top of page
Ingredients
1 1/4 cups split red lentils
2 cups water
1/4 tsp sea salt (optional)
1 tsp freshly squeezed lemon juice
1/4 tsp garlic powder
Preparation
Combine all the ingredients in the jug of a high-speed blender and soak for 3-4 hours. Blend until very smooth, about 2-3 minutes at high speed.
Place a large ceramic non-stick pan on medium heat. Pour 1/2 cup of batter to the center of the pan and move around in a circular motion to create a large tortilla. Cook for 4-5 minutes on one side, until the tortilla starts pulling away from the edges, then flip and cook for another 1-2 minutes on the other side. Repeat with the rest of the batter.
Serve immediately or store in an airtight container at room temperature with parchment paper between the tortillas for 1-2 days.
bottom of page