Name: Red lentil wrap
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 cup uncooked red lentil; 2 cups room-temperature fresh water; Pinch of salt; Optional: fresh or dried herbs and spices such as oregano, turmeric, paprika, cumin, chilli powder, garlic powder etc

Red lentil wrap

22 Feb 2024

by Wholeness

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Background

This red lentil wrap is basically a high-protein, low-carb, vegan and gluten-free version of the tortilla wraps. It is very similar to the Indian dosa too, which is normally a bit thinner and the batter is traditionally fermented. Use these red lentil wraps with dips or fill them with veggies, falafel and salad - just like you would use a tortilla wrap.

Ingredients

1 cup uncooked red lentil
2 cups room-temperature fresh water
Pinch of salt
Optional: fresh or dried herbs and spices such as oregano, turmeric, paprika, cumin, chilli powder, garlic powder etc

Instructions

Rinse the lentils under running water and remove any debris or bad lentils. Transfer the lentils to a jug and add the water. Let them soak for at least 3 hours, longer if possible.
Add a pinch of salt, then transfer the lentil mixture, including the soaking water, to a blender.
Blend the lentils until you have a smooth, pancake-like batter. Mix in a spoonful of vegetable oil (this is optional, but it will help the wraps not to stick to the pan).
Lightly spray or grease a non-stick pancake or frying pan with oil. It is important that 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 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 4-5 minutes or until the surface is no longer wet and the wrap can be easily moved with a spatula.
Flip the wrap and cook for another 2-3 minutes.
Place the lentil wrap on a plate with a spatula and make more wraps, using up all the batter.
Serve at room temperature.