Lentil Tortillas

Ok - I’m going to keep this quick, because these are EASY - PEASY! I must say, did not invent these - and I think they’re brilliant! I’ve been seeing many variations of these in plant based online recipes. Google to find more & more! You can also think of measurements as 1 part lentils to 3 parts water.

INGREDIENTS:

3/4 C Red Lentils
1 1/4 C Water
Dash of salt, pepper & then whatever else you want. I added cumin & ancho chile powder.

DIRECTIONS:

Put all ingredients into a wide mouthed (unlike my picture) mason jar & let soak for 3-4 hours. All I could find was a regular one, so you’ll see that I transferred mine to a bowl.

Place all ingredients in a jar for the afternoon.

Then transfer to a bowl, or blend directly into the jar.

Blend with an immersion blender, if you’ve got one. If you don’t have one, time to get one!

Blend until its the consistency of pancake batter.

Heat a nonstick pan to medium heat & add a little oil.

Pour a ladle of batter into the nonstick pan, the size of a 6” corn tortilla. Smooth it over with the back of a spoon. Let cook for 1 1/2 minutes.

Flip & cook for a remaining 30 seconds.

Add to pile in a towel. I missed that picture. But you can imagine!

Now for the final, beautiful product! These taste great, and they are also moist & moldable. Yay, for tortilla lovers! Since these are high protein tortillas, I filled mine with a medley of roasted veggies, queso fresco & hot sauce. :D