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Red Lentil Tortilla Wraps Recipe

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  • Author: Lily
  • Prep Time: 5 hours 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 5 hours 30 minutes
  • Yield: 8 servings
  • Category: Sides
  • Method: Stovetop
  • Cuisine: Fusion
  • Diet: Gluten Free, Vegetarian

Description

These Red Lentil Tortilla Wraps are a nutritious and gluten-free alternative to traditional tortillas, made simply from soaked red lentils blended into a smooth batter and cooked on a non-stick pan. They are perfect for wraps, tacos, or as a side to your favorite dishes, offering a protein-rich and fiber-packed option that is both easy and delicious.

Ingredients

Main Ingredients

  • 1 cup split red lentils (rinsed until water runs clear and drained)
  • 2 cups water
  • Oil for cooking (spray or a light brush)

Instructions

  1. Soak Lentils: Rinse the split red lentils thoroughly until the water runs clear. Then, soak them in 2 cups of water for 5 hours at room temperature, or alternatively overnight in the refrigerator to soften the lentils.
  2. Blend Batter: After soaking, do not drain the lentils. Pour both the lentils and the soaking water into a blender. Blend on high speed until the mixture is very smooth, slightly foamy, and with no visible pieces remaining. Pause occasionally to scrape down the blender sides and ensure even blending.
  3. Prepare Pan: Heat a large non-stick pan over medium heat. Lightly oil the pan surface using cooking spray or a small amount of oil to prevent sticking.
  4. Cook Tortillas: Pour about 1/4 to 1/3 cup of the lentil batter into the pan. Using the back of a spoon, spread and shape the batter gently to form a round tortilla since the batter is thick and won’t spread on its own. Cook for 1 1/2 to 2 minutes until the edges set and surface looks dry, then carefully flip and cook the other side for another minute until cooked through.
  5. Repeat and Serve: Transfer the cooked tortilla to a plate and continue cooking the remaining batter in the same way. Allow the wraps to cool slightly before using them for sandwiches, tacos, or as a side bread for curries and other dishes.

Notes

  • Do not drain the soaking water before blending, as it helps to achieve the right batter consistency.
  • The batter is quite thick; spreading it carefully with a spoon is necessary to form even tortillas.
  • Use a non-stick pan and a small amount of oil to prevent sticking and help with browning.
  • These tortillas can be stored wrapped in foil in the refrigerator for up to 3 days and reheated in a pan or microwave.
  • They are naturally gluten-free and vegetarian.

Find it online: https://dishmelt.com/red-lentil-tortilla-wraps-recipe/