As you likely know, I go crazy over any kind of wrap, tortilla, flatbread, etc. that’s made from anything other than plain old flour. First there was the chickpea flour crepes….then came the sweet-potato tortillas…oh and who can forget my fling with the amazing quinoa flatbread? I love them all, but today I have something new for you:
the amazing two-ingredient lentil tortilla!!!
These are the most unfussy, amazing tortillas ever! And they taste great, which is to say, they don’t really have much of a taste. I’ve always believed a tortilla should simply be a vehicle for getting food into one’s pie hole, so the more neutral tasting, the better!
Texture-wise, they’re slightly more rubbery than the sweet-potato tortillas, but I wouldn’t call the texture unpleasant. Perhaps “cake-y” is a better description than “rubbery”!
And, hey, they’re only about 60 calories each and they’re packed with nutritional goodness–more goodness even than quinoa flatbread!!
Here’s Dr. Greger’s take on red lentils!
I was given the recipe by one of my imaginary friends–Chazz Rose–who found it here. I’ve found a couple of slight variations here and here as well!
And here’s a quick little video….though this guy’s tortillas look more like pancakes than tortillas!
Red Lentil Tortillas
Here’s all you have to do:
Soak 1 cup of red lentils and a few shakes of salt in two cups of water for at least six hours.
After the soaking period has elapsed, blend the lentil/water mixture until smooth and creamy. The mixture is a pretty pink colour and it smells a bit grassy (for lack of a better word). The smell doesn’t remain once cooked, however, and the colour is less profoundly pink.
The consistency will be like thin pancake batter. Pour onto a hot griddle or pan, and spread the mixture outward with the back of a soup spoon to ensure the tortilla will be thin and even. Once the top is dry(ish), like this…
…you can flip it over:
It won’t puff up like a sweet-potato tortilla, but do make sure it’s cooked through in any thick spots.
Others who’ve posted the recipe have said that the tortillas save well, but I found that not to be the case, so I recommend making only as many as you need for the moment and saving the remaining batter in a jar in the fridge.
The wraps are lovely and pliable, but sturdy enough to hold a whole whack of filling!
Oh, and if you happen to be on Weight Watchers, these little suckers are zero points! Yup, that’s right: ZERO points. Even the quinoa flatbread isn’t zero points!!!
A couple of tips:
- Don’t try to rush the soaking by using boiling water. My attempts to do so resulted in a gelatinous mess.
- As I mention above, make only as many as you are going to be using and save the rest of the batter in a jar in the fridge. They can be reheated later in the day, but by day two the edges will become hard and inedible.
And here’s my lunch! A couple of lentil tortillas smeared with hummus, then topped with brown basmati rice, chopped carrot and romaine, crispy air-fried tofu, and a drizzle of Asian brown sauce! And that’s a little dish of my sauerkraut on the side!
And the song of the day is just for you (it’s actually called “Song for You”–haha!). It’s from Alexi Murdoch’s album, Time Without Consequence:
….which, of course, reminds me of “Your Song”–my very favourite song when I was thirteen years old:
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