If you’ve ever wondered what to do with red lentils besides making soup, this recipe is for you.
And if you’re looking for a beautiful, easy, and delicious red lentil soup, you can find one of my all-time favourites here.
This isn’t my recipe. It’s one that a wonderful client generously shared with me after discovering just how satisfying it is. She told me she loves all things “bready” and found this recipe years ago. It has become one of her go-to favourites, and thankfully she was kind enough to share it with me.
A heartfelt thank you to R.P. for allowing me to share it here so others can enjoy it too.
From a Metabolic Balance® perspective, red lentils count as your protein, so these tortillas are a wonderful way to add variety without reaching for bread or wraps.
During the early phases of the program, when we’re working to calm inflammation and give your body a chance to reset, I recommend enjoying these with vegetables rather than adding another protein. They make a delicious wrap for sautéed peppers, onions, mushrooms, zucchini, spinach, or roasted vegetables. You can also spread them with guacamole (if avocado is on your plan), fresh salsa, roasted red pepper dip, baba ganoush, or enjoy them alongside a hearty vegetable soup or salad.
Once you’ve progressed through the program and have more flexibility, these tortillas also make fantastic wraps for grilled chicken, shrimp, lean beef, hummus, or your favourite taco fillings.
One of the things I love most about this recipe is that it proves eating well doesn’t mean giving up the foods you enjoy. Sometimes it simply means finding a new way to enjoy them.
Makes: Approximately 10–12 small tortillas.
What you need
1 cup red lentils
2 cups water
Salt, to taste
Note: Feel free to adjust the ingredient amounts to suit your needs.
What you do
Rinse the lentils well until the water runs clear.
Place the lentils in a bowl with 2 cups of water. Cover lightly and soak at room temperature for 6–8 hours. (Alternatively, you can soak them in the refrigerator for up to 2 days.)
The lentils will absorb some of the water and plump up, but there should still be water remaining in the bowl. Do not drain the lentils.
Transfer the lentils, soaking water, and salt to a high-speed blender. Blend until very smooth, stopping to scrape down the sides as needed. The batter should be light and fluffy.
Heat a good-quality non-stick skillet or a well-seasoned cast-iron pan over medium heat. (These tortillas will stick if the cooking surface isn’t properly seasoned or non-stick, so no oil is needed with a good pan.)
Scoop about ¼ cup (60 mL) of batter into the pan. Because the batter is thick, use the back of a spoon to spread it into a thin, even circle (it won’t spread on its own like crêpe batter).
Cook until the surface looks dry and a spatula slides easily underneath, then flip and cook the other side until lightly golden.
Transfer to a cooling rack and allow to cool slightly before serving.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days, or freeze with parchment paper between each tortilla for a quick grab-and-go option.
Enjoy!
