Sorry I’ve been quite quiet so far this year! After taking a few weeks off in December, it’s taking me a while to remember how to do this whole working mum thing. It’s just far too tempting to sit and watch Eden playing all day long – she’s learning to crawl at the moment and it’s fascinating. Unfortunately I didn’t receive an extra 8 hours in the day for Christmas (fingers crossed for next year!).
When I finally get around to cooking, I’ve still been trying to keep things fairly healthy. My new year’s resolutions have lasted a whole two weeks so far, which is a good start! Don’t worry, there’s some cheese in my next recipe, but for now, another healthy one – lentil tortillas!
I really enjoyed the low-carb cauliflower tortillas I posted earlier last year, and I’ve had some lovely feedback from those of you who’ve tried them, so I thought I’d experiment a bit more. Lentils are super low in fat and high in protein, so they seemed a good place to start. These lentil tortillas have over 10 grams of protein each! Plus, they’re gluten-free, so a good option for those of you who can’t eat flour tortillas.
To make these super simple lentil tortillas, I just blitzed up some cooked red lentils with a few eggs and some seasoning, and fried the mixture like pancakes. It took a couple of attempts to get them just right, but I’m happy with how they turned out. Just make sure you cook the first side of each tortilla fairly thoroughly before you try turning them over, otherwise they have a habit of breaking in half.
The end result is pretty good! They’re more brittle than normal tortillas, so I doubt you’d be able to roll them tight enough to make enchiladas or anything like that (if you need a more flexible gluten-free tortilla, use my cauliflower tortillas instead!), but they’re able to be folded loosely around a filling. You could always try adding another egg to make them a little more flexible – I found that changing the recipe from two to three eggs made a huge difference!
Here I stuffed my lentil tortillas with some salad and avocado (I didn’t have any hummus but that would have been a good addition too) for a nice, healthy lunch. It felt good to know that even the ‘bread’ part of my lunch was really nutritious! I’ll definitely be experimenting more with these.
Now what else can I tortilla-ify? Answers on a postcard please.
These lentil tortillas are low in fat and high in protein - and they're gluten-free too! Easy to make, with just two main ingredients.
- 170 g (~ 3/4 cup) dried red lentils
- 1/2 vegetable stock cube
- 3 eggs
- 1/4 tsp onion powder
- Black pepper
- Spray oil for frying
Boil the lentils in plenty of water, with a vegetable stock cube crumbled in for extra flavour. When the lentils are soft but still holding their shape (around 10 minutes), drain them, and transfer to a food processor.
Add the eggs, onion powder and plenty black pepper - you may not need extra salt unless you used low sodium stock. Blitz thoroughly until smooth.
Lightly spray a non-stick frying pan with oil, and place over a medium heat. Add around 1/6 of the lentil mixture to the pan, and use the back of a spoon to spread it out into the shape of a pancake. If the tortilla is too thin or too thick it will break a bit more easily - it might take a little practice to find the perfect size.
Thoroughly cook the tortilla until the underside is starting to turn golden. Very carefully use a large spatula to turn the tortilla over, and repeat with the other side.
Transfer the cooked lentil tortilla to a plate, and repeat with the remaining mixture. You should end up with around 6 tortillas in total. Serve warm or at room temperature.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1 tortilla.