1 Ingredient Red Lentil Tortillas (Grain Free Recipe)

These straightforward-to-make 1 ingredient red lentil tortillas are not only vegan and grain-free, but also packed with protein (7 grams) and fiber (6.5 grams). Add them to your next meal for a nourishing and satisfying twist on traditional tortillas.

Mondays need some “wow.” And do I ever have some!

First, a question: do you have some split red lentils in your pantry?

If yes, and so long as you also have some water and salt in the house, you have everything you need to make my (and, soon to be, your) go-to new recipe:Red Lentil Tortillas.

Simply Memorable 1-Ingredient Red Lentil Tortillas

I am crazy about these tortillas. Their flavor is a cross between a corn and a flour tortilla, which tastes satisfying and delectable with any topping or filling (savory or sweet) you can imagine.

They are tender, too. Despite having no added oil, they are very pliable, so bend, fold or roll them for tacos, wraps, roll-ups, enchiladas and more. They are hearty, to boot: these are not crepes posing as tortillas, they pass California and Tex-Mex muster as true tortillas.

Recipe Benefits

Because of the singularity of ingredients (red lentils), these tortillas are naturally:

• Grain-free
• Vegan
• Gluten-free
• Oil-free
• Sugar-free
• High fiber (7 grams of protein per tortilla)
• High protein (6.5 grams per tortilla)
• Good source of iron (1 tortilla offers 10% of daily iron needs)

As promised,WOW!!!

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

To make these tortillas, you will needdried (uncooked) red lentils. These are sold in bags and can be found along with dried beans in the supermarket.

You will also need some ordinary water (I use filtered water from the tap). You can also add some salt, if desired.

Note: This recipe will not work with canned lentils or any other cooked lentils.

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

Now, allow me to share a few visuals for making these especially-power tortillas. They are quite straightforward to prepare, but different from traditional tortilla or crepe recipe methods. I want to make these as straightforward for you as possible for your first run-through.

Step One: Rinse the Lentils

First, rinse 1 cup of the lentils under cold water. This removes any dust or debris that may be on the lentils (due to processing and packaging).

Step Two: Soak the Lentils

Combine the rinsed lentils with 2 cups of water in a bowl or other container. Loosely cover and let stand, at room temperature, for at least 6 hours or up to 12 hours. (Update: Several readers have informed me that they have left the lentils in the refrigerator for a soaking time up to 48 hours.)

The lentils will absorb a good amount of the water, plumping them up. However, there will still be water at the bowl.

Do not worry about how much or how little water remains after soaking; just be sure that youdo not drain the lentils.

Step Three: Blend the Undrained Soaked Lentils

Now, add the whole shebang (soaked lentils and remaining water in the bowl) to a blender (preferable; either a regular blender or high-speed blender) along with the salt. Again, do not add more water!

Blend on high speed until very smooth (no tiny bumps at all), stopping the blender once or twice to scrape down the sides.

The batter should be slightly fluffy, like so:

Step Four: Cook the 1-Ingredient Red Lentil Tortillas

It’s time to cook some tortillas!

You will need to use a nonstick skillet.I used a well-seasoned, cast-iron skillet to make the tortillas; it’s my go-to “nonstick” option. You can also use another variety of non-stick pan (for example ceramic nonstick), or make these on a nonstick griddle. You do not need to use nonstick spray, but if you like, add a spritz (or a quick wipe of oil) for peace of mind.

The tortillas will stick (to the extreme) if made in a regular skillet(i.e., one that is not nonstick).

Heat the skillet over medium heat. Once warm, add 1/4 cup (60 mL) of batter to the center of the pan (the recipe yields 2 cups–500 mL of batter).

The batter is thick, so tilting the pan (as you would with a crepe) is not sufficient for spreading the batter. Instead, use the back of a metal spoon (I used a soup spoon) to spread the batter into a 6-inch (15 cm) circle.

Perfection is not Necessary

It does not need to be pretty! Also, as you can tell from the photo, there is no need to worry if the batter starts to set up as you are spreading. Not a problem. Simply keep spreading the wet batter into the circle shape, spreading over any set batter, if needed.

Cook the tortilla for about one to one and a half minutes until the surface of the tortilla appears dry. Cooking times will vary slightly depending on your skillet and heat source. Try sliding a spatula underneath the tortilla; once it glides under easily, go ahead and flip! Let the tortilla cook for another minute or so, to brown the other side.

Step Five: Cool the Tortilla

Cool the tortillas on a wire rack and repeat with the remaining batter.

How to Serve the Red Lentil Tortillas

Use the red tortillas in place of traditional flour or corn tortillas for tacos, wraps, and sandwiches, as well as accompaniments to main dinner options such as soups, stews and curries.

My go-to way to enjoy the tortillas is with a variety of fresh vegetables. Here are some savory fillings to consider:

• Diced, sliced or mashed avocado
• Tomatoes
• Cucumbers
• Shredded carrots
• Hummus
• Baba ghanoush
• Mashed chickpeas or other beans

FAQ

• Can I Use Canned Lentils or other Cooked Lentils to Make the Red Lentil Wraps /Tortillas?No. This recipe will not work with canned lentils (which are cooked), or any other kind of cooked lentils. The recipe will only work with uncooked dried red lentils.
• How Should I Store the Leftovers?Store the cooled tortillas in a covered container at room temperature for 1 day, the refrigerator for 2 weeks or the freezer for up to 6 months.
• Can I Use a Food Processor to Blend the Lentils?In most cases. In general, food processors do not have motors with enough power to blend the lentils into a smooth batter.
• Can I Use Whole Red Lentils?Yes. The majority of red lentils available in North American grocery stores are split red lentils. However, whole red lentils are sometimes available in Asian grocery stores. Whole and split red lentils work equally well.
• Can I Make Flavor Variations?Yes! The easiest way to change the tortillas is to add some dried spices (e.g., curry powder, cumin, garam masala, turmeric, garlic powder, onion powder, chili powder, or black pepper) or finely chopped fresh or dried herbs.

More Grain-Free & Vegan Tortillas to Love:

• 2-Ingredient Chickpea Flour Tortillas
• 3-Ingredient Sweet Potato Tortillas
• 1-Ingredient Black Bean Tortillas
• Grain-Free Spinach Tortillas (2 ingredients)
• 1-Ingredient Split Pea Tortillas
• 2-Ingredient Coconut Flour Tortillas