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4.41 from 5 votes

High protein lentil tortillas

These lentil tortillas are low in fat and high in protein - and they're gluten-free too! Easy to make, with just two main ingredients.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Light lunch
Servings: 6 tortillas
Author: Becca Heyes


  • 170 g (~ 3/4 cup) dried red lentils
  • 1/2 vegetable stock cube
  • 3 eggs
  • 1/4 tsp onion powder
  • Black pepper
  • Spray oil for frying


  • Boil the lentils in plenty of water, with a vegetable stock cube crumbled in for extra flavour. When the lentils are soft but still holding their shape (around 10 minutes), drain them, and transfer to a food processor.
  • Add the eggs, onion powder and plenty black pepper - you may not need extra salt unless you used low sodium stock. Blitz thoroughly until smooth.
  • Lightly spray a non-stick frying pan with oil, and place over a medium heat. Add around 1/6 of the lentil mixture to the pan, and use the back of a spoon to spread it out into the shape of a pancake. If the tortilla is too thin or too thick it will break a bit more easily - it might take a little practice to find the perfect size.
  • Thoroughly cook the tortilla until the underside is starting to turn golden. Very carefully use a large spatula to turn the tortilla over, and repeat with the other side.
  • Transfer the cooked lentil tortilla to a plate, and repeat with the remaining mixture. You should end up with around 6 tortillas in total. Serve warm or at room temperature.