Rinse the lentils under running water, put them in bowl and add the water. Let them soak for at least 3 hours, longer if possible.
Transfer the lentil mixture (including the soaking water) to a blender.
Peel the garlic, turmeric & ginger roots then chop them. Add these to the blender. Add the garam masala, salt and pepper too.
Blend the lentils 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).
Lightly spray or grease a non-stick pancake or frying pan with oil. It is important that you use a non-stick pan, otherwise the batter will stick to the pan!
Heat the pan 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 becomes solid and the wrap can be easily moved with a spatula.
Flip the wrap and cook for another 2-3 minutes.
Place the lentil wrap on a plate with a spatula then make more wraps, using up all the batter.
Serve at room temperature.