I’ve been off the grid all weekend. Like seriously off the grid, no cell service, out in the middle of nowhere, well, almost nowhere. We went rafting on the Lochsa River in Northern Idaho with my cousin and her husband. They are expert rafters. Kris and I…not so much, but we’re learning. The Lochsa River is all Class III and Class IV rapids. Pretty big stuff; I was nervous. We went rafting, hot springing, and camping. It was an awesome weekend!!! And I made these lentil pockets for snacks. Fitting because my cousin is the one who gave me the idea for lentil pockets.
We go rafting every year in Oregon with my family, and a few years back my cousin brought lentil pockets for everyone. We devoured them, and I fell in love. My lentil love affair. (Expect many, many more lentil recipes on this blog). I’ve been making lentil pockets ever since. They’re perfect for outdoor activities…boating, camping, rafting, hiking. You can season them any way you want. I’ve done anything from Mexican seasonings to spicy to curry flavored.
Lentil pockets are the best. They are incredibly easy to make. Cook the lentils, season, fold tortillas to make the pockets, and then bake. The only tricky part is folding them, and how you fold them depends on the size of the tortillas. Giant tortillas are best. You cut them into sixths, like six pizza slices and strategically fold the tortilla slices over the filling and into triangles. It’s a little more difficult with eight-inch tortillas, which is what I used for these lentil pockets. I do a lot of my grocery shopping at Winco, and they carry these locally made flour tortillas from Rodriguez Bakery which are AMAZING! They are the only flour tortillas I buy. I used their whole wheat flour tortillas for this recipe.
To make the pockets with eight or ten inch tortillas, you first cut the tortillas in half. Orient the tortilla so that the cut side is perpendicular to you. Place a spoonful (generous tablespoon amount) at the top of the tortilla. Then fold the top point down along the cut side, about two-thirds of the way down. (I think it helps if you have a little bowl of water handy and use a little bit of water to help the tortilla stick together). Then diagonally fold the tortilla towards the round edge. It should start to resemble a triangle at this point. Finally, fold the pocket back over itself to seal the last open side. Place the pocket seal side down on a baking sheet. Bake for 20 minutes, turning halfway through. Baking the lentil pockets will seal them shut.
We ate all of these lentil pockets after rafting on Saturday afternoon. It’s amazing how much of an appetite you can work up when you’re paddling like your life depends on it! I did not want to flip or fall out of the boat and was willing to do anything to prevent taking a swim. We went rafting both on Saturday and Sunday. So much fun! Whitewater rafting is such a blast!!! If you’ve never done it, highly recommend trying it. I was planning on taking pictures of us eating the lentil pockets on the trip but whitewater rafting, rain, and camping don’t really jive with a nice camera. I thought I’d just snap some pictures with my iPhone but we ate the lentil pockets so fast and I was so hungry, I totally spaced it! Next time!
- 1 lb bags of dry lentils (you don't have to use all the lentils, save the rest to add to salads, eggs, veggie stir fries, etc)
- 12 whole wheat flour tortillas
- For Mexican Seasoned Lentil Pockets:
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp chili powder
- ¼ tsp cayenne powder
- ¼ tsp red pepper flakes
- ¼ tsp pepper
- ½ tsp salt
- (can use any seasonings of choice)
- To cook lentils, place lentils in a sauce pan and cover with 2 inches of water. Cover and bring to a boil over medium high heat. Reduce heat and let simmer for 15-20 minutes until soft.
- Remove lentils from heat and add in seasoning of choice. Let cool for 5-10 minutes.
- Cut tortillas in half.
- To assemble the pockets, align tortilla with cut side perpendicular to you. Place a generous tablespoon of lentils on the top point of the tortilla. Fold the cut side of the tortilla straight down over the lentils, staying along the cut side, about two-thirds of the way down. Then fold the tortilla and lentils diagonally down, towards the round edge of the tortilla. The tortillas and lentils should now start to resemble a pocket. Finally, fold the tortilla and lentil diagonally back over the last open edge to seal.
- Place the pocket seal side down on a greased baking sheet. Repeat with remaining tortillas. (You'll likely have leftover lentils. Also you don't have to use up all the tortillas. Just make as many as you want).
- After all pockets are assembled, bake at 350 degrees for 20 minutes, turning half-way through.