SCD Recipe: Red Lentil Tortillas

Red Lentil Tortillas are easy to make and are Specific Carbohydrate Diet friendly. These are made with only a few ingredients – you only need red lentils, water, and salt. You can also get creative and flavor them with garlic, cumin, onion, cilantro, lime, or any other flavors you like.

The most important thing about making the tortillas is getting the right consistence, which can be tricky. May recipes you find will say to blend the beans with the soaking water, but I prefer to rinse them. I then add a half cup of water (for one cup of dry beans that have been soaked). That’s usually the right amount. Check out my video below so you can see the consistency I get after blending.

Soaking the lentils is also important. There is some conflicting information about soaking lentils and SCD out there, but I have always done 4 – 8 hours. They are very soft and delicate and don’t need to soak for 12 hours like black or navy beans.

Check out the recipe and give it a try! These tortillas are great for tacos, as sandwich rounds, and you can crisp them up in the air fryer, oven, or toaster oven to make chips – I always do mine in my air fryer for 3 – 5 minutes to make chips.

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Grain-free Red Lentil Tortillas

Course Bread
Cuisine Grain-free, SCD
Keyword gluten free, grain free, red lentil tortillas, scd diet, scd tortillas, specific carbohydrate diet
Prep Time 10 minutes
Cook Time 20 minutes
Soaking Time 4 hours

Ingredients

  • 1 cup dry lentils
  • 2 cups filtered water for soaking
  • ½ cup filtered water for mixing
  • 1 tsp salt
  • 1 tsp lime juice (optional)
  • 1 tsp seasoning of your choice (garlic, cumin, onion, etc – optional)
  • 2 tsp oil for cooking

Instructions

  1. Place dry lentils in container that can hold at least four cups

  2. Cover with the two cups of water and let soak at least four hours – up to eight

  3. Drain soaked lentils and rinse

  4. Placed rinsed lentils in food processor

  5. Add ½ cup water, salt, lime juice if using, other seasonings if using

  6. Process for one minute and then check consistency – it should be just slightly thick, not too watery to form a tortilla in the pan (if too thin add a Tbsp of coconut flour – or lentil flour if you have it – allow to stand for a few minutes and then process again, repeat as necessary to get the right thickness)

  7. Heat oil large pan over medium heat (if you're not using non-stick pan, you may need more oil)

  8. When pan is hot pour a little of the batter in the pan to form your desired size of tortilla – smaller is easier to flip

  9. Use a spatula or back of spoon to spread the batter so it is no more than a ¼" thick

  10. Cook for three minutes, until undersize is golden and firm and top starts to look dry

  11. Flip tortilla, use back of flipping spatula to lightly press down on tortilla to make it a little tortilla

  12. Cook for another three minutes on the other side until cooked through

  13. Place on wire rack to cool

  14. Store in refrigerator for up to five days

  15. Reheat in toaster over, air fryer, oven, or frying pan

Recipe Video

Sherry Lipp
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