Red Lentil Tortilla
250g red lentils
500ml filtered water
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.