Red Lentil Flatbread

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www.theconsciousplantkitchen.com

These soft, flexible tortillas are made of red split lentils for a healthy protein flatbread.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/red-lentil-tortillas/ or scan the QR code here ➡️

Prep Time10

Cook Time5

Total Time15

Servings: flatbread

Calories: 53kcal

Author: Carine Claudepierre

Ingredients

1 ¼ cup Split Red Lentils (note 1)
2 cups Water at room temperature
½ teaspoon Salt
¼ teaspoon Baking Soda
½ teaspoon Apple Cider Vinegar
¼ teaspoon Garlic Powder

US Customary - Metric

Instructions

Place the red split lentils into a sieve and rinse under cold water to remove any dirt or impurities. Drain the lentils and place them in the jug of your high-speed blender.
Add all the remaining ingredients into a high-speed blender jug and soak for 4 hours at room temperature. This gives the lentils time to soften. If you are using whole red lentils, soaking time is overnight.
After that time, close the lid of the blender jug and blend on high speed - speed 7-8 of my blender - for about 1 minute or until the batter is smooth and resembles a pancake batter. You may have to stop the blender, scrape the sides and repeat until no bits of lentils are showing. The batter should be smooth, as thick as pancake batter. It can be slightly gritty but no bit of lentils showing.
Transfer the batter into a mixing bowl and set aside the batter 10 minutes before cooking
Warm a non-stick pan under medium heat and spray olive oil all over the pan. You must use oil on the pan, or the batter would stick to the pan and would break.
Pour 1/4 cup of batter in the center of the pan and using the back of a spoon (or the back of the measuring cup), work in a circular motion to gently spread the batter from the center to the outside until it forms a tortilla of about 12 cm (4.7 inches) diameter. Watch my step-by-step pictures above in the post to see how to spread the batter.
Cook for 2 minutes on one side, then flip with a spatula and cook on the other side. Cool on a plate or a rack while you cook the remaining batter. Make sure you re-oil the pan between each flatbread.
If you have any problem with the batter, scroll up in this post to read my troubleshooting tips.
Serve with an Indian curry recipe like my vegan butter chick'n tofu recipe.

Notes

Note 1: Measure the lentils uncooked. You must use red split lentils, this won't work with other lentils.

Tips

Avoid Gritty Batter: Your batter can be gritty if you didn't blend the mixture at high speed for long enough, if you didn't use a high-speed blender or if your blender power is too weak to break the lentils into a smooth batter, or if you didn't add enough water, and the blender blade struggled to blend the lentils into the water. Add more water, up to 3 tablespoons.

Avoid Breaking Flatbread: To make sure your tortillas don't break in the pan, grease the pan enough with olive oil, use a non-stick pan, spread the batter gently using the back of a spoon with a circular motion (tilting the pan breaks these tortillas), and don't pour more than a 1/4 cup of batter.

Storage: Store in the fridge in a sealed box for up to 2 days and rewarm in a warm non-stick pan. Freeze individually wrap and thaw at room temperature 3 hours before serving.

Serving: You can serve these red lentil tortillas with some of the following savory fillings:

Nutrition