Rinse the lentils under running water, put them in bowl and add the water. Soak for 3 hours.
Transfer the lentil mixture with the soaking water to a blender.
Add the garlic, coriander, cumin, salt and pepper.
Blend until you have a smooth batter. Add a small 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 frying pan with oil then heat it 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 3-4 minutes or until the surface is no longer runny and you can move the wrap easily with a spatula.
Flip the wrap and cook for another 2-3 minutes.
Remove the lentil wrap to a plate then make more wraps, using up the batter.
Serve at room temperature.