Inspired by Indian dosas, these red lentil wraps are packed with plant-based protein. They are great for easy and filling meals combined with whatever salad, hummus or veggie filling you have at hand. They are gluten-free, grain-free, flour-free, dairy-free, and vegan! A classic dosa filling is potato curry which adds up to a perfect wholesome and filling vegetarian meal.
How to make red lentil tortillas
Red Lentil Tortillas don’t require a lot of preparation time, only time to soak. There are three essential steps in the recipe:
- Soak lentils
- Mix and season
- Cook
Easy mealprep vegan dinners
They are a great base for mealprep dinners. You can mix your batter once a week and then keep it in the fridge for several days. Fry a tortilla in a pan whenever you need one and your protein rich dinner is ready in 5 minutes. Plus you can add in all your leftovers !
Red Lentil Tortillas – easy high protein vegan wraps
Ingredients
- 200 g of red lentils
- 400 g of water
- a pinch of salt
- 1 garlic clove
- neutral oil for cooking
Instructions
- Wash and then cover the lentils with water. Leave them soaking for at least three hours or overnight.
- Blend with a pinch of salt and a garlic clove until smooth. At this point, you can leave the dough in the fridge for later and add more water if it gets too thick.
- Using a ladle, pour some lentil batter into a hot non-stick pan and spread the batter using the back of the ladle in a circular motion.
- Cook on medium-high heat in a non-stick pan or until the wrap can be easily flipped. Flip the wrap and add some oil to get a crispy crust.
- Place the wraps on a plate and repeat until all the batter is gone. You can stack the wraps as the steam will help them get pliable and stretchy. You can also reheat them in the pan to enjoy when you’re ready.
Notes
- Eat soon after cooking, lentil wraps tend to loose their crispyness.
- Prepare the batter and keep in the fridge for several days. Pop them in the pan and enjoy a fresh and crispy tortilla anytime.
