lentil tortillas

A quick and easy recipe for healthy, Vegan Lentil Pancakes or Tortillas (Wraps) made with just one ingredient plus water and salt. Stuffed with hummus, mushrooms and fresh spinach, these delicious, gluten-free pancakes are perfect as a hearty breakfast, lunch or dinner!

Vegan Lentil Pancakes (Tortillas, Wraps)

red lentils (or yellow lentils)

water

salt

8.8 oz mushrooms (sliced)

garlic (chopped)

1.5 tbsp tamari (or soy sauce)

black pepper (to taste)

baby spinach

Hummus

alfalfa sprouts

parsley

sesame seeds

Cover the red lentils with water and soak overnight. Then drain the lentils, add to a blender along with 200 ml of fresh water and salt and blend until smooth.

Heat a little oil in a non-stick pan. Then pour a portion of batter into the pan and spread evenly to form a circle. Once the surface is no longer runny, carefully flip the pancake and cook the other side (depending on the size and thickness of the pancake, it will take about 3-4 minutes per side).

Repeat the process with the remaining batter until all the pancakes are cooked.

Lentil Pancakes

Heat the oil in a skillet or pan and cook the mushrooms for about 3 minutes. Then flip and cook for another 2-3 minutes.

Add the garlic and sauté for 1 minute. Then add tamari, stir and continue cooking for a minute until the mushrooms are nice and golden brown. Season with a little pepper to taste.

Spread the lentil pancakes with some hummus. Then top with spinach and garlic mushrooms. Garnish with sprouts and parsley if desired and serve.

Enjoy!

Filling (optional)

Make these protein-rich lentil wraps/ flatbreads with just TWO ingredients to use with sweet and savory fillings and toppings! The lentil tortillas are gluten-free, grain-free, flour-free, dairy-free, and vegan!

Lentil Wraps

dry red lentils

vegetable broth ((or water + 1/2 tsp salt))

You can watch the video in the post for visual instructions.Rinse the lentils in a sieve under running water.

Transfer them to the blender with the broth (or water and salt), and leave to soak for 3-4 hours.

Blend the mixture for 2 minutes, or until the batter is smooth and lump-free.

Heat a little oil in a non-stick pan/ skillet. Once hot, reduce the heat to medium-low and pour in enough batter to make a thin layer across the bottom of your pan, spreading it with the back of a spoon as needed.Note that the batter will thicken as it sits, so I recommend pulsing it for a few seconds between cooking each wrap. You may need more water/broth to bring it back to a pancake batter consistency.

Cook for about 3-4 minutes, flip it over when the edges start pulling away from the pan, and continue to cook for 1-2 minutes. Then transfer them to a plate, covered with a damp kitchen towel.

Repeat this with the remaining batter, adding more oil to the pan as needed.

Enjoy the red lentil wraps with the fillings or toppings of your choice!

https://content.jwplatform.com/videos/v0i2649i.mp4

2-Ingredient Lentil Wraps (Tortillas)

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Lentil Wraps

Top 2 lentil tortillas recipes from across the web

The most viewed lentil tortillas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Lentil Pancakes (Tortillas, W...

Lentil Wraps

The most viewed lentil tortillas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine