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Red Lentil Tortillas (flat bread)

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gracoman View Drop Down
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    Posted: 26 June 2018 at 18:32
These are simple to make, no added fat, no added salt, pliable, hearty and delicious.  They will last about 2 weeks in the fridge if you don't eat them.   They make wonderful wraps, tacos, burritos etc.

Ingredients:
1 Cup split red lentils
2 Cups water

-Wash and drain lentils
-Add the water and let the mix sit at room temp for 6 hours and up to 12
-Pour the soaked mix into a blender ( I used a high speed blender) and let 'er rip until the mixture is smooth and fluffy
-Pour 1/2 cup of the mix onto a medium hot nonstick pan/griddle or well seasoned cast iron pan and spread with a spoon into a 7" tortilla
-Fry for 2.5 minutes each side
-Repeat
*add up to 1/4 cup water if the batter is to thick

On the griddle

Stacked and ready to rock and roll




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pitrow View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 27 June 2018 at 10:04
Nice! Thanks for sharing, I'm definitely going to try this.
Mike
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HistoricFoodie View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 27 June 2018 at 14:33
+1 on dat. Sounds like a great take on tortillas.
But we hae meat and we can eat
And sae the Lord be thanket
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gracoman View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 27 June 2018 at 15:41
Feel free to add whatever herbs and/or spices to the mix to customize these. It is not unheard of to pre caramelize some onion and throw that on the griddle first before pouring and spreading the lentil mixture.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 28 June 2018 at 01:28
These look fabulous .. 

1 QUESTION:    Split red lentils:   Are these Indian lentils ?  

I have never heard of this expression ..  

Thanks ..   Have a lovely summer ..   
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 28 June 2018 at 05:39
Margi,

While I'd never heard that term before, either, I can offer a guess as to its origin.

If you compare the size and shape of red lentils, they more resemble split peas than they do other lentils. So, perhaps, that's why some people call them that.

I don't think it matters in the recipe, however. Whether whole or "split," the long soak will soften them enough so they turn into a batter in the blender.
But we hae meat and we can eat
And sae the Lord be thanket
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 28 June 2018 at 06:10
I'm a big fan of red lentils and use them often.

Split red lentils are widely available in the bulk section of grocery stores in the US.  It's pretty much how they are sold here when not pre-packaged.  $2.50-$2.99/pound.  It should be no surprise the US does things differently.  We're funny that way.  Whole red lentils can be easily found in Asian and Indian markets.  Further reading discovered whole red lentils work fine in this recipe.  I used split because the original recipe called for that.

I've also since learned these flat breads can be made from any lentil.  The flavor will be different but they will work.  Red produces a flavor similar to corn but neutral enough to not interfere with any fillings used.  The only downside is you have to make them yourself.  Imagine that.  Many people will have a problem with this from the get go. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 28 June 2018 at 09:17
Graco Man,  

Yes, you are right, about the shape or form of the lentils, and here, grown and cultivated in Salamanca,  Spain,  the colors are Green or Golden  Brown ..  

Now, when soaking, do you use these raw or do you simmer them  ? 

I shall check on the red varieties available .. I believe they may be Indian and can be purchased at the main Indian Market ..  



Thanks again .. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 28 June 2018 at 17:33
First clean raw lentils then soak them.  No simmering.  The soaked lentil batter cooks on the griddle or pan. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 28 June 2018 at 18:43
There are at least a dozen colors of lentils, including red, green, brown, yellow, indigo, and black. So there are plenty of choices, as there's no reason each of them couldn't work in this recipe.
But we hae meat and we can eat
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 29 June 2018 at 12:13
Thank you Gentlemen .. 

I shall check with the Indian Market .. 

However, if not, I shall go with Green or  Gold ..  

I like black lentils prepared as a sub for Carnaroli  Risotto Rice ..  I create with " calamari tempura " and squid´s  ink ..  An Israeli Chef in  Bucharest,  Romania had given me his cookbook as a gift when I interviewed him in  9 / 2016 and it is a true jewel of  a dish ..  Of course, I had this dish at his restaurant quite a number of times, while travelling through Romania twice ..  

Joseph´s  By: Joseph Hadad ..  


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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 09 July 2018 at 11:09
Excellent, simple and I am guessing a very healthy option. Thanks for sharing!
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