These healthy and delicious lentil tortillas are made from just three ingredients and none of them is flour! They are gluten-free, low in fat, high in protein and super easy to make.
This recipe is one of my favorites. I used to make it all the time when I was an undergraduate student. Every time my girlfriend came over to study, we would make these lentil tortillas and stuff them with whatever we could find in my tiny fridge.
I love traditional wheat tortillas, no doubt about it. But have you ever taken a look at their ingredient list? It's enormous, at least for most brands! These lentil tortillas, on the other hand, are made from only three ingredients: Lentils, salt and pepper. And some water. That's it.
On top of that, the recipe is super simple. You just need to soak the lentils, blend everything together, and bake small batches of the batter in a pan. And there you have your tasty, gluten-free and high protein lentil tortillas or lentil flatbreads.
And now for the filling. My boyfriend and I like to keep the lentil tortillas small so we can eat them like tacos. We like to fill them with sautéed tempeh or tofu, vegan coleslaw, beans, rice, vegan butter chicken, roasted or sautéed vegetables, scrambled tofu, sprouts, hummus, salsa, guacomole...just to give you a few ideas.
Simply fill them with whatever you desire. The more colorful, the better! Just don't overstuff them - I can assure you that it will end in a big mess.
So go ahead an plan your next taco party. Soak all the red lentils you can find, grab a bunch of toppings and have fun!
If you give these 3-ingredient lentil tortillas a try, let me know in the comments below. And don’t forget to rate the recipe. You can also tag a photo (#veggiejam) to show me your creation on instagram.
Recipe
3-ingredient lentil tortillas
- Prep Time: 240 minutes
- Cook Time: 15 minutes
- Total Time: 255 minutes
- Yield: 7 -8 small tortillas 1x
- Category: Dinner, Lunch
- Diet: Gluten Free
Description
These healthy and delicious lentil tortillas are made from just three ingredients and none of them is flour! They are gluten-free, low in fat, high in protein and super easy to make.
Ingredients
- ¾ cup red lentils (150 g)
- ¼ tsp sea salt
- ¼ tsp ground black pepper
Instructions
- Rinse and drain the lentils well. Then soak them in 1 ¼ cup filtered water for at least 3 hours.
- Blend the soaked lentils together with the water, salt and pepper until smooth. The batter should be slightly thick, like pancake batter.
- Heat a non-stick pan (!!) to medium heat. Transfer ¼ cup* of the batter to the pan and spread it evenly to a (not too) thin circle. Cook till the upper side begins to harden, then carefully flip and cook from the other side. Repeat with the remaining batter. Cooking time per tortilla is about 1-2 min. They should be slightly browned (see photos).
- Serve directly or store covered in the fridge. To reheat, simply place them on a hot pan.
Notes
*¼ cup servings makes lentil tortillas the size of corn tortillas.
**Spice it up! Add a few spices or herbs to the batter, if you like.
**The lentil tortillas can also be frozen. Simply defrost them in the fridge overnight and reheat them in a pan.
This post is also available in German (Deutsch).
Albert Bevia says
This is truly an incredible idea! now I can eat as many tortillas as I want without any guilt! thank you for this awesome recipe 🙂
Melanie J says
Yes, let's have tortillas everyday 😉
Ben Myhre says
To be fair, you can make from scratch tortillas with very few ingredients, as well. I do, however, think this is super cool and resourceful!
Melanie J says
Thanks! Yes, tue, you can easily make wheat or corn tortillas from scratch. I think this is a great alternative for people allergic to wheat. And also here in Germany you can't really get corn tortillas 🙂
Ingrid says
Especially great for those of us who can't have wheat OR corn and used to eat tortillas EVERY day. This is amazing!! Can't wait to try these out!! 🙂
Melanie J says
Exactly! Here in Germany you can't get corn tortillas anywhere and store-bought wheat tortillas are usually loaded with unnecessary additives. These lentil tortillas are a great alternative! I hope you will enjoy them as much as I do 😉
Kira says
I bought corn tortillas yesterday in an Asian supermarket in Cologne, I was thrilled! The brand is German, http://www.mex-al.de from Aachen. The lentil recipe looks great, I'll definitely try it 🙂
Melanie J says
Hi Kira. Thanks for the tip!
