Red Lentil and Spinach Tortillas

These red lentil and spinach tortillas are vegan, gluten-free, and rich in protein. With just 3 main ingredients, they're quick and easy to make once your lentils have soaked.

Ingredients

• 1 cup red lentils, soaked for at least 2 hours, drained, and rinsed
• 1 handful fresh spinach leaves
• 1 tablespoon psyllium husk
• 3/4 cup water
• Pinch of salt

Instructions

1. Add all the ingredients to a blender and blend until the batter is smooth.
2. Let the batter rest for 10 minutes to thicken.
3. Heat a panini press or nonstick skillet.
4. Pour about 2 tablespoons of batter for each tortilla and cook until set but still flexible.

Tips

Try filling your tortillas with tahini, avocado, or stir-fried tofu. They're sturdy enough to hold your fillings without falling apart.