Red Lentil Tortillas
Red Lentil Tortillas
Ingredients
For the Red Lentil Tortillas
- 1 cup red lentils, rinsed well
- 3 cups water, plus more as needed for blending
- 1/2 teaspoon salt
Instructions
- 1
Place the rinsed red lentils in a large bowl or measuring pitcher. Add 3 cups of water and the salt. Stir to combine. Ensure the lentils are fully submerged. Let the lentils soak for a minimum of 3 hours, or preferably overnight, at room temperature.
⏱️ 2 min
- 2
After soaking, transfer the lentils along with their soaking water into a high-speed blender. Blend until a completely smooth batter is formed. The batter should be the consistency of a thin pancake batter; if it's too thick, add a tablespoon or two of additional water until desired consistency is reached.
⏱️ 5 min
- 3
Heat a non-stick pan or griddle over medium-high heat. A good indicator that the pan is hot enough is when a drop of water sizzles and evaporates immediately. You may lightly grease the pan with a tiny amount of oil if desired, but it's often not necessary for a good non-stick surface.
⏱️ 1 min•🌡️ 375
- 4
Pour about 1/4 to 1/3 cup of the lentil batter onto the hot pan. Immediately swirl the pan to spread the batter into a thin, round tortilla shape, about 6-8 inches in diameter. Cook for 1 to 2 minutes, or until the edges start to crisp and the surface looks dry and set.
⏱️ 2 min
- 5
Carefully flip the tortilla using a spatula. Cook on the second side for another 1 to 2 minutes, until lightly golden brown and cooked through. The tortillas should be pliable.
⏱️ 2 min
- 6
Remove the cooked tortilla from the pan and place it on a plate. Repeat with the remaining batter, adjusting heat as necessary, until all tortillas are cooked. You should yield approximately 8-10 tortillas.
⏱️ 18 min
- 7
Serve the red lentil tortillas warm with your favorite sweet or savory fillings. Leftover tortillas can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for longer storage.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Red Lentil Tortillas
Ingredients
For the Red Lentil Tortillas
- 1 cup red lentils, rinsed well
- 3 cups water, plus more as needed for blending
- 1/2 teaspoon salt
Instructions
- 1
Place the rinsed red lentils in a large bowl or measuring pitcher. Add 3 cups of water and the salt. Stir to combine. Ensure the lentils are fully submerged. Let the lentils soak for a minimum of 3 hours, or preferably overnight, at room temperature.
⏱️ 2 min - 2
After soaking, transfer the lentils along with their soaking water into a high-speed blender. Blend until a completely smooth batter is formed. The batter should be the consistency of a thin pancake batter; if it's too thick, add a tablespoon or two of additional water until desired consistency is reached.
⏱️ 5 min - 3
Heat a non-stick pan or griddle over medium-high heat. A good indicator that the pan is hot enough is when a drop of water sizzles and evaporates immediately. You may lightly grease the pan with a tiny amount of oil if desired, but it's often not necessary for a good non-stick surface.
⏱️ 1 min•🌡️ 375 - 4
Pour about 1/4 to 1/3 cup of the lentil batter onto the hot pan. Immediately swirl the pan to spread the batter into a thin, round tortilla shape, about 6-8 inches in diameter. Cook for 1 to 2 minutes, or until the edges start to crisp and the surface looks dry and set.
⏱️ 2 min - 5
Carefully flip the tortilla using a spatula. Cook on the second side for another 1 to 2 minutes, until lightly golden brown and cooked through. The tortillas should be pliable.
⏱️ 2 min - 6
Remove the cooked tortilla from the pan and place it on a plate. Repeat with the remaining batter, adjusting heat as necessary, until all tortillas are cooked. You should yield approximately 8-10 tortillas.
⏱️ 18 min - 7
Serve the red lentil tortillas warm with your favorite sweet or savory fillings. Leftover tortillas can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for longer storage.
⏱️ 1 min