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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.

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.

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.

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.

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.

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.

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.


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.

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.

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.

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.

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.

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.

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.
