Red Lentil Tortillas (Easy, Vegan, and Gluten-Free)

Red lentil tortillas are a delicious alternative to traditional flour tortillas. With a two-ingredient base of red lentils and water, you can create a soft tortilla shell perfect for your next lentil wrap. It's a wonderful plant-based and gluten-free tortilla!

easy • vegan • gluten-free • grain free

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⚠️ This recipe was adjusted August 2026 to lower the sodium in the written version, from 1 teaspoon to ½ teaspoon.

Jump to:

• 📝 quick recipe overview
• ❤️ What you’ll love about these red lentil tortillas
• 🥣 Ingredient notes
• Recipe
• 👩🏽‍🍳 How to make red lentil tortillas
• 🧊 storage
• 🥙 making a wrap with red lentil tortillas
• 💡pro tip
• ♻️ keep these sustainable
• ❓ Frequently Asked Questions
• 😍 You might also enjoy...

📝 quick recipe overview

• Skill level: Easy
• Taste: Savory with very subtle lentil flavor
• Waste: Low
• Sustainability: High, made from sustainable ingredients
• Cleanup: Easy
• Ingredients: Common, easy to source
• Equipment: Common, easy to source
• Time: 4 hours, 35 minutes (includes soaking time)
• Consistency: Soft, able to roll
• Kid-friendly: Yes
• Best for: Wraps or flatbreads

Who knew such a simple set of ingredients could create such a beautiful result? Lentils are an obvious powerhouse, but when soaked and mixed with just a few simple ingredients (literally, salt and water), they're at their very best - in my opinion. A great source of protein and a host of nutrients, these make a wonderful wrap filled with all of your favorite goodies. 

And, if you're a fan of red lentils, you might want to try this fresh red lentil pasta salad recipe!

❤️ What you’ll love about these red lentil tortillas

Vegan, gluten free, and grain free. Lentil tortillas are a delicious option for those following a variety of diets, or interested in creating a little more variety.

Two-ingredient foundation. These red lentil tortillas use just a few ingredients that are easily customizable. All you need are some dried red lentils and water to create a lovely tortilla, but I recommend adding a little salt and seasonings of your choice.

Minimally-processed ingredients make this a winner in the kitchen. These tortillas require a little soaking and blending. Making tortillas at home in small batches means your tortillas are minimally processed and made to your liking!

Great texture. Lentil tortillas have a different texture compared to traditional tortillas. These are thicker, soft, and flexible. You can roll these into a wrap, but I don't recommend folding in the edges.

Source of plant protein. Lentils pack one of the best protein punches within the legume family. For those of us on a plant-based diet, our sources of protein come from a variety of categories, and lentils are a wonderful vehicle to add more protein to your daily intake. Speaking of recipes that add protein to your diet, I highly recommend these chickpea brownie bites!

🥣 Ingredient notes

Split or whole red lentils. I prefer split red lentils.

Kosher Salt. Just a half teaspoon is helpful to bring out the flavor of the lentils.

Water. Water is necessary to release the magic. First, lentils should be rinsed under cold tap water. Then, additional water is needed to allow the lentils to soak.

Optional: Vegan-friendly sriracha sauce. Add a little umami to your lentil tortillas by making the flavor a bit more complex! I love a savory sauce and just a teaspoon (or two) of sriracha sauce makes these tortillas extra delicious.

Recipe

👩🏽‍🍳 How to make red lentil tortillas

Rinse and soak the red lentils. 2-4 hours, just to be safe. Our goal is a pourable, yet cohesive batter similar to pancake batter. Soak longer, if your blender isn't high speed.

Add to a blender with high-speed capacity. Don't drain the water before adding the lentils and water to the blender. Stir in salt and any flavorings to the lentils. Blend until smooth, with the time dependent upon the power of your machine. Continue to blend until the batter is completely smooth, with no small lumps remaining.

Heat your skillet, but pay attention to temperature. Make sure the skillet is warm, but not overly hot. Aim for a medium or medium-low temperature and use your patience to let these cook. Once you pour the batter into the pan, it should cook for about 2-3 minutes per side. Before flipping, though, gently check the sides of the tortillas with your spatula to make sure it isn't sticking (too much) to the skillet. If it doesn't want to move, try letting it cook for another 20-30 seconds before trying again. 

