Easy 3 Ingredient SCD Lentil Tortillas

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These lentil tortillas are an SCD game changer! Not only are they easy to make and only require 3 ingredients, they are soft and flexible too! I almost couldn’t believe how much the texture is like a flour tortilla, as most SCD tortillas I have tried tend to be dry and crumbly and don’t hold their shape well without cracking. 

I’m excited to share this recipe with you all and know you will be just as enthusiastic as I was when you try them! Versatile and a neutral canvas to add flavor to, now you can enjoy wraps, tacos, quesadillas and more! Just in time for Summer activities and outings, these SCD tortillas are here to save the day! 

A few important notes about making these tortillas. One, be sure to work with the batter quickly. If it sits for more than 15-20 minutes it will get very thick and separate. Once it gets thick it becomes more difficult to work with. I recommend using multiple pans or a griddle to make more than one at a time. Two, if you flip one and it cracks you can very gently brush some more batter over the crack to repair it. Lastly, I do not refrigerate these as when they are cold they will crack and not be flexible. If you do want to refrigerate them, let them warm up before using. Enjoy!      

                                                                                                

Easy 3 Ingredient SCD Lentil Tortillas

Serves 10-12
Prep: 2 min
Soaking: 4-8 hours
Cooking: 15 min
Total 4-8 hours 17 min
Beginner

Ingredients: 

1 cup lentils 

2 + 2 cups water (separated) 

½ tsp. salt

  Method Of Prep:

  1. Place dry lentils in a large bowl.
  2. Cover with 2 cups of water and leave to soak for 4-8 hours.
  3. After time has elapsed drain and rinse the lentils.
  4. Transfer to a high-speed blender. Add in 2 cups of water and salt.
  5. Blend for 2 minutes.
  6. Heat a large non-stick skillet, cast iron, or griddle over medium heat. Once hot add in a drizzle of olive oil.
  7. Pour in about ¼ cup of batter and spread out with a large spoon or ladle to create an even thickness.
  8. Cook for 2-3 minutes or until golden brown.
  9. Carefully flip the tortilla over with a large spatula and cook for another 2-3 minutes.
  10. Remove from the pan and cool.
  11. Repeat until all batter is used, being sure to add olive oil before each tortilla. It is also important to make these a few at a time to work quickly, because as the batter sits it will thicken and be more difficult to work with.
  12. Store in an airtight container for up to 4 days.

                      

Nutrition Facts: (12 tortillas, 1 each) 
Calories- 19 
Carbs- 3.3 g
Fat- 0.1 g
Protein- 1.5 g