. The batter wasn’t totally easy to work with but I got the hang of it. I used them to roll up some curried chickpeas (channa masala) and wow, a great vegan meal. Might experiment with adding some spices next time, but they’re good as is.
I am so glad you like them, Tim! Adding spices is a great way to go 🙂
I think I understand the issue with some people getting very water lentils. If they start with canned lentils, those are already packaged in water and saturated so therefore cannot absorb the 2c water. I haven’t tried this fix yet (my first canned experience didn’t work and I have yet to try again) but maybe you don’t need to wait the 24-48 hours for the canned lentils. Anyway, great idea. Thanks!
Hi Sarah! Thank you for bringing this to my attention. I was baffled as to why people were having problems with watery lentils. I never imagined that the issue might be canned lentils (I have never seen canned red lentils). I have added notes to the recipe and post to make that clearer.
Unfortunately, the recipe will not work at all with canned lentils, or any other kind of cooked lentils. You have to start with dried red lentils for the recipe to work. You can definitely repurpose your canned lentils for something else (soup, a dip or spread?). Thanks, Sarah.
these are game changers! I was worried since my battery did not look like your photo exactly, it was thinner. but it worked! Thanks
Do lentils have to be soaked or can I boil them to speed up the process? If so, would I use the same ratio of water or should I be adding a bit more?
Hi Liza,
They need to be soaked. The recipe will not work if the lentils are cooked (sort of like using a scrambled egg in a recipe that calls for raw eggs).
Excellent recipe!!
Thanks, Andi!
I soaked organic red lentils for 11 hours. Like many other comments, there was a surprising amount of water left, but your recipe states not to worry about it. The batter was way too thin. I added a little flour, which really didn’t help thicken it too much. They did not turn out at all.
Hi Tami, I am sorry that you had issues with the recipe. Just checking: you did not soak the lentils and then add 2 cups water for blending, correct? I ask because that has been the issue in email communications with others who have had thin batter (they soaked the lentils, drained them, and then added 2 cups water to the soaked drained lentils to blend). I make these tortillas almost every week, without fail–I would love to help figure out what is going wrong so that you can enjoy these, too.
When I made these my batter was also pretty thin. I made the first one which fell apart. I realized my pan wasn’t hot enough. I upped the heat to 4 on my gas stovetop, which is about medium. The batter thickened some as it sat waiting for me to make the next, then the next etc. They turned out wonderfully. I ate the one that fell apart and to me it tasted similar to a potato pancake. I may add xylitol at some point to these and maybe cinnamon or other spices/herbs to make a dessert pancake or something. Thank you for such a simple, delicious recipe that will be a staple in my house as well.
A big thumbs up.
Your recipe was easy to follow and it turned out exactly as pictured.
Thank you for the clear instructions and the great idea.
You are so welcome, Suriya! I am very happy to hear that you like them 🙂
I used a ceramic nonstick for these and they cooked up so perfect! Thank you for this easy healthy inexpensive recipe for those of use who have difficulty with grains
That’s great, Maia! I have been curious about the nonstick ceramic pans, so thanks for sharing your experience!
My batter was like soup too 🙁 added a little more lentils and am I waiting for them them soak and I’ll try it again. I really hope it works, these sound amazing!
Hi Jenny,
Hmm, that is so strange. When you say soup, do you meant hat the batter was really thin? It could be described as a relatively thick soup. One cup of lentils absorbs quite a lot of the 2 cups of water (were your lentils plumped up after soaking them? There will be some remaining water after soaking, but not a lot).
Could it be that you soaked the lentils and then ADDED 2 cups of water? The only water in the recipe is the 2 cups of water used for soaking the 1 cup of lentils. No other water is added. Just checking if that could be the problem.
Hi, i tried this recipe and it sticks to the pan. How can i avoid that?
Hi Shine,
Were you using a nonstick pan or a very well seasoned cast iron pan? It will not stick with these, but will definitely stick to a regular skillet in the absence of oils. Also, you have to be sure to let the first side set–cook–so that it will release from the pan before flipping). I hope that helps!
please don’t use metal in cast iron
Hi Maya, that is actually a cooking myth. You can definitely use metal in cast iron.
I used half the batter and refrigerated the other half. The next day I blended it up again and made more tortillas. I thought they cooked faster and better texture.
ooh, that is great to know, Christina–thank you so much for sharing!
I am having the hardest time with the wraps once I cook them. They stick to the pan something fierce 🙁 I do the trick with water in the pan to make sure it’s hot enough. I add oil but still sticks.
Any tips would be so helpful!
Hi Carol,
So sorry you are having issues with these sticking! It sounds like it must be the pan/skillet. Are you using a nonstick skillet or a really well seasoned cast iron skillet? These will definitely stick like crazy in a regular skillet.
@Carol, I had the same issue and discovered I was trying to flip them too early. A minute and a half wasn’t enough on my stove, but when I let them go a bit longer they released much more easily from the pan.
