Protein-rich Lentil Wraps (Print Version)
# Ingredients:
01 -
¾ cup (150 g) dry red lentils
02 -
1 ½ cups (360 ml) vegetable broth or water with 1/2 tsp salt
# Instructions:
01 -
Rinse the lentils in a sieve under running water.
02 -
Transfer the rinsed lentils to a blender with the vegetable broth (or water and salt) and leave to soak for 3-4 hours.
03 -
Blend the soaked mixture for 2 minutes or until the batter is smooth and lump-free.
04 -
Heat a little oil in a non-stick pan or skillet. Once hot, reduce the heat to medium-low.
05 -
Pour enough batter into the pan to make a thin layer, spreading with the back of a spoon as needed. Cook for about 3-4 minutes until edges start pulling away from the pan, then flip and cook for another 1-2 minutes.
06 -
Repeat the cooking process with the remaining batter, pulsing the mixture in the blender briefly if it thickens, and adding more water or broth to maintain pancake batter consistency.
07 -
Transfer cooked wraps to a plate and cover with a damp kitchen towel. Enjoy with your choice of fillings or toppings.
# Notes:
01 -
For sweet wraps, use water and a pinch of salt instead of vegetable broth.
02 -
Savory wraps can be spiced with onion powder, garlic powder, smoked paprika, or spices of your choice.
03 -
Brown lentils can replace red lentils, but only ½ cup (100 g) is needed, and they require soaking for at least 10 hours.
04 -
The recipe yields 10 small/medium wraps or 5 large wraps.
05 -
The total preparation time does not include soaking time.