1 cup red lentils whole or split
2 cups water
A pinch of salt.
Instructions
Add the red lentils and water to a blender jug and leave them soaking for at least three hours.
Add a pinch of salt and blend the lentils with the water remaining after soaking them. You don’t need to rinse them, add more water or take water out.
Blend the lentils until you have a smooth batter. For this part, you will need to use a high-speed blender, food processor, or immersion blender.
Using a ladle or cup, pour some lentil batter into a hot non-stick pan.
Spread the batter into the pan using the back of the spoon or cup and move it in a circular motion until the batter is evenly spread.
Cook for about 4-5 minutes (medium-high heat) or until the wrap can be easily flipped. Flip the wrap and cook for another 4-5 minutes. If the wraps are getting too brown, bring the temperature to medium heat.
Place the wraps on a plate and repeat until all the batter is gone. You can stack the wraps as the steam will help them get pliable and stretchy.
Notes
You need a proper non-stick pan for this recipe.
Stack them on top of each other in a kitchen towel when you finish cooking them. The steam helps make them pliable and stretchy while they sit with each other.
Nutrition
Calories: 159kcal | Carbohydrates: 27g | Protein: 12g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 9mg | Potassium: 430mg | Fiber: 14g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 3mg
