Spring onion and dill lentil wraps
These spring onion and dill lentil wraps are perfect for wrap-style sandwiches or for dipping. I also have them instead of bread with hearty soups and stews. They are gluten-free, low-carb and vegan, so fit in most diets.
Ingredients
Method
- Rinse the lentils under running water then transfer them to a liquidiser or food processor.
- Pour over the water and rest for 3 hours.
- Add a pinch of salt & black pepper, then the lemon juice & zest.
- Finely chop the spring onion (green part too) then add to the lentils together with the garlic.
- Blend the lentil mixture until you have a medium thick pancake-like batter.
- Add the dill, a drop of oil 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’re using 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 the batter.
- Serve at room temperature.