@Carol, Did you make sure the pan was hot again after adding the oil? The oil must also be hot. The first one I made fell apart because I did not have my pan hot enough. I then put my burner on 4 on my gas stove and the subsequent ones turned out great. Be sure they are cooked enough before you try to flip them. My first one was not cooked enough when I tried to flip it after a minute and a half. I also used a really great non stick pan. Hope this helps.
I didnt post this at 1.39am? It is 8.40am !
👍😊
Tried to make these so many times, they are delicious but they take AGES to cook? Just to make one takes about 10 mins. WHY?
Hi Jennifer,
It sounds like you could turn up the heat (they definitely should not take that long, except at very low heat). If you get worried that they are over-browning, move the skillet off of the heat, as needed.
The skillet you use can make a big difference to how foods, including these tortillas, cook. A well seasoned cast iron pan (that acts as nonstick from the seasoned use) or a heavier nonstick pan will conduct the heat better for even, faster cooking 🙂
It came out very crepe like for me but that’s not unexpected. Thanks for the recipe.
You are very welcome, Kris. You can vary the thickness to get more or less tortilla-like.
I have made these before and I have a question about storing either the batter or the tortillas. I live by myself so I would only go through one or 2 tortillas a day max. If I made a batch of the lentil paste, would it be better to store it in batter form in the fridge and fry up a new tortilla each time I want one, or fry up the whole batch into tortillas and store those. And if it’s the latter, is there a best practice for storing the tortillas so they stay fresh and flexible?
Hi Anita! You can do either. I would not store the batter for more than, say 3 or 4 days. Be sure to stir it well before using (also, you may need to add a touch more water on successive days, in case the batter dries out a little bit). Be sure to store the batter in an airtight container.
I typically make a whole batch and store the tortillas. Depending on how you feel about plastic—I find that tightly wrapping the tortillas in plastic wrap, and then placing them in a sealed container or a zipper top plastic bag, is ideal. You can use the plastic wrap and bags over and over again. I do the same if freezing them. 🙂
@Camilla, parchment paper is key
I gave these a shot today and I was not disappointed. They were so easy and tasty. I used an immersion blender which produces a nice silky batter. I will definitely be making these again. I love that they are high in protein and pliable. I learned about your recipe on the Struggle Meals FB page.
Hi Connie! So glad these simple tortillas were a hit! And thank you, too, for letting me know where you found out about them. I was not familiar with the Struggle Meals FB page 🙂
These are absolutely brilliant!!!! I’ve been making them for months and sharing with so many people. Thank you!
You are very welcome, Marisol, so glad you like them!
took a few rounds but finally got perfect ones after the third tortilla. The others were still edible (yum!). This is a keeper recipe.
I adore these! I worried that my batter was too thin but marched in and they came out super! Thank you !
Thank you so much for this recipe. I just finished my batch. I followed your recipe exactly and I think mine came out pretty good. It was hard to make them perfectly round but I got the hang of it after like 10 or so. I ended up with around 20 small wraps. In the future I’d like to experiment with flavors like another person mentioned. Also I’m wondering if you’ve ever tried to make them sweet, perhaps with some maple syrup added to the mix.
I’ve been wanting to make lentil wraps for a long time. I googled searched and landed at your site. I really liked how detailed, yet simple you made this process. Unfortunately, I soaked like a 1/2 bag of red lentils yesterday and just filled with water until were covered. Well, I DID remove the excess water and proceeded. NO big deal. Next time I’ll know to do the lentil to water ratio.
I added some dill and onion powder and they turned out REALLY good. I then smeared some cooked sweet potato on as IF it were a nut butter rolled it up and Oh,my goodness. Sprinkled cinnamon on top would be nice too. I could see kids really enjoying these roll-ups. I look forward to using these wraps in place of bread. Thx.
Way to make it work, Lisa! I am so happy you found my recipe, and I am even happier that you are already making it your own. 😊
Soaking another 1/4 cup of lentils to add as my battery is totally watery. My lentils were grocery store bought and not pre-soaked. Hoping to get this right as I can’t eat wheat and gluten free costs way too much so wish me luck!! 🙂
Hi Lori! Forgive me if I am not quite understanding one part of your comment: you said that your lentils are no pre-soaked? I was not sure if you meant you did not soak them first (I have never seen pre-soaked lentils for sale, so I was not clear). Did you blend the lentils without soaking them first?
@Camilla, hello. I had the same issue, I used 1 cup lentils to 2 cups water and when I blended them it was like soup. Not sure why that would be, any suggestions?
Hi Adrienne— just making sure you are not (1) draining the lentils after soaking and (2) then adding 2 cups MORE water. You add 2 cups of water at the beginning and do not drain after the lentils have soaked (you do not drain the lentils, and no more water is added). This makes a thick batter, unless extra water is added.
These are AMAZING! Took me awhile to get the process, but it is worth hanging in there. This is an easy way to add protein and so cheap, too!
