1 Ingredient Red Lentil Tortillas (Grain Free Recipe)

4.80 from 231 votes

1 Ingredient Red Lentil Tortillas (Grain Free Recipe)

Easy 1 ingredient red lentil tortillas that are grain-free, oil-free, vegan, high in protein (6.5 grams) & high in fiber (7 grams) each.

Prep Time5

Cook Time5

Total Time10

Course: WFPB Breads & Muffins

Cuisine: American

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Servings: 6-inch tortillas

Author: Camilla

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

US Customary - Metric

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. 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.

Video

Notes

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: Dry 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.

Note: The recipe will not work, at all, with canned lentils or any other kind of cooked lentils.

Nutrition