Instructions

1. Rinse the lentils under running water, then put them in a jug. Add the water and soak them for 3 hours.
2. Transfer the lentils with the soaking water to a blender.
3. Add the garlic and spinach.
4. Blend until you have a smooth batter - the thickness should be similar to single cream.
5. Add a spoonful of vegetable oil (this is optional, but it will prevent the wraps sticking to the pan).
6. Lightly spray or grease a non-stick frying pan with oil, then heat it over medium heat.
7. Using a small ladle, spoon some batter into the hot pan and, using the back of the ladle, spread it out evenly into a circle.
8. Cook for about 3-4 minutes or until the surface is no longer wet and you can move the wrap easily with a spatula.
9. Flip the wrap and cook for another 2-3 minutes.
10. Remove the wrap to a plate then make more wraps, using up the batter.
11. Serve at room temperature.