My family is Indian, and I grew up with crepes/flatbreads made from lentils, but never any made from this specific type of lentil. This lentil is generally used with split, skinless mung beans to make dal (a type of lentil soup). I was exciting to try this recipe because I’ve always wondered why this poor lentil is always just an accessory to one specific dish and nothing else. Unfortunately, my batter is looking super watery right now. Generally, I’m used to soaking lentils and grinding them up into something that looks like hummus, but that’s not what happened here. I’m wondering if my lentils are too “fresh”? Generally, Asians don’t buy lentils from Western grocers because they are too dry and hard (old). Most Asians are mindful of picking grains that dissolve easily due to being younger/fresher. Is that what’s happening here? Has anyone bought their lentils from Indian stores and had success? I’m currently letting my batter sit while I soak additional lentils. Also hoping the better thickens a bit more on its own. In Indian cuisine, you generally let your better sit and ferment to create air bubbles, giving you a crisper/lighter texture. We also generally make paper thin crepes rather than tortillas. I was hoping to get a tortilla texture from this recipe. If my batter continues to be watery, I’ll likely try making the lentil tofu recipe on this site instead. In that case, I’ll give this recipe another go with less water. Keeping my fingers crossed.
Nidhi, you have given me so many more avenues of exploration! I did not know anything at all about the lentil differences in Western grocery stores and Indian grocers. I will definitely buy lentils then next time I am in Houston where there are many Indian grocery stores so I can check out the difference you describe. Are the lentils you are using already partially soaked in some way? That might account for a watery batter. The batter should definitely be thicker (I am guessing that yours does not look like photo of the blended batter). A simple solution is to add more lentils (you could quick-soak some in boiling water for about 15 minutes, drain, and blend some into your batter until you achieve the right consistency). I was definitely going for thicker tortilla-style option here (for use in Tex Mex food, like a corn tortilla, or as a wrap), as opposed to a crepe. I think you can make this work with a tiny bit of tweaking 🙂
hey, I really want to try out this recipe. You said we can use all kinds of diffrent lentils but I’m still wondering of this also includes beluga lentils since they have kind of a diffrent texture…
Hi Darla! Yes, beluga lentils should work just fine. Despite the different texture, they will work equally well here.
Would this work with fava beans ? I know you mentioned you can substitute red lentils for other types of lentil, but what of fava beans ?
Hi John,
I suggest using my recipe for black bean tortillas for the fava beans (sub an equal amount of Java for the black beans). Here is the recipe link: https://www.powerhungry.com/2018/07/1-ingredient-black-bean-tortillas-grain-free-vegan/
Is there a difference between red lentil vs brown? Can brown be used in this recipe? We don’t have red & no Asian market withing a 90 mile one-way trip.
Hi Beck,
Yes, you can use other varieties of lentils without any modifications. Cheers.
I’d like use these fir toasted sandwiches (in the machine not tawa) would these work do you know?
Hi Pongoddhall,
In a toaster oven, yes, but not in a pop-up style toaster 🙂 The latter would make a burnt mess!
Hello from 2022!
I have a lot of cooked green lentils and I was wondering if I could use them for this recipe. Any tips?
I wish it could work, but this recipe will not work with cooked lentils. (similar to using a hard-boiled egg where a raw egg is needed)
Newbie question here , Is there some way to add some sort of sweetness to this recipe?
Hi Alan,
Sure, you can add some sweetener. If liquid sweetener, replace some of the water with an equal amount of liquid sweetener. Unless it is a sugar alternative, keep the amount of added sweetener minimal. The more sugar, the greater the browning of the tortilla. Since these cook slowly, too much sugar could lead to burnt tortillas.
Hi! Thanks for the wonderful recipe! Can I freeze these?
Hi Munira,
You are so welcome! Yes, store in an airtight container for up to 6 months.
My pans must not be truely non-stick or I did something wrong but mine stuck terribly and wouldn’t spread out well even with a metal spoon. But I spread them out on parchment paper and stuck them in the oven at 400 for what felt like forever and eventually flipped them and overcooked them but they were crunchy and delicious!
Hi Rachel,
Yes, these will stick like the dickens if the pan is not nonstick or well-seasoned cast iron. Good solution with the oven!
Can I add herbs to this? Thinking raw garlic, roasted cumin, maybe Indian borage.
Ooh, yes, definitely, Ria! You can add any nd all herbs and spices to the recipe. Use the basic recipe as a template for multiple variations 🙂
these were great!!!!
i have a question.
is it better to make some ahead and reheat them for example to eat later in the day or better to make again fresh?
because as with crepes, the first is always horrible, the second better and from the third onwards you can say you can do it :-))
but everytime is the same for me
and how long does the batter last in the fridge?
Great Natassa!Yes, you can make the batter ahead–I have left it in the refrigerator for up to 3 days without a problem and made great tortillas.
I have brownish Lentils can I try these with this recipe? I am so happy I came across your recipe thank you so much 💗
Hi Nancy,
Yes, brownish lentils will definitely work!
Hi just wondering can we still make them if we don’t have time to soak the lentils ?
