Instructions

1. Rinse the lentils and remove any debris.
2. Put them in a food processor or liquidizer. Add the water and soak for 3 hours.
3. Add a pinch of salt, then the wild garlic leaves.
4. Blend 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).
5. 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! You can use a tortilla maker too.
6. Heat the pan over medium heat.
7. When hot, spoon a ladleful of batter into the hot pan and, using the back of the spoon, spread it out evenly into a circle.
8. Cook for about 4-5 minutes or until the surface is no longer wet and the wrap can be easily moved with a spatula.
9. Flip the wrap and cook for another 2-3 minutes.
10. Place the lentil wrap on a plate with a spatula and make more wraps, using up all the batter.
11. Serve at room temperature.