1 Ingredient Red Lentil Wrap



  • 208 g DRY split red lentils, rinsed and drained
  • 500 mL water
  • Optional: 1/4 teaspoon fine sea salt (more or less to taste)


  1. Combine the rinsed lentils and water in a medium bowl or other container; loosely cover. Let stand, at room temperature, for at least 6 hours or up to 12 hours.
  2. Do not drain lentils.
  3. Add the entire contents of bowl (soaked lentils and the remaining water that is in the bowl) and salt to a blender or food processor, Blend on HIGH speed until completely smooth (no tiny bumps) stopping once or twice to scrape down the sides of container. The batter should look somewhat fluffy. Scrape into a bowl or measuring cup.
  4. Heat a nonstick skillet (well-seasoned cast iron skillet is ideal), or a nonstick griddle, to medium heat (no hotter).
  5. Once warm, add 60 mL  of batter to the centre of the pan (the recipe yields 2 cups–500 mL– of batter). Using a metal spoon, spread the batter into a 6-inch (15 cm) circle. *
  6. Cook 1 to 1-1/2 minutes until surface of tortilla appears dry. Slide a spatula underneath and flip. Cook about 1 minute longer to brown other side. Transfer to cooling rack and cool completely.
  7. Repeat with the remaining batter.

Side Note:

  • * The batter is thick, so tilting the pan (as you would with a crepe) is not sufficient for spreading the batter. Instead, use the back of a metal spoon (I used a soup spoon) to spread the batter into a 6-inch (15 cm) circle.
  • The tortillas will stick (to the extreme) if made in a regular skillet (i.e., one that is not nonstick).