Red lentil wrap
This red lentil wrap is basically a high-protein, low-carb, vegan and gluten-free version of the tortilla wraps. It is very similar to the Indian dosa too, which is normally a bit thinner and the batter is traditionally fermented. Use these red lentil wraps with dips or fill them with veggies, falafel and salad – just like you would use a tortilla wrap.
Ingredients
Method
- Rinse the lentils under running water and remove any debris or bad lentils. Transfer the lentils to a jug and add the water. Let them soak for at least 3 hours, longer if possible.
- Add a pinch of salt, then transfer the lentil mixture, including the soaking water, to a blender.
- Blend the lentils until you have a smooth, pancake-like batter. Mix in a spoonful of vegetable oil (this is optional, but it will help the wraps not to stick to the pan).
- Lightly spray or grease a non-stick pancake or frying pan with oil. It is important that you use a non-stick pan, otherwise the batter will stick to the pan! You can use a tortilla maker too.
- Heat the pan over medium heat.
- Spoon some batter into the hot pan and, using the back of the spoon, spread it out evenly into a circle.
- Cook for about 4-5 minutes or until the surface is no longer wet and the wrap can be easily moved with a spatula.
- Flip the wrap and cook for another 2-3 minutes.
- Place the lentil wrap on a plate with a spatula and make more wraps, using up all the batter.
- Serve at room temperature.