Red Lentil Tortilla

30 min
Serves 4

Red Lentil Tortilla


250g red lentils

500ml filtered water

1cm ginger

Pinch of chilli flakes (optional, not for those with arthritis or inflammatory disorders)

1 teaspoon garlic powder

Handful of fresh coriander/parsley


Rinse lentils under running water, then add water, chilli, and ginger. Soak for a minimum of 1 hour, ideally 2 hours.

Transfer to a blender and blend until very smooth. We are looking for a thick but runny batter.

Add the coarsely chopped herbs and stir well.

Preheat the frying pan on medium-high heat; don’t use any oil.

Using a ladle, scoop a small amount of batter onto the preheated pan. Spread the batter out evenly about 2-3 mm thick and about 15 cm in diameter, in the shape of a tortilla.

Fry on a dry pan for 3-4 min until the edges get slightly brown. Using a spatula, carefully flip it and fry for another 3-4 min.

Transfer to a plate.

You should be able to get about 6-8 tortillas, depending on the size you make them.

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