This is one of my favorite dishes to make for a post workout. First let’s soak 1 cup of red lentils with 4 cups of water overnight.
Then rinse it well.
Put it in a blender add 2 cups of water 1 tosp of flaxseeds 1 tsp of onion powder 1/2 tsp of Himalayan salt, blend for about a minute or until smooth consistency now Using a non-stick pan or skillet on medium heat Pour approximately ¼ cup of the lentil tortilla batter into the pan
Gently use the back of a metal measuring cup or spoon to even out the batter and form a circular tortilla. Patch any
“broken” areas with some extra batter.
Allow to cook for 2 – 3 minutes, or until the surface starts to appear cooked. Using a non-stick spatula, gently nudge the edges of the tortilla to make sure it is not clinging to the skillet.
Once you feel it is separating easily enough from the bottom of the skillet, slide the spatula under the tortilla and flip. If any part breaks, you can try adding a little extra batter as a
“patch.” Allow to cook for approximately 2 more minutes, or until the tortilla is cooked and behaving like a pancake.
let the tortillas cool and use or freeze.
Allow the tortillas to cool on a wire rack before storing
These tortillas are fresh, meaning they’re delicious, but won’t stay shelf stable. I keep them in the refrigerator for up to 3 days. If you need more time to use the tortillas, go ahead and place them in a freezer-safe container and freeze for later use.
y listo now you have a nutritious tortilla packed with protein fiber iron and healthy carbs stay vibrant #redlentils #highprotein #healthylifestyle #poweredbyplants #veganrecipes
