Recently I saw a recipe for lentil tortillas, and got very excited! For 7 months on Bright Line Eating, I haven’t had any bread, so the idea of being able to wrap up a little sandwich with hummus and veggies ~ imagine, finger food! ~ was truly a welcomed one. The original recipe was pretty good, but I personally wanted to make some changes and make it even better.

Don’t blend with the soaking water. It tastes gross. Rinse them and use new water.
DO keep the container of soaking lentils in the fridge. If you keep it on the counter, it will ferment and smell pretty awful.
Baking them takes much less time, creates super fluffy bread, AND you can do other things rather than hanging out at the stove for a while.
Adding “Everything But The Bagel Seasoning” brings the recipe to a new level!
You can get creative - add in some caramelized onions or herbs!

Here we go:

1 cup uncooked (hard) red lentils

water

Everything But The Bagel Seasoning

Soak the lentils in water overnight. The next day, rinse well, and add to a blender. Add in about 1/2 cup to 3/4 cup water (it should come up 3/4 of the way up the lentils in the blending container) and 1/2 tsp salt. Blend on high until smooth.

You’ll want to use a baking (cookie) sheet for this. The one I use is best size is 11.5 inches by 17 inches, or as close as possible. I’ve also made it on a large pizza round and that works well. It’s also best to have a lip around the sheet so the batter doesn’t come out. You can create a thin flatbread by spreading it thinly, and so the sheet size is very important.

Also, parchment paper is a must but what’s even better is a silicone Silpat sheet (like this one), or any silicone sheets you can find should be fine. I’ve found that the bread sticks to the parchment paper sometimes, but it comes clean off with the SIlpat.

Line the sheet with the parchment paper or the SIlpat, and pour out the lentil mixture in the pan. Make sure it’s all leveled (you may have to move the pan around to spread the batter) and relatively thin (about 1/4 inch).

Sprinkle with the seasoning and bake at 350 degrees for about 30 minutes until done. If you’re doing Bright Line Eating, I personally weigh out 6 ounces of this finished bread for my protein. Enjoy!