Red Lentil Tortillas with Crunchy Slaw, Yogurt
RED LENTIL TORTILLAS WITH CRUNCHY SLAW, YOGHURT
Recipe by: Caro Alberts
Prep time: 6 hours+
1 cup red lentils (the split lentils)
2 cups water
salt and pepper
1 cup red cabbage, shredded
1 cup green cabbage, shredded
5 radishes, thinly sliced
2 spring onions, chopped
1 Tbsp chopped fresh dill
1/4 cup olive oil
2 Tbsp lemon juice and peel
1 tsp sugar
salt to taste
1 Tbsp poppy seeds
small clove of garlic
Yoghurt Sauce (can also just be bought hummus, etc)
1/2 cup double cream plain yoghurt
handful fresh chopped herbs like parsley, basil
lemon rind to taste
2 Tbsp olive oil
2 Tbsp chopped spring onion
salt and pepper
2-4 sticky BBQ chicken breast fillets or shredded cooked lamb
Mix all the slaw ingredients and set aside.
In a separate bowl, mix all the yoghurt dressing ingredients and set aside.
For the tortilla's
First, rinse 1 cup of the lentils under cold water, and then combine with 2 cups of water in a bowl or other container. Loosely cover and let stand, at room temperature, for at least 6 hours or up to 12 hours.The lentils will get very plump with the absorbed water, and there is still water at the bottom of the bowl (Update: do not worry about how much or how little water remains after soaking; just be sure that you do not drain the lentils.) Now, add the soaked lentils and remaining water in the bowl to a blender (preferable) or food processor, along with the salt. Again, do not add more water! Blend on high speed until very smooth (no tiny bumps at all), stopping the blender once or twice to scrape down the sides. The batter should be slightly fluffy.
In a cast-iron skillet, make the tortillas.
You can also use another variety of nonstick pan, or make these on a nonstick griddle. You do not need to use nonstick spray, but if you like, add a spritz (or a quick wipe of oil) for peace of mind.