Super Healthy Flourless Red Lentil Tortillas
GLUTEN-FREE II DAIRY FREE II VEGAN II SOY FREE II NUT FREE II TOP 14 FREE II FISH FREE II EGG FREE II NIGHTSHADE FREE II SHELLFISH FREE
Try these amazing rustic red lentil tortillas, made with just 2 ingredients and no yeast. They are perfect for serving with a curry or as a wrap with a filling. They taste really delicious.
Don't limit yourself to tortillas-this recipe can easily transform into a thick flatbread. Soaking the lentils thickens the batter, resulting in a fluffier flatbread. I recommend trying both methods to explore the versatility of this recipe.
Here's the answer to really tasty gluten-free wraps that are quick and easy to make.
They hold well and won't fall apart as soon as you breathe (unlike gluten-free products). This recipe for red lentil tortillas has no synthetic ingredients or added chemicals, either! Yay!
Imagine a pancake crossed with naan bread-that's the texture of these red lentil tortillas. Freshly made, they boast a slightly crispy crust, adding a delightful element to your meal.
They’re gluten-free and vegan
They’re protein-rich
And there’s no flour, no yeast and no baking powder needed!
Notes on ingredients & substitutions
Lentils
These tiny legumes pack a powerful punch of flavor and nutrition, making them a must-have in your pantry. Not only are they delicious, but they also offer a unique texture and set of properties that are unmatched by any other lentil variety.
Can I substitute orange lentils for another variety?
Red or orange lentils have distinct qualities that set them apart. The main differentiating factors are their texture and cooking properties.
Red or orange lentils are known for their quick cooking time and ability to break down during the cooking process.
This results in a creamy, thick consistency that adds richness and body to various dishes. Other lentil varieties, such as green or brown lentils, have a firmer texture and take longer to cook, which would alter the overall outcome of the recipe.
Given this unique characteristic of red or orange lentils, I cannot recommend a suitable substitute. Their delicate nature and specific cooking properties make them an essential element in this dish, ensuring its success and the desired final result.
Where do I buy orange lentils?
When it comes to sourcing red or orange lentils for your culinary creations, you'll be pleased to know that they are readily available at most supermarkets or health food shops.
While it may be tempting to experiment with other lentil varieties, I must caution against it when it comes to this particular recipe.
Herbs/spices
Only use garlic powder and a touch of cumin. You can just make the wraps completely plain. Or, if you're adventurous like me, you could also add chopped coriander, mint or basil or finely sliced spring onions. Spices you could add; garam masala, chilli powder, curry powder, and ground coriander.
Ingredients
Storing and Reheating
You can batch cook this recipe and freeze individual portions layered between sheets of greaseproof paper. Alternatively, you can store them in the fridge for up to 3 days. When reheating, place the red lentil tortillas in a dry frying pan and warm them up for a couple of minutes.
Tips
To make a thicker and fluffier flatbread, soak the lentils in water for 3 hours and follow the recipe's instructions. The pictures below show what the mixture and finished flatbread will look like after the lentils have soaked.
Feeling creative? If you're looking for wraps to use with a filling, follow the instructions as per the recipe and do not soak the lentils. See the next set of pictures below for a different twist on this versatile recipe.
Other recipes you might like:
Makes 6 portions - 20 mins prep time
Step by Step
( for the thinner wraps)
Recipe
2 cup/ 400 g red/orange lentils
1 tsp garlic powder/granules
1/2 tsp ground cumin
600 ml water lukewarm
5 tbsp olive oil
Salt & pepper ( I used Himalayan pink salt)
Method
Start by blending the red lentils into a flour using your nutri bullet or similar.
Then add the rest of the ingredients to the lentil flour, blend well, and leave to rest for 15 minutes.
In a hot frying pan, add a tsp of olive oil and a ladle of lentil batter, spread the batter so it covers the frying pan and fry for a few minutes on each side just like you would if making pancakes.
Once cooked they can be served straight away or they will keep in the fridge for up to 3 days.
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