These 2-ingredients lentil tortillas are like magic! Made from only red lentils and water, they make the perfect vessels to carry succulent steak, homemade salsa verde and a bright kiwi salad.
Two-ingredient lentil tortillas with steak & kiwi salad
HANDS-ON TIME 1 hr 10 min | TOTAL TIME overnight plus 1 hr 20 min | SERVES 6
INGREDIENTS
LENTIL TORTILLAS
- 1 cup red lentils, rinsed & drained
- 2 cups water
SALSA VERDE
- 1 large handful basil, tough stems removed
- 1 small handful parsley, tough stems removed
- 1 small handful mint, tough stems removed
- 1/3 cup olive oil
- 1/2 garlic clove, minced
- 2 tsp capers
- 2 tsp wholegrain mustard
- 1 tbsp anchovy fillets, chopped
- 1/2 lemon, zested and juiced
KIWI SALAD
- 3 kiwis, peeled and sliced
- 2 spring onions, thinly sliced
- 3 radishes, thinly sliced
- 1 chilli, finely chopped
- 1 avocado, diced
TO SERVE
- 2 x 250g steaks
- 1 tub hummus
METHOD
LENTIL TORTILLAS
SOAK lentils in water at room temperature overnight.
BLEND lentils along with the water in a blender until smooth. Season to taste.
HEAT a non-stick frying pan over medium-high heat and grease with cooking spray. Add about 3 tablespoons of batter to the pan and, using the back of a metal spoon or off-set spatula, spread the batter into a rough 10 cm circle.
COOK for 1 minute, then use a spatula to carefully flip to the other side. Continue to cook the tortilla for 3–5 minutes, flipping occasionally, until golden and slightly charred. Repeat with the remaining batter. Set aside to cool.
NEATEN up the tortillas by trimming them with a 10 cm cookie cutter, if desired.
SALSA VERDE
BLEND all ingredients in a food processor until combined, but still fairly coarse.
KIWI SALAD
ADD all ingredients into a bowl and toss gently to combine.
TO ASSEMBLE
HEAT a greased griddle pan over high heat. Season steak and cook for 2 minutes on either side or to desired doneness. Allow steaks to rest for 10 minutes before slicing.
REHEAT lentil wraps in a dry frying pan.
SPREAD a layer of hummus on the lentil tortillas and pile on the salad, steak and salsa verde. Enjoy!
2-Ingredient Lentil Tortillas with Steak & Kiwi Salad
Ingredients
- LENTIL TORTILLAS
- 1 cup red lentils, rinsed & drained
- 2 cups water
- SALSA VERDE
- 1 large handful basil, tough stems removed
- 1 small handful parsley, tough stems removed
- 1 small handful mint, tough stems removed
- 1/3 cup olive oil
- 1/2 garlic clove, minced
- 2 tsp capers
- 2 tsp wholegrain mustard
- 1 tbsp anchovy fillets, chopped
- 1/2 lemon, zested and juiced
- KIWI SALAD
- 3 kiwis, peeled and sliced
- 2 spring onions, thinly sliced
- 3 radishes, thinly sliced
- 1 chilli, finely chopped
- 1 avocado, diced
- TO SERVE
- 2 x 250g steaks
- 1 tub hummus
Instructions
LENTIL TORTILLAS
SOAK lentils in water at room temperature overnight.
BLEND lentils along with the water in a blender until smooth. Season to taste.
HEAT a non-stick frying pan over medium-high heat and grease with cooking spray. Add about 3 tablespoons of batter to the pan and, using the back of a metal spoon or off-set spatula, spread the batter into a rough 10 cm circle.
COOK for 1 minute, then use a spatula to carefully flip to the other side. Continue to cook the tortilla for 3–5 minutes, flipping occasionally, until golden and slightly charred. Repeat with the remaining batter. Set aside to cool.
NEATEN up the tortillas by trimming them with a 10 cm cookie cutter, if desired.
SALSA VERDE
BLEND all ingredients in a food processor until combined, but still fairly coarse.
KIWI SALAD
ADD all ingredients into a bowl and toss gently to combine.
TO ASSEMBLE
HEAT a greased griddle pan over high heat. Season steak and cook for 2 minutes on either side or to desired doneness. Allow steaks to rest for 10 minutes before slicing.
REHEAT lentil wraps in a dry frying pan.
SPREAD a layer of hummus on the lentil wraps and pile on the salad, steak and salsa verde. Enjoy!
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https://www.foodandhome.co.za/on-shelf/chicken-satay-skewers
Kirsty is the food assistant on the Food&Home team. Usually baking up a storm, snapping pics on her camera or buried in her beloved recipe books, she also spends her time tinkering on the piano, doing contemporary dancing and enjoying the beautiful outdoors.
