Instructions

1. Rinse the lentils under running water then transfer them to a liquidiser or food processor.
2. Pour over the water and rest for 3 hours.
3. Add a pinch of salt & black pepper, then the lemon juice & zest.
4. Finely chop the spring onion (green part too) then add to the lentils together with the garlic.
5. Blend the lentil mixture until you have a medium thick pancake-like batter.
6. Add the dill, a drop of oil and blitz again for a few seconds until the batter is smooth and a bit frothy.
7. Lightly spray or grease a non-stick pancake or frying pan with olive oil. Make sure you’re using a non-stick pan, otherwise the batter will stick to the pan! You can use a tortilla maker too.
8. Heat the pan over a medium heat.
9. Spoon some batter into the hot pan and, using the back of the spoon, spread it out evenly into a 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 with the spatula and cook for another 2 minutes or so.
12. Transfer the wrap to a plate and make 3 more wraps from the batter.
13. Serve at room temperature.