Instructions

1. Rinse the lentils under running water, then put them in a food processor. Add the water and soak them for 3 hours.
2. Grate the courgette and put it in a sieve. Add the salt, toss well and let it rest for 30 minutes, then squeeze out the liquid.
3. When the lentils have soaked for 3 hours, add the courgette and garlic, then season with black pepper.
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 evenly, making a circle.
8. Cook for about 3 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 minutes or so.
10. Remove the wrap to a plate, then make more wraps, using up the batter.
11. Serve at room temperature.