Hi Lyza,
You definitely need to soak the lentils, but you can fast-track the soaking by using BOILING water. If you use boiling water (same amount) you can slash the soaking time to 10 minutes.
@Camilla, thank you I was wondering if this would work after reading your red lentil tofu recipe
Neat! Thanks, Steph 🙂
Has anyone tried these with other lentils, like black or green?
Hi Jude! Yes, you can make these with other lentils (any color, whole or split) 🙂
@Camilla, great yes
I have been making these weekly for months now and absolutely love them. My only minor gripe is that the often break apart when I roll them (with the filling inside). Do you think adding tapioca flour will help make them a bit stretchier and resistant to breaking? If so, how much? Thanks!!
@Kate, I treat them like I do when I make regular corn tortillas. As I finish cooking the wrap, I stack them on top of each other in a kitchen towel. The steam helps make them pliable and stretchy while they sit with eachother. By the time I’m done cooking them, the first ones are still warm and now flexible.
And to make them thin enough so they’re not too fat to fold 😀
Hi, are these good for making burritos? Any body tried it?
Is anyone else confused as to the basic usage of comments as to whether to use whole or split red lentils? Like what in the heck???
Hi Jennifer,
Sorry for the confusion. I originally used split red lentils—pretty much all red lentils at North American stores are split— but others reported that they used whole red lentils (you can find at Indian markets) and they worked well, too . So use what you have 🙂
@Jennifer Lawton, Aren’t you overreacting just a bit? Sigh.
I admit I was very skeptical about these but since needing to avoid a list of foods, including gluten and oats, I really wanted to find a tortilla/wrap recipe that held together.
The first 2 were practice tortillas but then I got the hang of spreading the batter and as long as you let the first side cook long enough they flip easily.
I used a bullet blender and didn’t need to scrap the sides at all.
I’m no longer a skeptic! Awesome recipe and thanks for making my life easier!
So awesome, Dawn!!! Thank you for letting me know 🙂
These are called poodla/pudla. You can even call them Dosa. They’re Indian not Spanish.
Hi Raj,
So true, there are definitely legume based flatbreads from India. I have only seen pudla made with chickpea flour and they typically have spices added. Tortillas, like this, are from Latin America (not Spain). Tortillas are an almost ubiquitous part of American cuisine, especially here in Texas, where I live. I was not basing the recipe on Indian cuisine. My aim was to make a tortilla without grains that can be used as an option instead of corn or flour based tortillas (I have black bean tortillas on the site, too). Cheers.
Loveeee them, so easy to make and great substitute to regular tortillas and the kids loved them too!
I am so glad, Sandra!!!
Wow! What a great little recipe! I soaked my red split lentils overnight then whizzed them up in my Ninja… it worked perfectly into a smooth batter. Cooked them in a non stick pan, they look exactly like yours! Thank goodness! 😅 thank you for a great recipe.
genius recipe! thank you for sharing your creation. These were a game changer during covid shutdown.
These have been a saving grace through COVID. Thank you for sharing this recipe with the world. By the way, to everyone: use a dedicate nonstick pan, like ceramic. Much easer than with cast iron.
Love love love these! I alternate with the other tortilla recipes on this site. So simple, so healthy, so delicious!!!
Whoohoo! So happy to hear it, Shirley
@Shirley,
I followed the recipe exactly but the batter is so watery and thin I couldn’t imagine it could be used as batter? Did your recipe turn out this watery? I used 1 cup lentils and 2 cups water as the recipe called for.
Hi Brian,
Just making sure: are you using raw lentils, as specified? I can imagine the batter would be thin if the lentils are cooked instead of raw. The 1 cup of raw lentils absorb much of the 2 cups water after soaking (did your lentils look like the photos in the post?). The batter then comes out creamy (see post photos), not watery.
love this recipe!!! so much better and cheaper than the gluten-free wraps I was buying. Thank you!
I love these tortillas. I strongly advise using a nonstick pan. My cast iron works ok as a nonstick skillet, but these stick some in it. The tortillas do not stick at all in my nonstick skillet. Thank you for this easy recipe!
@Anna,
what kind of non-stick skillet did you use ?
Oh my gosh! These are so incredibly tasty and simple. I did end up having to put just a touch of grease in the non stick skillet to get it to release more easily. So amazing. Thank you for posting this!
Yippee, so glad you found them and like them, Becky!
Hi can i grind the lentils to make a flour then make these
Hi Isabell,
I am sure you can make lentil flour tortillas, but not following this recipe per se. If you want to skip the soaking and use lentil flour (ground lentils,) I suggest using lentil flour in place of chickpea flour in my chickpea flour tortilla recipe: Chickpea Flour Tortillas
Thanks Camilla! These were very tasty. I need to practice getting them thinner, because mine came out more like pancakes, than tortillas. They soaked overnight, at room temp, but I think I’ll soak them longer, in the fridge. This will hopefully get the batter to a thinner consistency, to allow me to spread it thinner.
Have you tried this with chickpeas?
