Instructions

1. Rinse the lentils and remove any debris.
2. Put them in a food processor or liquidiser. Add the water and soak for 3 hours.
3. Meanwhile, roast the garlic and let it cool if you don’t have any pre-roasted garlic.
4. Push out half of the garlic flesh and add to the lentils (use the remaining garlic for other dishes). Add a pinch of salt and freshly ground pepper.
5. Blend until you have a smooth, pancake-like batter. Mix in a spoonful of vegetable oil (this is optional, but it will prevent the wraps from sticking to the pan).
6. Add the coriander leaves and whiz again for a few seconds.
7. Lightly spray or grease a non-stick pancake or frying pan with oil. It is important to use a non-stick pan, otherwise the batter will stick to the pan!
8. Heat the pan over medium heat.
9. When hot, spoon a ladleful of batter into the hot pan. Using the back of the spoon, create a thin circle.
10. Cook for about 3 minutes or until the surface is no longer wet and the wrap can be easily moved with a spatula.
11. Flip the wrap and cook for another 2-3 minutes.
12. Transfer the lentil wrap to a plate with a spatula and make more wraps from the remaining batter.
13. Serve at room temperature.