Vegan High Protein Red Lentil Tortillas

Vegan High Protein

Red Lentil Tortillas

Serves 9

6.7 oz. (190g) red lentils

16 fl oz. (480ml) water

½ tsp. salt

3 tbsp. olive oil

What you need to do

Place the red lentils into a sieve and wash under cold water for a couple of minutes, then drain and place into a large bowl. Add the water, stir and set aside to soak for a minimum of 2 hours, but anything up to 6 hours.

Once the lentils have soaked, transfer them, along with their water, into a blender and blitz into a smooth batter.

Transfer the batter into the bowl, add the salt and mix through. Do not add additional water.

Now heat a large non-stick skillet, and once hot add some olive oil. Take a ladle full of batter and pour it into the hot skillet. Spread the batter out as much as possible, using the back of a spoon.

Once the edges turn a little brown, slowly flip the tortilla over and let it cook for another couple of minutes on the second side. Remove onto a plate to cool.

Continue cooking the tortillas until all the batter has been used.

This recipe makes 9 wraps, allowing 1 wrap per serving excluding any fillings.

Serving suggestions: roasted vegetables, vegetables spreads, favorite vegan protein