Hi Sarah,
I have not, specifically, but I have a recipe for 1 ingredient black bean tortillas that should work perfectly with chickpeas in place of the black beans Here is the recipe link: 1 ingredient black bean tortillas
@Sarah, You can make chickpea ‘crepes’ or socca we have in south of France (farinata in italy). I’ve never made chickpea flour from scratch, but I buy it. Then mix a cup of chick pea flour, a cup of water, a tablespoon of olive oil and some salt. Whisk and then let it sit for at least 30 mins to 3 hours. Then cook it the same you did for these wraps 🙂
easiest way to cook…in a flat iron sandwich press. Perfect circles every time and cook in a few minutes.
Great tip, Emma! Thank you 🙂
Omg where have these been all my life? Store cupboard 5 minutes prep and delicious. Thank you so much! Mine came out more like crepes but that’s just fine! I got 12 of of my batch and devoted 3 with nothing on! I had used a day of coconut oil on the plan to make sure they did not stick.. Delish. I will make sure to try out your other recipe!
Adeline! So glad you found the tortillas here, and that they came out to your liking!
@Emma, awesome tip. I have a torilla maker that heats up. Forgot about it!!
For some reason, my batter was extremely runny (like another person commented). But, they did set up over heat – just took a bit more control to keep the batter in the circular shape. I’m not sure I would say they were like tortillas as I did find them to be closer to crepes but they were still tasty and most importantly my kids liked them. Trying to eat more plant-based recipes in a very omnivorous household, so I consider this recipe a win. Thank you!
Glad they worked out in the end, Evelyn! It sounds like you might have had fewer lentils than my batch (hence the crepe rather than tortilla-like consistency; mine are definitely tortillas). But I am excited to hear that a thinner batte comes out like crepes, I’ll have to experiment 🙂
@Evelyn,
My batter also came out extremely liquidy. Just about to try cooking them now, so I’m glad I read your comment first!
What an amazing recipe. So glad I found this. I’ve been making these weekly. I eat them as my avocado toast topped with arugula. Or I eat them with my vegan taco meat or with veggie burgers. One thing I did add to the batter once I blended it was everything but the bagel seasoning. It was a game changer for me in terms of flavor. It just took it up another notch.
So excited you are loving these, Christina! I know, it is so nice to have healthy breads/tortillas on hand to grab and top with anything and everything.
@Christina, I’m so going to do this too!! Thanx for the idea
Hi there – wondering have you or anyone used lentil flour instead? Would it work?
Hi Zoe,
No, I have not tried it here. But I think you can use it as a 1:1 sub for chickpea flour in my chickpea flour tortillas! They are even easier to make 🙂 Here is the recipe: 2 ingredient Chickpea Flour Tortillas
@Camilla, what if you can’t have flaxmeal? What would be the ratio for just using lentil flour?
Hi Abby! Did you mean to leave this on a different recipe? These tortillas do not have any flax, just lentils.
@Camilla, I did this. Wonderful. Ended up using more water than called for. Also accidently added 1 teaspoon of Italian seasoning. Nice.
Ooh, that sounds great, Brenda!
Those were awesome! They stay supple and the taste is very light. Like someone else said, I wish I had done a double batch. They bend so well I rolled some up with hummus spread on them and they were great. I’m thinking of laying some chocolate hazelnut on one and rolling it up… Hubby used one as a crepe, added fresh fruit and maple syrup on top. He loved it. Will make them again. Thanks for the recipe!
WOW!!! Those are so easy and SO delicious!!! Thank you for an amazing recipe!
Hi, I just made 1/2 a recipe (5 tortillas) and they turned out great! Now… what kinds of fillings to add? I have hummus, vegs, cheese sauce… any others I’m forgetting? Thanks!
Will be doing this one again.
Jan
Fantastic, Jan! I say yum, yes, more, thumbs up to all of your proposed fillings 🙂
These were delicious! I’m only sad I didn’t double the recipe to begin with. Low and slow was the key for them turning out amazing. Thanks for a great recipe!
Great, Alex! So glad the low and slow approach worked 🙂
Amazing, I am looking forward to trying these..
Would it work with brown whole lentils and if i wanted more a pancake batter would I just add water to the blender ?
Thank you
Sarah
Hi Sarah,
Yes, these definitely work with brown lentils, or any lentils for that matter. It will probably take a bit longer to soak, as I was using split red lentils for this recipe and brown lentils are whole.
I’m not quite sure what you mean by the pancakes because adding more water would make these thinner. I am probably misunderstanding your query, apologies!
I really, really want (need!) this recipe to work but have SO many issues with the batter sticking to the pan! I’ve tried sunflower, olive, and sesame oil and nothing works. I’m using a well-seasoned cast iron skillet at at medium heat. the tortillas look quite mangled when done and it’s really disheartening. could it be because I let the lentils sit for 12 hours as opposed to 6?
Hi Ben,
I am so sorry to hear that these are causing so much grief! How frustrating, I hate to hear that you are left with nothing but mangled tortillas after all of the soaking and patience with trying to get them right.