Véronique says
You can order organic corn tortillas on Amazon.de
Melanie J says
Thanks for the hint! 😉
Laura says
Much more fiber and protein!! Nice and filking
Antoinette Bray says
Can red lentils be substituted with green lentils
Melanie J says
A few people have made the recipe with other types of lentils - so yes, it should work!
Steph says
Do you use cooked lentils from a can or raw that you can buy in bulk and follow the same recipe? (Or if you used pre-cooked, and I only have raw lentils should I cook them in water and still soak them 3h ??) thank you!
Melanie J says
I use uncooked red lentils - so yes, the type you can buy in bulk. You don't have to cook them before soaking, just follow the recipe 🙂
Ashley says
Hello! Do you still have to cook them after soaking or you just soak raw and blend?
Melanie J says
Hi Ashley, sorry for my late response. You just soak the lentils, no cooking required 😉
Lynne says
Can you use any color lentils? I would like use French green lentils.
Melanie J says
Hi Lynne. I am sure it will work with pretty much all kind of lentils.
Susan says
Would you know if there be a big difference if I used regular (brown?) lentils instead of red? I'm not really clear on what (besides their color) makes them different.
Melanie J says
I actually haven't tried this recipe using another type of lentils. I use red lentils because they cook fast and are quite soft - so that's why I think it is sufficient to soak them for a while before blending. If you want to use brown lentils, you might have to cook them for a bit, to soften them. Let me know, if you give it a try 😉
Susan says
Turns out the green/brown lentils work - I didn't cook them but I did need more water than the recipe called for. When I started blending them it was too thick, but I kept adding water until it resembled thick pancake batter. The first couple I cooked too high too quick and they stuck to the pan and fell apart, but once I got the hang of how thin to make them and too be a little more patient when cooking them, they came out great. Mine weren't as pretty as yours, but so incredibly tasty!
Melanie J says
Hi Susan. I'm happy to hear that it worked with green/brown lentils as well. Thanks so much for your feedback!
Christy says
Can I use split red lentils??
Melanie J says
Yes, I also used split red lentils 😉
Kaity says
Thanks for sharing! About how long will they keep stored?
Melanie J says
I would say up to a week. Store them in an air-tight container so they won't dry out. 😉
Kaity says
Thank you much!😊
Haley says
So good! I put aeveryday seasoning, basil, and garlic in the blender as well. Then after I cook them on the stove, I make burritos in the oven with them and they get the perfect amount of crispy!
Melanie J says
That sounds so good, Haley! I will have to try that ASAP! 🙂
LizZ Holla says
This sounds absolutely fantastic! I try to remove wheat as much as possible, and lentils are usually cheaper than flour anyways! Plus...no need to wait for the dough to rise. BONUS!
Melanie J says
That's what I love about this recipe, easy and affordable! Thanks for your feedback!
Kristen Papageorge says
Love these! I have had a tortilla press for years. I broke it to make these and they turn out perfect every time.. Thank you so much for sharing this recipe!
Melanie J says
I am so happy to hear that! Thanks, Kristen!
Kerry says
Hey Kristen, just wondering how you used a tortilla press with these - I am under the impression a press only works with dough, not liquid-y batter? But if I’m wrong I’d love to know!! A press would make these lentil wraps so much easier!
Sharh says
I imagine she’s speaking of the tortilla press machine that’s much like a crepe maker.
Elaine says
Hi,
They look so gorgeous! We eat loads of tortillas so these are on my make list now 😊 Is it possible to make a batch and freeze them? Was wondering if you had tried to and how well they defrosted. Thank you.
Melanie J says
Good point, Elaine. You know, I haven't actually tried freezing them before. However, I just threw some of the tortillas that were left after making them yesterday in the freezer. I will see how they defrost and add the info to the recipe.
Elaine says
Ooh - thanks for the "freezing" update! I'm just about to soak some lentils to try making some. Xx
Melanie J says
You're welcome, Elaine. Hope you enjoyed the recipe!
Marion says
So I just made these and they are are simply amazing! And super simple and not messy to prepare. Thank you so much.
Melanie J says
Happy to hear you liked them. Thanks, Marion!
Jovana says
These are orgasmic. Soooooooo goood. I didn't have any hopes as I tried a similar recipe and hated it but damn. Whudda thunk something so simple could work so well ?
It has a very hard lentil taste, so if you don't like lentils I imagine adding in spices could help mellow out the taste. Can't wait to nom these for lunch tomorrow! Thank you!
