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Lemon and dill lentil wraps

These lemon and dill lentil warps are fresh and zesty, perfect  for spring and summer days! They are gluten-free, low-carb, low-cal and vegan, so  they are suitable for most diets. Use them like tortilla warps, or serve them with dips, pastes, chutney or spreads.  
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ cup raw red lentils
  • 1 cup water room-temperature
  • ½ tsp salt
  • Juice and zest of ½ lemon
  • 1 handful dill leaves
  • 1 tsp olive oil
  • 2 Tbsp chickpea flour

Method
 

  1. Rinse the lentils under running water then transfer them to a liquidizer or food processor.
  2. Add the water and rest for 3 hours.
  3. Add the salt, lemon juice & zest, then blend the lentils until you have a pancake-like batter.
  4. Add the dill, oil and chickpea flour and blitz again for a few seconds until the batter is smooth and a bit frothy.
  5. Lightly spray or grease a non-stick pancake or frying pan with olive oil. Make sure you 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 a medium heat.
  7. Spoon some batter into the hot pan and, using the back of the spoon, spread it out evenly into a circle.
  8. Cook for about 3 minutes or until the surface is no longer wet and the wrap can be easily moved with a spatula.
  9. Flip the wrap with the spatula and cook for another 2 minutes or so.
  10. Transfer the wrap to a plate and make 3 more wraps from remaining batter.
  11. Serve at room temperature.