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–+ servings
holding a stack of red lentil tortillas in green tea towel
Melanie Lorick

Red Lentil Tortillas Recipe

4.81 from 26 votes
Delicious, protein-rich red lentil tortillas are a unique twist on classic tortillas. Easy to make with a 2-ingredient base of red lentils and water, they can be customized with seasonings of your choice for extra flavor. These lentil tortillas are vegan, gluten free, and grain free. Serve with your favorite spreads and fillings!
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Prep Time 4 hours 5 minutes
Cook Time 30 minutes
Total Time 4 hours 35 minutes
Servings: 6 tortillas
Course: Main Course
Cuisine: American
Calories: 127
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Equipment

  • 1 Skillet (I recommend cast iron)
  • 1 Blender (I successfully used an old blender before upgrading to a Vitmaix)
  • 1 spatula (I recommend a non-stick spatula, especially when using a cast iron skillet)
  • 1 liquid measuring cup
  • 2 measuring spoons (1 teaspoon and 1 tablespoon)
  • 1 cooling rack

Method
 

  1. Soak the lentils in cold tap water for 4 hours.
    1 cup red lentils, 1 ¾ cups cold tap water
  2. Pour the soaked lentils (including the water) into a blender. Add salt and any added seasoning of your choice. Blend on high until the batter becomes uniformly smooth in consistency.
    ½ teaspoon kosher salt, 1 teaspoon sriracha sauce
    3. The batter consistency should be thick, yet pourable similar to pancake batter.
  3. Using a non-stick skillet over medium-low or medium heat, add oil and coat pan bottom. Pour approximately ¼ cup of the lentil tortilla batter into the skillet. Gently use the back of a metal measuring cup or spoon to even out the batter and form a circular tortilla. Patch any "broken" areas with some extra batter.
  4. Allow to cook for 2 - 3 minutes, or until the surface starts to appear cooked. Using a non-stick spatula, gently nudge the edges of the tortilla to make sure it is not clinging to the skillet. Flip and cook for a few more minutes on the alternate side.
    5. Use your spatula to gently try to slide under the tortilla and flip when it becomes easier to separate from the skillet's surface. If any part breaks, you can try adding a little extra batter as a "patch."
  5. Remove from the skillet and allow to cool on a wire cooling rack. Repeat until all tortilla batter has been cooked. Serve warm, or store in an airtight container for up to 3 days. Freeze additional tortillas for longer term storage.

Nutrition

Serving: 1tortillaCalories: 127kcalCarbohydrates: 18gProtein: 8gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 213mgPotassium: 288mgFiber: 9gSugar: 1gVitamin A: 13IUVitamin C: 2mgCalcium: 17mgIron: 2mg

Video

Notes

 
  • This recipe makes 6-9 tortillas. If making larger tortillas (about 6 inches diameter or more), it makes about 6. Tortillas closer to 4-5 inches in diameter will make 9. 
  • Foam on top of the batter after blending is normal. If the batter appears to separate too much while cooking, you can blend again before pouring into the skillet. Those using a more powerful blender will need to blend for less time than those using a smaller blender on a high setting. 
  • Use more cooking oil to grease your skillet between tortillas, as needed.
  • I prefer a cast iron skillet for this recipe, but you can use any non-stick surface. Remember to be gentle with the tortillas before flipping, testing their edges with your spatula first. 
  • Add the seasonings or herbs of your choice to customize!
  • Total time includes soaking lentils.

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