Melanie J says
Thanks for your amazing review 🙂 I'm so happy you like them. Yes, they do have kind of a strong lentil taste but I don't mind. Hope you enjoyed your lung.
e. m says
Thank you for sharing your recpice but as I know from reading that you must get rid of soaking water of lentil it's not good to use it
Melanie J says
If you are worried about physic acid, you can definitely rinse them again after soaking and use fresh water for blending. But since we are cooking the tortillas afterwards (just like we would cook the lentils in water), I don't see a problem.
Melanie says
These were really tasty! We had to use our brown lentils because we couldn't find red lentils in the store. As another person commented, it did require more water for the brown lentils. We added an additional cup of water and we also used an immersion blender to help get the chunks that our food processor didn't get smooth enough. We also added some garlic and onion powder. It took us a couple of tries to get it. The first one made me laugh out loud! It was the perfect example of a Pinterest fail! Lol. We quickly learned that it takes two minutes per side so we started setting a timer for each one. Thanks for such a perfect, guilt-free, vegan recipe!
Melanie J says
So happy to hear you enjoyed them! And it seems like you had fun making them 😉 Thanks, Melanie!
William Smith says
Hi, Thanks for sharing such a wonderful recipe with us.
I’ve a query regarding this piece. Can you please clarify the term ‘medium heat’ for better understanding?
Melanie J says
Just cook them on the stove not on the lowest possible heat setting and not on the highest setting but in the middle. Hope that helps 😉
William Smith says
Oh Great! Thanks a lot, Melanie.
Hope Gunther says
You are a genius! Seriously, my mind is reeling after making these. What?! I'm eating plant-based and nutrient-dense these days and these will absolutely be in my regular rotation. Not only do they have a lot of protein and fiber but iron too! Way to go and thanks for sharing!
Melanie J says
Thanks Hope for your amazing review! So happy you enjoyed them!
Karin says
These are great. Thanks. I like to spice them up so I added chili peppers and cilantro. Over the top delish Thanks again.
Melanie J says
I like the idea of adding some spices! Thanks, Karin!
Elizabeth Diaz says
Dear Melanie, You are a rock star! Seriously, as a Mexican living in South Africa the tortillas (by definition all of my mexican delicious diet) are the ultimate dream -they have wraps and even corn tortillas here, but super expensive and the ingredients' list is endless, scary, toxic and most times tasteless. I tried your recipe yesterday and I went to heaven and came back (for another taco) about three times. Then the fridge test (no easy game this one), and they stay soft, the don't breake or fall down to pieces, just perfect. Today I went on, the frying test, and they work amazing, even better than the corn tortillas. So, thank you thank you thank you, danke schön, besten Dank, muchas gracias, mil gracias!
In eternal gratitude,
a lost Mexican in South Africa
Melanie J says
Aaaw, thanks Elizabeth! That is the sweetest comment I've ever gotten. I am so happy you enjoyed the lentil tortillas so much. Sending lots of love from Germany!!
Amie says
Do you need to add any additional water after soaking?? Or will the lentils be moist enough to blend?
Melanie J says
You won't need to add more water after soaking. The lentil-water mixture is easily blended into a slightly-thick batter.
Anna says
Fantastic idea and recipe. It worked perfectly for me and produced pliable, delicious vegan tortillas.
Thank you very much for the recipe!
Melanie J says
I'm so happy you enjoyed them!
Betsy Amit says
Awesome alternative for those of us who don't want the preservatives found in packaged tortillas. These were even great reaheated in a dry frying pan, just give them time to crisp up a bit when reheating. Thanks for a great recipe!
Melanie J says
Thanks for the reheating tipp, Betsy. I'm happy you ennjoyed them!
Jaey says
I just prepared lentils for my baby and i love the taste.However, I thought how i could introduce this lentils to my niece since lentils are great nutrition until I read your amazing recipe. I will try to make it definitely.
Thanks,
Melanie J says
Thanks, Jaey. I really hope your niece will like these tortillas.
Julie Olsen says
Just made these and ate way too many! Love the simplicity in addition to the nutritional value. I added turmeric and Hungarian paprika to the dough. So many options here! I can imagine making these every week. Thank you!!