Let me try to troubleshoot: (1) I want to check that you are keeping your heat fairly low (medium heat at highest). The medium to low heat helps to dry the batter evenly as opposed to getting some hot spots –prompting the need to flip sooner–and some still slightly wet spots; (2) When it comes to flipping, just nudge the spatula under the edges at first. If it is still sticking, turn down the heat, so it will keep drying without burning, and then try nudging the spatula under again. If it is not budging in a well-seasoned cast iron skillet (that’s what I use for mine, too), that means they are not ready to flip, need to dry out (cook) a bit longer.
I hope this helps!
I had the same problem. It seems super simple, but I had to be more patient with cooking them than I thought. When I have them enough time that they were fully cooked through then I could flip them to briefly crisp the other side. And like Camilla said, I have to be very delicate with edging the spatula around the edges.
*gave them
We don’t have a good non-stick pan so we just bake the batter on parchment paper in the oven at 400 F for about 20 mins. It’s done when the edges start to curl up (or when the bread puffs up like a blowfish, ha!) and you can start peeling the bread off the paper. Then we just use a pizza cutter to shape it into sandwich slices for our kids’ lunch. Good luck!
Great idea, Michele!
Excellent thank you! Love them! And so does my husband who is very picky!
I chose to add about a 1/4tsp each garlic and onion powder in addition to
himalayan salt. I didn’t use as much water as you called for which made
a thicker tortilla.. They are luscious. I will make these often.
Wonderful, Carol! I am so glad to hear it , and the suggested flavorings (and less water) are so helpful, thanks for taking the time to share!
So there I was, draining and rinsing my soaked lentils.. thinking ‘there was something about rinsing in the recipe..’ And because you can’t ‘unrinse’, I tried adding some fresh water and blending them anyway! Turned out fine! Too bad the kids don’t like the taste! (We do)
Oh my goodness, I have done that sort of thing so many times. Clever you for making it work anyway!!! Ha, my teenage son is not a fan either (his loss!)
Love this recipe and been using it for months. These are so great! Thank you!
QUESTION: Can the same be done with dried chickpeas? Soak them, blend them, then cook them in a pan?
Yay, thanks for letting me know, Gordon! Yes, it will indeed work with chickpeas. Blackbeans work well, too, but I tried with dried white Northern beans and they were not quite right.
I’m super excited to try this recipe and glad that I found your blog! The Print Recipe button is no longer working on this recipe, just an FYI.
Hi I was wondering if I could do these with brown lentils as I have a huge container I need to use. Any changes I should make?
Yes, you can! Use the same weight/amount and it should be fine 🙂
Do you have to soak the lentils or do you think I could cook them (if I’m short on time/bad at planning)??
To borrow a Southern expression: it might/could work 🙂 Try cooking them for about a third of the time (maybe 5 or 6 minutes) until they have plumped up (do not drain the water)
I tried these today. My first attempt I became discouraged because they stuck really bad to my green pan. My second attempt was much better because I ended up cooking them a little longer and they flipped with no problem! I missed that part of the recipe 😉 The smell of the batter was offsetting at first but the taste of the cooked tortillas was very good! I any recommendations for additional herbs and spices?
This recipe looks awesome. But I live in Japan, and it’s really hard to find lentils here. The only ones I can find are canned brown lentils. Any tips on how I could get them to work? Thanks in advance!
Hi Brandon,
Are there any other kinds of dried legumes available in Japan? If so, use an equal weight of those in place of the lentils 🙂
Im curious as to why are you naming a lot of your recipes that use beans or lentils grain free when clearly beans and lentils are in fact grains. I know that my stepdaughter has to be in a strict grain free and gluten free diet due to her colitis and lentils are a big no no for her. Lentils and beans are grains.
Hi Claudia,
Thanks for bringing this up. It is true that many individuals who cannot eat grains must also avoid beans and lentils.
However, beans and lentils are not, in fact, grains. They are legumes. Here is a scientific article regarding their classification (1)
The confusion may come from the fact that grains, beans/lentils, and also nuts and seeds are seeds. Grains are the seeds of grasses, beans and lentils are the seeds of legumes, nuts are the seeds of trees, and seeds are… well, seeds 🙂
I know that many who have colitis, IBS, and other similar issues, often have to avoid all categories of seeds: grains, legumes, nuts, and seeds.
I hope this clarifies, Claudia! Thank you for raising the issue.
Hi. My son is on a low sodium diet so just curious if the salt plays a role or if it is simply for flavour?
Thank you
Hi Rebecca,
Yes, the salt can be left out, it’s for flavor only 🙂
These are amazing. They taste like tortillas. I tasted the batter, and I thought, I don’t think I’m gonna like these and then I made them and was like wow! I had to keep turning down the heat under my cast-iron griddle because they started cooking so quickly I couldn’t get them spread out. I ended up cooking them on medium low but never really timed them just checked how they looked. I actually think cooking them at a lower temperature made them better because I could spread them more thinly. I am also amazed at your creativity, I never would have thought of using lentils this way.
