Here we go with the lentils again. This time we’re using the beautiful and vibrant-colored red lentil. They are so pretty, but that’s not all. They are packed full of plant-based protein and fiber, and are also a good source of iron, folate, potassium, and zinc.
This recipe is so simple and uses just a couple of ingredients. It’s gluten-free, vegan, and super healthy. Each tortilla has about 8 grams of fiber and 7 grams of plant-based protein. These are great to use for soft tacos, roll-ups, wraps, alongside curries or soups, and their flavor can work well with sweet toppings too. They are tender but pliable and easy to wrap around any ingredients you can think up. What a great swap. Try ‘em, and you’ll see.
Ingredients:
- 1 cup red lentils rinsed well and drained
- 2 cups filtered water
- ¼ teaspoon salt
- Optional additions: Any dried spice or herbs you like…pepper, garlic powder, onion powder, curry powder, cumin, chili powder, turmeric, or oregano, etc. You can also try any finely chopped fresh herbs like thyme, parsley, mint, or dill, or even green onion, or garlic, in small amounts.
Let’s make tortillas:
The first part is the longest: Combine the rinsed and drained lentils with 2 cups of water and let rest at room temperature for 6-12 hours, or overnight. To speed up this process if you’re running short on time, heat the 2 cups of water until piping hot, but not boiling, and pour over the lentils, and let them soak for about 1 hour. After the lentils are done soaking, strain the extra water from the lentils into a measuring cup. Take note of how much water you strained. The discard water is full of lectins, phytic acids, and enzyme inhibitors that can make the lentils harder to digest. Replace the used water with the same measurement of fresh water.
Add the lentils, new fresh water, and salt to a high-speed blender, or food processor, and blend on high speed for approximately 2 minutes, until completely smooth. Stopping a couple times to scrape down the sides to help make sure you get all the little bits. Once your batter looks smooth, and fluffy, pour it into a measuring cup, for easy pouring. The batter will thicken as it sits, so if it looks loose or watery give it a minute.
Heat a well-seasoned cast iron skillet, or a nonstick pan, to medium high heat. Pour about ¼ cup of batter into the heated pan. Using a spoon spread the batter into a small circle, about 6 inches, it’s best to start off small, and as you get the hang of it you can make them bigger. If the batter starts to solidify, it’s okay to continue to smooth it out, the best you can. This can be a bit messy, they won’t look perfect, but that’s okay.
Cook the tortillas for 1 to 2 minutes, until the surface of the tortilla appears dry, and the edges lift up slightly. Gently flip the tortilla using a spatula, and cook the other side for about 1 minute, until golden brown. Remove from heat and let cool. The first couple of tortillas might be challenging, sticking and being harder to flip, think crepes. Stick with it, they become easier. You can also use a small amount of olive oil on a paper towel to wipe the pan in between tortillas. Continue cooking the rest of the batter, mix the batter in between tortillas to help with the thickening. Store leftover tortillas in an airtight container in the fridge for 7-8 days.
Once you make these, I’m sure you will want to use them in so many different ways. The flavor is just mild enough to create a blank canvas, for all of your creative meal ideas. I love to spread a layer of hummus on one, and wrap it up with fresh veggies like arugula, lettuce, cucumbers, tomatoes, avocado, red bell pepper, and/or red onion. Try it with taco fixings, beans, cheese, salsa, and guacamole. I haven’t done it, but I bet they could hold up well enough to make enchiladas! Try something new, you might be surprised. Wishing you good health, and good luck on all of your cooking adventures.
