Easy Lentil Tortillas
Making Easy Lentil Tortillas has become a delightful staple in my kitchen. This recipe is perfect for anyone looking to whip up a quick, nutritious meal. The simplicity of the Easy Lentil Tortillas is what makes them so appealing—they require just two main ingredients and a bit of patience. Imagine starting your day with a stack of these golden, gluten-free tortillas, each one soft and pliable, ready to be filled with your favorite ingredients. The Easy Lentil Tortillas are not only high in protein but also incredibly versatile, making them ideal for everything from a hearty lunch to a light snack.
Preparation Process
The preparation of Easy Lentil Tortillas begins with a simple soaking process. I start by combining rinsed red lentils and water in a blender, letting them soak for about four hours. This soaking period allows the lentils to absorb the liquid and become soft. Once soaked, I blend the mixture until it’s smooth and creamy. If I’m feeling adventurous, I might add a handful of fresh baby spinach or a sprinkle of garlic powder for extra flavor. Blending these additions with the lentils gives the tortillas a unique twist that can make your meals even more exciting.
Cooking the Tortillas
Cooking the Easy Lentil Tortillas is where the magic happens. I preheat a nonstick pan and lightly spray it with olive or avocado oil. Pouring about half a cup of the lentil batter into the pan, I spread it thinly with a spoon. The key here is to let each tortilla cook until the edges lift easily from the pan before flipping it. After a few minutes on each side, the tortilla is ready. I stack the cooked tortillas on a plate to keep them warm and pliable. The aroma that fills the kitchen as they cook is absolutely irresistible!
Versatility and Enjoyment
The Easy Lentil Tortillas are incredibly versatile. Whether you’re using them as a wrap for hummus and veggies or as a base for grilled chicken, they’re sure to impress. They’re perfect for meal prepping, so I often make a batch at the beginning of the week. These tortillas pair beautifully with fresh salsa or guacamole, adding a burst of flavor. If you haven’t tried making your own tortillas before, the Easy Lentil Tortillas are a great place to start. They’re simple, delicious, and a wonderful addition to any meal.
Table of Contents
Chef’s Notes- Easy Lentil Tortillas
- Preheat Your Pan: Make sure your nonstick pan is well-heated before adding the batter. A properly preheated pan helps in achieving a nice golden-brown color and prevents sticking.
- Adjusting Batter Consistency: If you find your batter too thick or hard to spread, simply add a small amount of water to achieve a smoother, more pourable consistency. This ensures even cooking and easy spreading.
- Experiment with Add-ins: Feel free to experiment with different seasonings or greens. Fresh herbs like cilantro or parsley can add extra flavor, while kale or Swiss chard can be used in place of spinach for a different twist.
- Optimal Cooking Technique: Spread the batter as thinly as possible in the pan to ensure even cooking and a soft texture. Using a measuring cup or the back of a spoon helps in achieving a uniform thickness.
- Storage Tips: To keep the tortillas warm and pliable, stack them on a plate covered with a clean kitchen towel. If you need to store them for later, let them cool completely and then store in an airtight container.
Easy Lentil Tortillas
Get ready to whip up these incredibly easy, high-protein, gluten-free, and vegan lentil tortillas! With just two main ingredients, you can create a versatile base for countless delicious fillings. Perfect for meal prepping or a quick dinner, these tortillas are a must-try. Inspired by the simplicity of home cooking, this recipe will become a staple in your kitchen.
8
wraps5
minutes20
minutes79
kcal4
hours4
hours25
minutesKeep the screen of your device on
Ingredients
- Main Ingredients
1 cup dried red lentils, rinsed and drained
2 cups water or vegetable broth
- Optional Add-ins
A handful of fresh baby spinach leaves
1/2 to 1 teaspoon garlic powder or seasoning of your choice
- For Cooking
Olive oil or avocado oil spray
- Alternative Ingredients:
Red Lentils: Green lentils or yellow split peas note that cooking times may vary
Water/Broth: Coconut water for a slightly sweet flavor
Baby Spinach: Kale or Swiss chard
Garlic Powder: Onion powder or smoked paprika
Directions
- Soaking Lentils – Combine the rinsed red lentils and water (or broth) in a blender. Allow them to soak at room temperature for at least 4 hours until the lentils have absorbed most of the liquid.
- Blending Batter – After soaking, blend the lentils until smooth. If desired, add baby spinach and seasoning to the blender and blend until fully incorporated.
- Heating Pan – Preheat a nonstick pan over medium heat and lightly spray with olive or avocado oil.
- Cooking Tortillas – Pour about 1/2 cup of the lentil batter into the pan. Using a spoon or the bottom of a measuring cup, spread the batter thinly in a circular motion. Cook for 2-3 minutes until the edges lift easily from the pan.
- Flipping Tortillas – Carefully flip the tortilla and cook for an additional 1-2 minutes until fully cooked through. Transfer to a plate and repeat with the remaining batter.
- Stacking Tortillas – Stack the cooked tortillas on a plate to keep them warm and pliable through steam.
Equipment
- blender
- Nonstick Pan
Nutrition Facts
- Calories: 79kcal
- Carbohydrates: 14g
- Protein: 6g
- Fat: 0.2g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 4mg
- Potassium: 215mg
- Fiber: 7g
- Sugar: 0g
- Vitamin A: 3IU
- Vitamin C: 0mg
- Calcium: 3mg
- Iron: 2mg
FAQs- Easy Lentil Tortillas
Can I use a different type of lentil?
Yes, you can use green lentils or yellow split peas, but the cooking time may vary. Red lentils are preferred for their smoother texture and quicker cooking.
What can I substitute for the baby spinach?
You can use kale, Swiss chard, or any other leafy green you prefer. Just be sure to chop them finely before blending.
Can I make the batter ahead of time?
Yes, you can prepare the lentil batter and store it in the refrigerator for up to 24 hours. Just give it a good stir before cooking.
What should I do if the tortillas are sticking to the pan?
Make sure your pan is adequately preheated and lightly oiled. If sticking persists, try using a small amount more oil or reduce the heat slightly.
How should I store leftover tortillas?
Allow the cooked tortillas to cool completely, then store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week or freeze for up to 2 months. Reheat in a dry pan or oven before serving.
