Description
These delicious Lentil Wraps are a nutritious and gluten-free alternative to traditional wraps, made from blended red lentils soaked and cooked into thin, soft crepes. Perfect for a quick, protein-packed meal, they are versatile and can be filled with your favorite savory or fresh fillings.
Ingredients
Main Ingredients
- 3/4 cup dry red lentils
- 1 1/2 cups vegetable broth (or water with 1/2 tsp salt)
- Oil for cooking (such as olive oil or vegetable oil)
Instructions
- Rinse the lentils: Place the dry red lentils into a sieve and rinse them thoroughly under running water to remove any debris or dust.
- Soak lentils: Transfer the rinsed lentils into a blender. Add 1 1/2 cups of vegetable broth or water with 1/2 teaspoon salt. Allow the lentils to soak for 3 to 4 hours until softened.
- Blend the batter: Blend the soaked lentils and liquid together for about 2 minutes until the mixture becomes a smooth, lump-free batter resembling pancake batter.
- Prepare to cook: Heat a small amount of oil in a non-stick pan or skillet over medium heat. Once hot, reduce the heat to medium-low.
- Cook the wraps: Pour enough batter into the pan to form a thin, even layer across the bottom. Use the back of a spoon to spread it out evenly. Note that the batter thickens as it sits, so pulse it in the blender briefly between each wrap to restore the right consistency. You can add a little water or broth if needed to thin it.
- Flip and finish cooking: Cook the wrap for about 3 to 4 minutes until the edges start to lift from the pan. Flip carefully and cook the other side for 1 to 2 minutes until cooked through and lightly golden.
- Keep wraps warm: Transfer cooked wraps to a plate and cover with a damp kitchen towel to keep moist and warm while cooking the rest.
- Serve: Enjoy the red lentil wraps warm with your choice of fillings or toppings, such as vegetables, spreads, or proteins.
Notes
- Make sure to pulse the batter between cooking wraps to maintain the correct consistency.
- These wraps are naturally gluten-free and high in protein from the lentils.
- You can store leftover wraps in the refrigerator for up to 2 days; reheat gently in a pan or microwave.
- To make thinner or thicker wraps, adjust the amount of batter poured into the pan accordingly.
