Go Back
Lentil Pockets
Prep Time
45 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
 
Easy, delicious lentil pockets. Earthy lentils folded into flour tortillas are the perfect snack for camping, rafting, and hiking.
Course: Lunch, Snack
Servings: 24
Author: Emily
Ingredients
  • 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:
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne powder
  • 1/4 tsp red pepper flakes
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • can use any seasonings of choice
Instructions
  1. 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.
  2. Remove lentils from heat and add in seasoning of choice. Let cool for 5-10 minutes.
  3. Cut tortillas in half.
  4. 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.
  5. 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).
  6. After all pockets are assembled, bake at 350 degrees for 20 minutes, turning half-way through.