Roasted garlic and coriander lentil wraps
These roasted garlic and coriander lentil wraps are super easy to make. They are gluten-free, vegan, low-carb and low cal so they fit most diets. You can use them instead of tortilla wraps, or for dipping or with soups and stews (instead of bread).
Ingredients
Method
- Rinse the lentils and remove any debris.
- Put them in a food processor or liquidiser. Add the water and soak for 3 hours.
- Meanwhile, roast the garlic and let it cool if you don’t have any pre-roasted garlic.
- 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.
- 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).
- Add the coriander leaves and whiz again for a few seconds.
- 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!
- Heat the pan over medium heat.
- When hot, spoon a ladleful of batter into the hot pan. Using the back of the spoon, create a thin circle.
- Cook for about 3 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.
- Transfer the lentil wrap to a plate with a spatula and make more wraps from the remaining batter.
- Serve at room temperature.