Such a simple yet brilliant recipe! I am excited about bringing breakfast burritos and tacos back into my life! Yay!!!
I used whole red lentils that I had laying around. I was so excited to try it, I started them soaking but didn’t actually get to make them until a day and a half later. For those of you wondering, you CAN stick them in the fridge for more than a day if needed. I filled a mason jar to the 8 oz line with lentils, and then added 2 cups of water. I left the jar on the counter, and it was fun to see them expand and reach clear to the top of the jar! But I wasn’t able to make them for dinner that day so I stuck them in the fridge. That was Friday, and I just made them today (Sunday).
It took a few tries and fails to get them just right. At first they were too thick (I just poured them from the blender and poured too much). Plus I realized the batter was too thick so I added some water to get a thin consistency (which is MUCH better!). I used a small ceramic non-stick pan, first with butter=flavored coconut oil, then with no oil (they stuck horribly to the pan), then I tried adding coconut oil TO THE BATTER and didn’t need any oil in the pan! It worked perfectly to prevent sticking. .(Next time I’ll just use the griddle though!)
I tried adding cinnamon to one (my hubby wondered if these would be good pancakes). Not good, lol. Of course they did have salt in them…maybe with no salt and some sweetener it would come out differently?? Next time I’m going to experiment with garlic salt and rosemary….or creole seasoning…or Tuscan or Mexican seasoning…. it seems the possibilities are endless with these! Thanks, Camilla!!! <3
Can these be frozen?
Hi Mabruka,
Yes, these freeze very well. Just besure to wrap them up tightly and then enclose in another storage container or zipper plastic bag.
These are similar to Indian dosas….if you add some sauerkraut juice and/or the water potatoes are cooked in, the batter will ferment and impart a wonderful sourdough taste. I soak the lentils overnight, then blend with some sauerkraut juice and potato water, cover and let ferment overnight. Really tasty.
These are good and quite easy if you use the correct pan. I made these last night using two different cast iron pans: one that was well seasoned, one that was only so-so. I oiled the worse pan and got to cooking. Even oiling the pan the tortillas stuck in the bad pan. In the well seasoned pan things were fine even without oil. So make sure that you use a good non-stick pan!
Tried them added chili and just delicious. Thank you so much
I’m so glad you like them, Carmel!!! ❤️
Feeling ambitious…Do you think these would hold up to baking for an enchilada casserole?
This sounds amazing! Can I use sprouted lentil flour (the bag by Pure Living) doesn’t list what type of lentils it used) to make the tortillas? Should I just try to eyeball and get the same consistency as your picture? Thanks!
I am rather jazzed about finding this recipe; I have a new tortilla maker that I want to try out!
Have you tried making these tortillas with lentil flour (I mill my own lentil flour)? If you have, would you mind sharing the quantities of water and flour that you used? Or perhaps I will have to just experiment! 🙂
Hi Heather! Tortilla presses are lots of fun, they make the process so much easier. I have not made these with lentil flour, but I have made many tortillas with chickpea flour. I think you could use the same proportions. Ironically, you will not need to use the tortilla maker; even though they have the consistency of tortillas, they are made like a crepe (batter). Here is the link: https://powerhungry.com/2016/04/chickpea-flour-tortillas/
Can any lentils be used to make your lentil tacos? I have brown lentils..
Thank you
Hi Lynda— Yes! I have now tested with multiple varieties of lentils (colors as well as both whole and split) They all work!
Just made these and enjoyed them very much. I had several disasters when trying to flip them but that is due to my ineptitude NOT your recipe. Once I got my act together they looked just like your picture and were amazing. I have been looking to get legumes into my diet and these look like the answer! Many thanks for (another) great recipe!
Excellent! Glad you persisted, Christopher. And thanks so much for taking the time to let me know that these worked for you 🙂
I’m sure that canned chickpeas wouldn’t work, correct? These sound wonderful!
Hi Marsha! No, it will not work with canned chickpeas. Hope you give these a try!
I had quite a bit of water left so my batter is very runny – does that mean maybe my lentils are too old?
Hi Gwen,
It should be just fine. I have made some updates in my write-up (as of today!) becuase the amount of water leftover after soaking varies from one batch of lentils to another. But the good news is that it does not matter, so long as tey have soaked. I have made about 18 batches to date, and all work, regardless of how much water is absorbed, so you are good to go!
Any chance baking these on parchment paper instead of pan frying them could work?
That’s a great idea, and worth a try! It might work better to spread the batter into circle on a sheet of parchment while the baking sheet itself preheats in the oven, then slide the parchment onto the hot sheet pan. If you need to flip them, you could use the flip the whole sheet of parchment over onto the plain sheet pan (they will be mostly dry by then, so they should not stick, but you could spritz the pan before flipping). Would love to know if you try it this way, Kerri!
