Gluten Free Lentil/Brown rice & Spinach Tortilla

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 29.6
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 79.8 mg
  • Total Carbs: 5.6 g
  • Dietary Fiber: 1.4 g
  • Protein: 1.6 g

View full nutritional breakdown of Gluten Free Lentil/Brown rice & Spinach Tortilla calories by ingredient

Number of Servings: 8


    1. Brown Rice, long grain, 0.5 cup
    2. Lentils, 0.5 cup
    3. Spinach, fresh, 2 cup
    4. Salt, 0.25 tsp
    5. Water, tap, 0.5 cup (8 fl oz)


Soak the two ingredients in cold water for 6 hours, or all night. Drain the water and grind both the rice and lentils to a fine texture (note: as you are grinding, add water until you have a batter-like consistency). add salt to taste & Spinach grind it little more.
Use a non-stick frying pan. Warm the pan so it is just hot , remove from heat. Do not add any cooking oil at this stage. Spoon in several large tablespoons of the mixture into the center of the pan and using the back of the spoon, spiral the mixture out to the edge of the pan and place on a medium/high heat. As the mixture starts to firm, use a little cooking oil around the edge of the pan.
Check the underneath of the tortilla - you want it to be a fairly dark brown. Then turn it over - the second side will have a different texture from the first and will not go a deep brown.
Remove from the pan and fold in half & sever it hot.

Number of Servings: 8

Recipe submitted by SparkPeople user VIRGO2010.