✅ Tip: Test your first tortilla for texture, to make sure the skillet heat is correct and the batter is the right thickness. As you cook tortillas, your skillet will become warmer and tortillas may cook faster. You'll know when to flip based on their appearance. Their sides should look set and you'll notice some bubbles on top, similar to pancakes.

Let the tortillas cool and use or freeze. Allow the tortillas to cool on a wire rack before storing.

🧊 storage

Short-term storage. These tortillas are fresh, meaning they're delicious, but won't stay shelf stable forever. Store in an airtight container in the refrigerator for a few days.

Long-term storage. Add to a freezer-safe container and freeze for up to 6 months. Allow to thaw and reheat before serving.

🥙 making a wrap with red lentil tortillas

Red lentil tortillas are ideal for filling with your favorite wrap ingredients. They are hearty enough to handle heavier ingredients (like vegan meatballs!) or stick with fresh herbs and veggies. Thicker tortillas are more likely to crack when folded, so test it with less filling and add more as needed.

1. Add a spread: I love starting with some hummus, but you could try mashed avocado, pesto, or any spread you love.
2. Fill with veggies: Try a mix of flavors, size, and texture. For example, pair leafy greens with sliced veggies, and pico de gallo. Or, try some leafy greens with larger vegan meatballs cut in half to fit well.
3. Drizzle with dressing or small toppings: The tortillas are thick enough to handle liquid dressings, but they don't fold at the ends, so too much filling or dressing could squeeze out one end.

♻️ keep these sustainable

Sourcing. Lentils are considered a “climate-friendly” protein by the Environmental Working Group with an incredibly low post-production emissions impact, as cited by this helpful OneGreenPlanet article. Fun fact: the majority of the world’s lentils are grown in Canada – a country that only started growing these little powerhouses in the 1970s. Crazy!

Waste. This recipe generates little waste. Limit leftover food packaging by buying in bulk, or even growing your own lentils! If you’re interested in growing your own, Harvest to Table has a helpful article to guide you through the process from seed to harvest…to table!

Match your skillet with the appropriate burner size on your stovetop to prevent heat from escaping around the edges and going to waste.

❓ Frequently Asked Questions

How long can red lentil tortillas be stored?

I suggest storing in an airtight container in the refrigerator for up to three days, or in the freezer for up to six months. 

How do I prevent the tortillas from sticking to the pan?

First, use a non-stick skillet, like a cast iron skillet. I suggest adding 1-2 tablespoons of olive oil to the pan to decrease the likelihood of sticking. Do not try to tilt the pan itself to attempt to spread the batter – use the back of a measuring cup or other metal spoon to gently spread the batter. I also use a non-stick spatula to flip the red lentil tortillas, but am gentle and start around the edges to gauge if any part of the tortilla center is trying to stick to the pan before making any large movements.

Does the lentil soaking time matter?

The beauty of lentils is that they need less time to soak than other beans (or legumes in general) because of their small size and thin seed coats. Since they soften relatively quickly, there is no need to soak these overnight (though, some still do to accommodate their cooking schedule). In fact, to cook red lentils, you don’t technically need to soak them for hours, but we are trying to achieve a creamy consistency for thin tortillas, which is why I suggest soaking them for about 4 hours.

Can I make this dish using whole red lentils?

Though I recommend using split lentils, some have had success with whole lentils. The trick is to make sure the whole lentils are able to achieve a creamy, cohesive batter. My suggestion is to soak the whole lentils longer – try 6 hours instead of 4 in order to make them as soft as possible before blending.

Can this batter be made ahead of time?

Yes, you can blend the lentils before cooking. Keep the batter in an airtight container in the fridge and be prepared to give it a quick blend before cooking. I wouldn’t wait more than 24 hours; though, you are welcome to give it a little longer and report what happens!

Can I substitute with canned lentils?

No, this recipe will only work with dried lentils that aren't pre-cooked.

How can I minimize soaking time?

If you’re short on time, you can try adding boiling water and soaking the lentils for 10 – 30 minutes before blending.

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