Made these tonight… wow really good! I got about a dozen 6-7” sized tortillas from the 1C lentils 2C water ratios. Tacos for lunch tomorrow!
Thanks for the great idea
Yay! So thrilled they worked for you, Amy!!!
Hi there. Just wondering is it possible to make the batter and then use it later (i.e. within 24 hours)?
Yes, that should be fine–perhaps just give a whisk before using in case it has separated at all.
Hey there!
I’m wondering if its possible to drain the lentils and just add fresh water in that same quantity? I personally don’t like the idea of using the soak water because it contains some of the stuff you’re trying to get out of the lentils. Or is there a specific reason why you need the soak water?
Thanks!!!
Sure, that would work!
I tried. Not sure what I did wrong, but it did not work for me. I wanted it to so badly. The first one I though maybe I used the wrong pan (All Clad stainless steel). So I tried LeCruset…. same result. Then I thought, possibly start out with a pan too hot. Tried the LeCruset again but starting at a lower temp. Same result. Went to the cast iron griddle. Same result. 🙁 I wanted it to work so badly. Obviously it does for others. Zero idea what I am doing wrong.
Hi Nancy! So sorry to hear that you are having issues with the recipe. Are the pans you mentioned all nonstick when you make other recipes in them? My cast iron skillet is really well-seasoned, which makes it nonstick. Is the Le Creuset the ceramic-coated variety? I am not sure if that, or stainless steel are nonstick. If you want to use those pans, as opposed to a coated nonstick-style of pan, the solution should be as simple as adding a quick swipe of oil to the pan, or quick spritz of nonstick spray.
I had the same problem. I tried with split peas and with lentils, also using two different nonstick pans. I even tried spraying them just in case, and every time they stuck to the pan. I really want these to work. any ideas? I measured carefully, but my batter might look a little thinner than your picture in the post. Could that be it?
Re: the sticking: During my experimenting with this recipe, I put in some coconut oil into a 6″ ceramic non-stick pan. When I put the batter in, it pushed the oil out to the sides, but the lentil wrap didn’t stick. The 2nd round I tried no oil, and it stuck really bad. Then I got the idea of adding some oil to the whole batch, and that worked brilliantly!
Next time, I’ll just use the griddle so I can make several at once. I have also found, btw, that using non-stick spray on a non-stick pan will eventually render the pan useless as a non-stick pan due to the spray burning into the pan as the food cooks.. Even olive oil resulted in burning/food sticking after a while. The only thing that continues to work well in my non-stick pan is Smart Balance or coconut oil (butter flavored on Amazon).
Help! I am so excited about this recipe. I let mine sit for 6 hours but when I took the top off (tight not
a loose cover in case that makes the difference) the mixture was very watery. I still transferred to my Vitamix but never
thickened. Ideas?
Many thanks!
Hi Gail,
Oh no! Usually they are very soft after a couple of hours, they are typically super soft after 6. Did you blend them until completely smooth?
Can they be frozen to use later? Do they retain their pliability after freezing?
Hi Pat,
Yes, you sure can! The storage info is at the bottom of the recipe. And yes, they are still pliable after freezing and thawing. 🙂
Can they be sprouted first??
Hi Diana! I confess, I have zero experience with sprouting. But after looking up and (quickly) reading up a bit about sprouting lentils (prompted by your inquiry), it sounds like I would work very well with this recipe! If you give it a try, I would love to know how it goes. Or I may try it, too *thanks for bringing it up!)
I have no luck sprouting red split lentils.
Thanks for the update, Cecilia!
Wonderful recipe! Looks absolutely amazing… Can’t wait to try 😉
I hope you enjoy these, Anna! Let me know what you think, when you do 🙂
Do you know if these can be baked for a crispy chip?
Hi Flora! You are a mind reader–that is the topic of today’s post! Coming soon…they are so good! 🙂
Hi Camilla, did you use whole red lentils or split ones? as far as I can judge from the photo, they seem to be whole ones. Does is make any difference at all (I happen to have a bag of split red lentils in my fridge). Keep up the fabulous work; Every one of the 4 recipes I’ve tried from you blog has been sensational.
Hi Keren! I am thrilled to hear that the recipes are working well for you! Thank you so much for the compliments, it means a lot 🙂 Thank you for alerting me to my omission re: the red lentils. They are definitely SPLIT red lentils. I will correct that as soon as I finish typing this reply. Thank you!
Omg such an awesome idea!! Gotta stock up some red lentils!! Do you think green lentils will work too?
Thanks Kandy, I hope you give them a try! 🙂 As for the green lentils: they will not work in this recipe, as written, because the red lentils available in the stores are actually split, whereas green and brown lentils are whole. So the soaking will definitely be different (much longer), as will the water to lentils ratio (more water will be needed, but I do not know how much).
@Camilla, I made this with whole green lentils as we were out of red. Turned out beautiful; I soaked and drained the lentils, blended with 1.5 cups of water and added a teaspoon of ground flaxseed (just in case). This is my new favourite recipe 🙂
Fantastic, Arwen!!!! 🙂