I heard about these delicious, nutritious and super-simple wraps while listening to Corinne Nijjer’s fabulous podcast – thanks Corinne! (Don’t forget to check out my interview with Corinne, while you’re there :).) A quick Google revealed several variants of the basic recipe. Here’s my take on this modern classic.
Ingredients:
3/4 cup split red lentils
1 1/4 cups water
2 tsp onion flakes
2 tsp ground cumin
Method:
Rinse lentils in a fine strainer, then drain and soak in 1 1/4 cups water for at least 4 hours.
Blend with spices in a food processor or blender, on top speed, for 1 minute or until it forms a thick, completely smooth batter.
Preheat a non stick frying pan on medium-high heat.
Use a 1/4 cup measure to scoop the batter into frying pan. Tip the frying pan a little to allow batter to spread out. Cook until bubbles form (about 1-2 minutes).
Flip and cook until lightly browned on both sides.
Delicious served warm or cold, filled with salad or steamed vegetables.
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