Melanie J says
Yes, a very versatile recipe when it comes to the addition of spices. So happy you liked them! I could also eat them every week 😉
Andrea says
Made these last night - love, love, love them! I added some garam masala as I had them with grilled tandoori chicken - so tasty! And so versatile - thanks for posting. I'll be making these often....
Melanie J says
That's great to hear! Thanks, Andrea😉
Kim Langevin says
Are the lentils raw?
Melanie J says
Yes!
Melanie says
Have you ever tried making the tortillas into chips?
Melanie J says
I haven't, no. I think they might be to soft for that. But a blog reader enjoyed them cut into triangles and 'fried' in an air-fryer.
Slh says
Can I put the lentils in to soak before going to work and come back 8-10 hours later to cook? Or do I have to find time when I can cook them after only soaking 3 hours. Thanks!
Melanie J says
Of course you can soak them that long! 3 hrs should just be the minimum. 😉
Shelley says
Do you think they would hold up as enchiladas?
Melanie J says
I haven't tried it (it's on my To-do-list, though) but I don't see why not 😉
Kim says
This recipe looks good. When you say “blend” do you mean in a blender?
Thanks!
Melanie J says
Thanks, Kim. Yes, use a blender. You won't need a high-speed blender, as the lentils are quite soft and should be easily blended.
Natalie says
Pretty good! I added fresh cut chives and cilantro and a dash of turmeric and garlic powder, very tasty! My family enjoyed them as well. It did take me a few times to get the right thickness...and I can't say mine look quite like yours but they do still hold up! Next time I think I will add a fresh jalapeno!
Thanks for sharing!
Melanie J says
Sounds delicious! Yes, it may take a bit of time to get them right. You should have seen mine when I tried it the first time 😉
John Manzo says
Einfach lecker! Loved this recipe. I soaked them overnight and blended until smooth as per the recipe. It occurred to me that these are closer to a crepe than a tortilla and so I tried one with a bit of jam (strawberry was all we had on hand) and mm mm schmeckt super! Sogar supergeil 🙂
In light of this discovery, I would love to add a little sweet to the batter. Will try this and report back. I know you're probably opposed to non-nutritive sweeteners but my mind is now reeling with the idea of some good Alberta honey or real Quebecois maple syrup.
Almost all the world's lentils are grown in Canada incidentally 🙂
Vielen Dank aus Calgary, Alberta, Canada.
Melanie J says
I am so glad you enjoyed the tortillas ... or crêpes 🙂 I have not made a sweet version of them but it sounds tempting! Greetings to Canada!
Kaili Carlton says
Could these be crisped up to use as a pizza crust?
Melanie J says
You know, I haven't tried it yet. But I guess it should work! Let me know if you give it a shot!
Barbara S. says
Just tried these and am so glad I did! I spiced them up with a tiny bit of garlic and onion powder and had a bean burrito for lunch.
Thanks so much for the recipe!
Melanie J says
Thanks so much Barbara! I am so happy you enjoyed them!
Jo says
Incredible recipe! So tasty and simple, no one would ever guess they were gluten-free either! A new "staple".
Melanie J says
Aaaww, thank you!
Sarah says
Hi,
What happens if you skip the soaking part?
Thanks
Melanie J says
Hi Sarah,
They will be too hard to blend. But if you don't want to soak them for that long, you can probably cook them for about 15-20 min. I haven't tried it this way though.
Kaylee says
I tried this recipe twice and both times it wouldn’t cook. It just stayed a liquid. I really want to be able to make them though because they look so good! Help please 🙂
Melanie J says
Hi Kaylee, I am sorry to hear that. So many of my blog readers have tried it without problems.
First of all, did you blend it well enough? There shouldn't be any lentil pieces left after blending. It should be a relatively thick patter, not as thick as pancake batter.
Also, make sure your non-stick pan is really hot when you pour in the batter. I hope this will help!!
Alli says
Wow, just saw this on Pinterest and gotta say... this is freakin' genuis! Thank you! I'm about to throw some lentils in water overnight. Looking forward to trying it. I'm curious... what's the reason you recommend making them small vs the size of large tortillas?
Melanie J says
Thanks, Alli! I just recommended to make them small and use them as tacos, as you cannot easily fold them like regular tortillas - something you would probably to when you make wraps. 😉
ANNE KELLY says
These were awesome! I made a video of the recipe here (https://youtu.be/5ei3w6i1BHU) and put a link to this page in the video description. Thanks so much for the recipe!
