The Only 1-Ingredient Red Lentil Tortilla Recipe You Need
Ever picked up a pack of gluten-free wraps only to find they fall apart, taste bland, or come with a price tag that makes you wince? I have. And as a mom, chef, and full-time budget-watcher, that just doesn’t cut it.
This red lentil tortilla recipe is my go-to fix. It’s shockingly simple, using just one pantry staple, and delivers on every front. It’s naturally vegan, packed with plant-based protein and fiber, and free of gluten, grains, and flour.
Most importantly, this guide won’t just walk you through the steps. It will help you avoid every common mistake so you never end up with gritty or torn tortillas again.
Table of Contents
Why This Recipe is Better Than the Rest
You’ve probably seen a dozen versions of red lentil wraps online. So why trust this one? Here’s what makes it stand out:
- Truly 1-Ingredient: We keep it real. Just lentils and water. Everything else is optional and clearly explained.
- A No-Fail Troubleshooting Guide: We’ve tested every mistake you might make and built easy fixes into the guide.
- The Ultimate Lentil Comparison: Unsure which lentils to pick? We break down how each type performs so you can make the best choice for your kitchen.
- Perfectly Flexible Every Time: We teach you exactly how to get tortillas that bend, fold, and never crack.
Ingredients Needed
1-Ingredient Base
- 1 cup dry split or whole red lentils, rinsed and drained
- 2 cups water
- Optional: 1/4 teaspoon fine sea salt, adjust to taste
Optional Flavor Enhancers
- Salt helps bring out the lentils’ natural flavor
- Vegetable broth adds a rich, savory depth if used instead of water
- Garlic powder, onion powder, cumin, curry powder, or smoked paprika offer extra layers of flavor
Optional Texture Enhancers
- A pinch of baking soda or baking powder creates a slightly fluffier result
- Tapioca or potato starch adds flexibility and softness
Lentil Comparison Table
| Lentil Type | Soaking Time | Texture | Best For |
| Split Red | 2 to 6 hours | Smoothest and creamiest | This recipe, great for beginners |
| Whole Red | 6 to 12 hours | Slightly textured | Good choice if soaked long enough |
| Brown or Green | At least 10 hours | Earthier and more gritty | Works best for advanced cooks |
How to Make 1-Ingredient Red Lentil Tortillas
- Soak the Lentils
Place the rinsed lentils in a bowl and pour in the water. Cover loosely and let them soak at room temperature for at least 6 hours. You can leave them up to 12 hours if needed. This softens the lentils and ensures a smooth batter. - Do Not Drain
Once soaked, do not discard the water. It contains the starch and helps create the right consistency for the batter. - Blend the Batter
Transfer the entire contents of the bowl, lentils and soaking water included, into a high-speed blender. Add salt if using. Blend on high until the mixture becomes completely smooth. Stop once or twice to scrape down the sides if needed. The batter should look light and slightly fluffy when done. - Heat the Pan
Use a non-stick or well-seasoned cast iron skillet. Heat it over medium heat. Make sure the pan is hot before adding the batter so the tortillas cook evenly and release easily. - Pour and Spread
Measure out about 1/4 cup of batter and pour it into the center of the hot pan. Use the back of a spoon to spread it into a six-inch circle. Work quickly before the batter begins to set. - Cook and Flip
Let the tortilla cook for about one to one and a half minutes. You’ll know it’s ready to flip when the surface looks dry and the edges lift slightly. Slide a spatula under the tortilla and flip it gently. Cook for another minute on the second side. - Cool and Repeat
Transfer the cooked tortilla to a wire rack to cool. This helps prevent sogginess. Repeat the process with the remaining batter. You should get about eight tortillas from this batch.
The Ultimate Troubleshooting Guide
Problem: My tortillas are gritty
Cause: The lentils did not soak long enough or the blender lacked power
Solution: Soak for a minimum of four hours. Use a high-speed blender and blend for a full two minutes. Scrape the sides of the blender if needed for a smooth texture
Problem: My tortillas are sticking and breaking
Cause: The pan isn’t truly non-stick or the heat is too low. Flipping too early also leads to tearing
Solution: Use a quality non-stick or cast iron skillet. Heat it well before cooking and only flip when the surface looks dry and the edges start lifting
Problem: My batter is too thick
Cause: The lentils soaked up extra water or the batter sat too long
Solution: Add one to two tablespoons of water and blend again to reach a pourable texture
Serving Suggestions
For Savory Wraps and Tacos
Fill the tortillas with creamy hummus, sliced avocado, grilled vegetables, or lentil taco filling. These make perfect hand-held meals for lunch or dinner
For Sweet Crepes
Leave out the salt and spread with your favorite nut butter. Add sliced bananas or berries and finish with a drizzle of maple syrup
As a Flatbread
Serve warm alongside hearty stews or curries. They soak up sauces beautifully and can easily replace naan or traditional flatbreads on the table
Storing, Freezing, and Reheating Instructions
Room Temperature
Keep the tortillas in a sealed container or bag for up to one day. Let them cool completely before storing to avoid moisture buildup
Refrigerator
Store in an airtight container for up to five days. Place a piece of parchment paper between each tortilla to stop them from sticking
Freezer
Freeze for up to six months. Stack the tortillas with parchment paper between them and place inside a freezer-safe bag. Press out extra air before sealing
Reheating
Warm in a dry skillet, the microwave, or a low oven. Heat just until soft and flexible again
Helpful Notes
Update
Thanks to a reader’s suggestion, I tested this recipe using whole red lentils. They worked beautifully. No extra soaking time was needed since they naturally split during the soak. I’ve updated the ingredient list to reflect this option
Storage Tip
After cooling, store the tortillas at room temperature for one day. For longer storage, refrigerate for up to two weeks or freeze for up to six months
Ingredient Note
Dry split red lentils are easy to find in most grocery stores. Look for them near the dried beans or legumes section
Important Reminder
This recipe does not work with canned or already cooked lentils. They break down differently and won’t create the right texture
Conclusion
This 1-ingredient red lentil tortilla recipe is a keeper. It’s simple, healthy, and comes together with just one core ingredient. You’ll get soft, flexible wraps that are packed with protein and perfect for any meal
If you tried the recipe, leave a comment and a star rating below. I would love to hear how it worked for you
Share your version on Pinterest or tag me on Facebook if you snap a photo. Did you try a new spice blend or filling? Tell us what you created in the comments
Frequently Asked Questions (FAQ)
Are red lentil wraps healthy
Yes. Red lentil wraps are rich in protein, high in fiber, and naturally free of gluten and grains. They’re a wholesome alternative to store-bought options
How long to soak red lentils for wraps
Soak split red lentils for at least two to six hours. Whole red lentils need six to twelve hours. The longer the soak, the smoother the batter
Is red lentil flour just lentils
Exactly. Red lentil flour is made by grinding dry red lentils into a fine powder. This recipe skips the flour and uses whole lentils for a fresher result
What are the ingredients in red tortillas
The base recipe uses just red lentils and water. Salt is optional, and you can add spices, broth, or starches for extra flavor or flexibility
More Grain-Free and Vegan Recipes You’ll Love
site spy: https://www.powerhungry.com/2018/05/07/1-ingredient-red-lentil-tortillas-grain-free-vegan/
