Instructions

1. Rinse the lentils under running water, put them in bowl and add the water. Soak for 3 hours.
2. Transfer the lentil mixture with the soaking water to a blender.
3. Add the garlic, coriander, cumin, salt and pepper.
4. Blend until you have a smooth batter. Add a small spoonful of vegetable oil (this is optional, but it will help the wraps not to stick to the pan).
5. Lightly spray or grease a non-stick frying pan with oil then heat it over medium heat.
6. Spoon some batter into the hot pan and, using the back of the spoon, spread it out evenly into a circle.
7. Cook for about 3-4 minutes or until the surface is no longer runny and you can move the wrap easily with a spatula.
8. Flip the wrap and cook for another 2-3 minutes.
9. Remove the lentil wrap to a plate then make more wraps, using up the batter.
10. Serve at room temperature.