Melanie J says
Wow, Anne! Thanks so much! I just watched your video! I am so happy you enjoyed them 😉
Danielle says
Hello,
Would you be able to use canned lentils for this?
Thanks so much!
Melanie J says
Hi Danielle,
I actually haven't tried using canned lentils. I fear that, since they are already cooked, they might be a bit to soft to form a batter. If you give it a try, let us know.
Lisa says
Ok. I have always considered myself a pretty cook cook. So why can’t I get these right? Ugh
I’ve tried making them twice. The batter completely sticks to the pan. I even tried an iron skillet after rubbing some oil on it. It’s a complete mess. I’m wondering if I would try baking them if I’d have any better luck!!
Melanie J says
I'm sorry to hear that, Lisa. Many people have tried it with success and I've never had issues! What I can say is, you should definitely use a non-stick pan. Baking might actually do the job, too! I would recommend to lightly oil parchment paper and bake the tortillas on that. They may turn out a bit drier though. Hope it will work out for you 😉
Barbara says
I have the exact same issue, I can generally get things to work but this one is currently beating me. Yes, I can get it to cook, and with some effort get it unstuck and flipped, but they just look awful! I think they’d taste good, but I’m not serving tatty looking tortillas!
I’ve tried adding extra water to thin the batter so I can swirl the pan, as in a crepe, but it starts to set up much faster than I expected. Protein content, I’m guessing?
I’m wondering if just a teaspoon of oil in the batter might make it a little more ‘pliable’ and less likely to cling to the pan? Or maybe an egg liquidised in the batter (I’m vegetarian, rather than vegan, so that’s ok!) I’ve made spinach tortillas with success, blending just a couple of eggs and a load of raw spinach, then cooking like a crepe or very very thin omelette, basically.
Hmmm, I WILL make this work because it’s a fab idea!
Melanie J says
Sorry to hear, that you are also having troubles making it work. I've honestly never had problems and I have no idea why it's not working. I hope you will find a solution - and then let us know 😉
Sarah says
Great recipe! I've made it a few times and it comes out great! One of the times, I had made some chickpeas for hummus to go with these wraps and used the water from cooking them (aquafaba) to thin out the batter and it came out like a puffy crepe. Yum! You could use egg and water, but I was trying to avoid eggs. One time I used some chicken broth to soak the lentils. I do add a little flavored oil to the mix that goes into the blender, and sometimes some herbs - thanks for the tip in the Recipe Notes section! This recipe is flexible, and the wraps are so tasty!
Melanie J says
Aw, thanks so much for that great review, Sarah! Love your idea of adding aquafaba or flavoured oil!
Amber says
It took me a couple of batches, but I got these to work for me! For anyone having trouble, be sure to spread them out very well with a spoon, even more than you think you should, so the batter cooks evenly on the bottom. That will ensure they cook and flip easily. Everything worked out perfectly after that! I just knew these would be great, so I made sure to try them again. So glad I did! Thank you!
Melanie J says
Thanks for the useful hints, Amber! Glad the recipe worked out for you in the end!
Simon Johnson says
I was sceptical, I always am! As a recent vegetarian part vegan convert I’m througlty enjoyed my transition. These little beauties are the cherry on the cake. Absolutely perfect in every way and sooooooo simple. Thank you very much for the ideas.
Just to mention I added a pinch of seasoned salt what we can buy in the uk, a pinch of homemade cayenne blend and a tablespoon of bulgar wheat flour. Genuinely I will not eat or buy any other tortilla or flat bread anymore
Melanie J says
Thanks so much for your comment, Simon! So great to hear that you enjoyed "these little beauties" so much 😉
cal says
Great recipe. Fwiw... Tastes 1000x better (and healthier) with coconut oil, grass fed/finished butter, and sea salt. "low-fat" doesn't automatically equal healthy and fat doesn't automatically equal unhealthy.
Melanie J says
Great suggestions! I actually prefer adding more whole food plant-based fat sources on the tortillas 😉
Pam says
Mine turned out super runny ...did I read this recipe wrong? Keep the 1 and 1/4 cups of water and blend?
Melanie J says
Hi Pam. I am sorry to hear that the recipe didn't work out for you. Many people have tried it with success. I would suggest going with less water next time, maybe 3/4 cup?
