Red lentil tortillas
Adapted from:Original Recipe

• 1 cup split or whole red lentils, rinsed and drained
• 2 cups water
• 1 tsp of Badia complete seasoning
• 1 tsp of ancho chili powder
• 1/2 tsp of yondu

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INSTRUCTIONS

1. Combine the rinsed lentils and water in a medium bowl or other container; loosely cover. Let stand, at room temperature, for at least 6 hours or up to 12 hours.
2. Do not drain lentils.
3. Add the entire contents of the bowl (soaked lentils and remaining water), seasonings and yondu to a blender or food processor, Blend on HIGH speed until completely smooth (no tiny bumps) stopping once or twice to scrape down the sides of the container. The batter should look somewhat fluffy. Scrape into a bowl or measuring cup.
4. Heat a nonstick skillet (well-seasoned cast-iron skillet is ideal), or a nonstick griddle, to medium heat (no hotter).
5. Once warm, add 1/4 cup of batter to the center of the pan (the recipe yields 2 cups of batter). Using a metal spoon, spread the batter into a 6-inch circle.
6. Cook1 to 1-1/2 minutes until the surface of the tortilla appears dry. Slide a spatula underneath and flip. Cook about 1 minute longer to brown other side. Transfer to a cooling rack and cool completely.
7. Repeat with the remaining batter.