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1-Ingredient Red Lentil Tortillas {Grain-Free, Vegan}

Utterly amazing 1-ingredient red lentil tortillas that are naturally grain-free, oil-free & vegan. You only need red lentils (plus some tap water and salt). 

a stack of red lentil tortillas on a white plate

Mondays need some “wow.” And do I ever have some!

First, a question: do you have some split red lentils in your pantry?

a small white dish of red lentils

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.

overhead shot of red lentil tortillas on a white plate, surrounded by dried red lentils

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.

stack of 1-ingredient red lentil tortillas on a white plate, top tortilla folded

What Makes these Tortillas So Nutritious

Because of the singularity of ingredients (red lentils), these tortillas are naturally:

  • Grain-free
  • Vegan
  • Gluten-free
  • Oil-free
  • Sugar-free

At the same time, they are very high in fiber (7 grams per tortilla!), high in protein (6.5 grams per tortilla), and offer 10% of your daily iron needs.

As promised, WOW!!!

How to Make the Tortilla Batter

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.

First, rinse 1 cup of the lentils under cold water, and then combine 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 lentils soaking in the refrigerator for up to 48 hours.)

white bowl filled with soaked red lentils

The lentils will get very plump with the absorbed water, and there is still water at the bottom of the bowl (Update: do not worry about how much or how little water remains after soaking; just be sure that you do not drain the lentils.)

Now, add the whole shebang (soaked lentils and remaining water in the bowl) to a blender (preferable) 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 lslightly fluffy, like so:

pureed red lentil tortilla batter

How to Cook 1-Ingredient Red Lentil Tortillas

It’s time to cook some tortillas!

I used a well-seasoned, cast-iron skillet to make the tortillas; it’s my favorite “non-stick” pan. You can also use another variety of nonstick pan, 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.

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 1 to 1-1/2 minutes until the surface of the tortilla appears dry. 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.

That’s it! Cool the tortillas on a wire rack and repeat with the remaining batter.

I know you are going to love these tortillas every bit as much as I do. Happy eating, everyone, and have a grand Monday!

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

Yield: 8 6-inch tortillas

1-Ingredient Red Lentil Tortillas {Grain-Free, Vegan}

1-Ingredient Red Lentil Tortillas {Grain-Free, Vegan}

Utterly amazing 1-ingredient red lentil tortillas that are naturally grain-free, oil-free & vegan. You only need red lentils (plus some tap water and salt). 

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 1 cup (208 g) split or whole red lentils, rinsed and drained
  • 2 cups (500 mL) water
  • Optional: 1/4 teaspoon fine sea salt (more or less to taste)

Instructions

  1. Combine the rinsed lentils and 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.
  2. Do not drain lentils.
  3. Add the entire contents of bowl (soaked lentils and remaining water) 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.
  4. Heat a nonstick skillet (well-seasoned cast iron skillet is ideal), or a nonstick griddle, to medium heat (no hotter).
  5. 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.
  6. Cook1 to 1-1/2 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.
  7. Repeat with the remaining batter.

Notes

6/3/18 UPDATE: Thanks to a reader's comment, I tried the recipe with whole red lentils--they work perfectly! no extra time is needed, they split apart naturally as they soak. I have made the change in the ingredients list.

Storage: 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.

Tip: Split red lentils have become widely available in recent years. You can find them in most grocery stores, shelved alongside other dry beans and legumes. They are not expensive, either (about $2.50 for a 1-piound bag, depending on where you live).

Tip: Be sure to use split, not whole red lentils for this recipe. It should not be a problem as split red lentils are far more common (whole red lentils tend to be available in Southeast Asian markets, or, occasionally, in bulk food sections of very well stocked natural foods stores.

Nutrition Information

Serving Size

1 tortilla

Amount Per Serving Calories 95Total Fat 0.5gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 72.7mgCarbohydrates 16gFiber 7gSugar 0.5gProtein 6.5g

Did you make this recipe?

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Daria

Saturday 14th of May 2022

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...

Camilla

Monday 16th of May 2022

Hi Darla! Yes, beluga lentils should work just fine. Despite the different texture, they will work equally well here.

John

Tuesday 10th of May 2022

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 ?

Camilla

Monday 16th of May 2022

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/

Beck

Wednesday 6th of April 2022

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.

Camilla

Thursday 7th of April 2022

Hi Beck, Yes, you can use other varieties of lentils without any modifications. Cheers.

Pongodhall

Sunday 20th of March 2022

I’d like use these fir toasted sandwiches (in the machine not tawa) would these work do you know?

Camilla

Thursday 7th of April 2022

Hi Pongoddhall, In a toaster oven, yes, but not in a pop-up style toaster :) The latter would make a burnt mess!

cda

Wednesday 23rd of February 2022

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?

Camilla

Thursday 7th of April 2022

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)

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