Jeannine says
This is a delicious recipe, I love them. Have you ever tried soaking them in hot water for less soaking time? Or how long is the longest you have left soaking without the flavor changing for the worse?
Melanie J says
Thanks so much, Jeannie. I usually put the lentils in water in the morning, to make the tortillas in the evening. But I've actually soaked them overnight a few times without loosing any flavour. I would think, using hot water can reduce the soaking time. Let me know how it goes, if you give it a try.
Anne V says
I love these and have made them several times! Another suggestion... Make them smaller circumference, and just a little thicker, and sprinkle some sesame seeds on the top after spreading the batter in the pan... then use two to replace a hamburger bun!
Melanie J says
Oh wow, such a great idea, Anne! I will definitely try this 😉
Susanne says
This is the easiest and best recipe I ever found! Thank you for this great idea!
Melanie J says
Thanks Susanne! I am happy you enjoy them!
Sarah says
Hello!
If I use canned beans instead of raw ones, do I still need to soak them for 3 hours beforehand? Also, can I make this with kidney beans instead of lentils? Thank you!
Melanie J says
Hi Sarah. I have not made this recipe with beans before. I am not sure if beans will work just as well as lentils. They have a completely different texture so the result might be very different. I would suggest using canned lentils. Others have used them before and it seems to be working. Of course you won't need to soak them before blending.
Kyle says
Num num num!
I made these last night and was pleasantly surprised with how well it worked out. Not to mention how easy this recipe is! Great for dinner and breakfast tacos the next morning 🙂 Huevos rancheros would be supreme with this recipe too.
Thank you for the recipe, I will definitely be making these tortillas lots in the future.
Melanie J says
Hi Kyle! I am so happy you enjoyed the recipe.
Araina Wills says
what are nutrition facts please
Melanie J says
Since it's pretty much all lentils you can just check the nutritional facts on your package of red lentils 😉
Frances says
This was a super easy and tasty recipe. I wanted to get more lentils into my diet and this is super easy. There are so many possibilities to this recipe like adding green onions or any other chopped recipe to make more of a pancake. I can’t wait to try. Thanks for sharing the recipe.
Melanie J says
Hi Frances. I am so happy to hear that you enjoyed the tortillas!
Lisa says
Tastes like the lentils should have been cooked first. I just used salt and pepper, as in the recipe. Perhaps some seasonings would have helped.
Melanie J says
Hi Lisa. You can definitely add other seasonings to the batter. You could also try cooking the lentils before blending them up. Use less water then.
Colleen says
I used canned lentils and they didn’t work at all! I’m going to try the dry ones and soak.
Melanie J says
It may have been too much liquid with the canned lentils. I would suggest to rinse and drain them and then blend while adding a bit of water until you have a creamy consistency.
Cerys says
Really yummy! Followed the recipe and watched the video that someone else posted too. These will defo be a staple in our house from now on - great texture and pliable! Lentil wraps....what a revelation!!! 😄
Melanie J says
I am so happy you like the recipe! Thanks for the 5 stars!
Suzanne says
These look so good! Have you tried with green lentils? Do they work too?
Melanie J says
Hi Suzanne, I haven't tried other types of lentils. However, a few other people have succesfully made the tortillas with brown and green lentils.
Vanessa says
Thanks for sharing! Do they keep long in the fridge?
Melanie J says
Hi Vanessa, I am sorry for my late response. I would actually recommend to keep the batter in the fridge and make a few tortillas when needed. The tortillas will eventually dry up in the fridge after some time.
Clarissa says
Hi
I tried this and it failed, it just broke apart in a non stick pan, I tried several times with all the batter but now one came out right. I asked a friend to try it to see where it went wrong and hers also just fell apart?
Any advise on what we could be doing wrong? I would love to get this recipe right.
Melanie J says
Hi Clarissa,
I am sorry that the tortillas fell apart. I've never had a problem with the recipe. Make sure that you blend the lentils really well so that no chunks are left in the batter and that the pan is really hot before you add the batter. Also, maybe you try to flip them too soon in the pan? Other than that I really don't know what the issue could be. Maybe add a tiny bit of oil to the pan next time - if you cook with oil. I hope you'll find a solution! Another option would be to bake the batter.
Martynn C says
soft and warm tortillas....and full of healthy proteins...delicious!!
