Lemon and dill lentil wraps
These lemon and dill lentil warps are fresh and zesty, perfect for spring and summer days! They are gluten-free, low-carb, low-cal and vegan, so they are suitable for most diets. Use them like tortilla warps, or serve them with dips, pastes, chutney or spreads.
Ingredients
Method
- Rinse the lentils under running water then transfer them to a liquidizer or food processor.
- Add the water and rest for 3 hours.
- Add the salt, lemon juice & zest, then blend the lentils until you have a pancake-like batter.
- Add the dill, oil and chickpea flour and blitz again for a few seconds until the batter is smooth and a bit frothy.
- Lightly spray or grease a non-stick pancake or frying pan with olive oil. Make sure 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 a 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 3 minutes or until the surface is no longer wet and the wrap can be easily moved with a spatula.
- Flip the wrap with the spatula and cook for another 2 minutes or so.
- Transfer the wrap to a plate and make 3 more wraps from remaining batter.
- Serve at room temperature.