Julie says
This recipe is amazing. After reading the comments, I tweaked it a bit because I didn't have red lentils. I soaked 3/4 cup of green lentils with 2 cups of water overnight. I placed it in the food processor for 5 minutes. It turned out light and frothy with a few tiny chunks I was worried about. I added spices- garlic salt and pepper, I cooked them one at a time with a small amount of coconut oil because I don't own nonstick. Medium heat on a hot griddle worked beautifully. 90 seconds on one side and 30 seconds on the other side. The recipe made 8 tortillas and the little chunks I was worried about were not a single bit noticable. I am not a fan of lentils but this recipe is delicious. This is what worked for me the first time. You may need to tweak it for you depending on the type of lentils you use, the type of stove- gas or electric, and food processor capabilities.
Melanie J says
Hi Julie. Glad to hear that you enjoyed my lentil tortilla recipe and that they turned out great even with minor adjustments.
Thomasina says
This recipe is brilliant, I'm so glad that I found it. These are definitely going into the weekly rotation and I will have to have a look at the rest of this website. Thank-you so much.
Just one thing. In my case, the actual cooking of the first two was an absolute disaster (it should be noted that this is entirely due to my own lack of skill with cooking any grain/pancake type thing in a frying pan, not the recipe or the instructions) , but for the frying pan inept, such as myself, putting some reusable grease-proof paper in the bottom of a large flat dish, greasing it lightly (I know you shouldn't have to, but it never seems to work that way), and pouring the rest of the liquid in, putting that under the grill for five minutes worked perfectly. It was so much easier, that is just going to be my default from now on. It gave me one giant rectangular of a tortilla which I then sliced up once cold. We are going to be edgy. 🙂
Melanie J says
Hi Thomasina. Thanks so much for your review! I am glad you really enjoy the lentil tortillas. Thanks also for the tip with the grill. I actually never had issues cooking them in a pan on the stove. However, always make sure that the pan is really hot. 😉
Layla says
Thank you!! Great recipe!
Although my tortillas are breaking too easily. I wonder if you have a tip to avoid this ?
Melanie J says
Hey Layla, I am glad you enjoy my lentil tortillas. They tend to break easily once they've cooled so I recommend to eat them freshly made. If they are already breaking in the pan, maybe make them a bit thicker.
Big Samoan says
Made them twice. First time I made them too thick. Second time I added some garlic powder and and made them thinner. I love them. Thank you for this!!
Melanie J says
Sounds great! I also love adding some garlic powder to mine 😉
Big Samoan says
I used a tortilla container which helps to keep them from breaking.
Chris Olson says
I absolutely love this idea! I can't wait to try them. I just found out that i'm allergic to wheat and corn and have been trying to find an alternative way to make tortillas. One question I have is, how flexible are these? I've often found most tortillas that aren't flower tear pretty easily when rolling them up. What's your experience been with these?
Melanie J says
Hi Chris, please apologize my late response. Freshly made, they are quite flexible and don't tear when rolling. If you store them in the fridge overnight, they tend to become a bit drier so I would always recommend keeping the batter in the fridge and make fresh when needed 😉
LEILA says
Hi Melanie,
love this recipe so much this will be my staple now. When I store pancakes in the fridge I store them in large glas containers and add a old kitchen towel, to wrap ech pancake seperatly that keeps them moist. But your recipe is so easy and it can made very quickly. I cut soaking time by soaking them in boiling water and after about 1 hour I went ahead and made them. Your video explanation is very precise and they came out great. Even my son liked them besides they are lentil. LOL He had them with banana and maple syrub. Canadian way. I added alondbutter and berrie jam (frozen berries thawed on the oven with some chia seeds) Oh so yum!. By the way we are from Cologne residing in Ottawa, Ontario, Canada now.
Thanks a lot for sharing.
Stay blessed
Much love from Canada
Melanie J says
Hi Leila. Thanks so much for leaving a comment. I am happy you and your son enjoyed the recipe! I've actually not had the tortillas with sweet toppings, should give it a try. Sending lots of love from Berlin to Ontario!
LEILA says
Thank you Melanie for your response. These tortillas became a sparked in our home. Just with some vegan cheese and spices but also with cacao powder ( no sugar of course) and and fruits and seeds. So lecker
Fröhliche Weihnachtszeit aus Canada 🎄🎅🏻❤️
Jane says
How long can you keep the batter in the fridge? I made a batch and kept the leftovers in the fridge and they became too dry and broke easily