Lentil Wraps High Protein (Print Version)
# Ingredients:
01 -
¾ cup (150 g) uncooked red lentils
02 -
1 ½ cups (360 ml) veggie stock or plain water with 1/2 tsp salt
# Instructions:
01 -
Put the lentils in a sieve and wash them under cold water.
02 -
Move your washed lentils into a blender with the veggie stock (or your water and salt mix) and let them sit for 3-4 hours.
03 -
Run the blender for about 2 minutes until you've got a smooth mix without any lumps.
04 -
Add a bit of oil to a non-stick pan. Wait till it's hot, then turn the heat down to medium-low.
05 -
Pour some batter into the pan, making it spread into a thin layer using the back of a spoon. Let it cook around 3-4 minutes until the sides start lifting away, then flip it over for another 1-2 minutes.
06 -
Keep making wraps with what's left, giving the mixture a quick pulse if it gets too thick, and adding extra water or stock if it's not flowing like pancake batter anymore.
07 -
Stack your cooked wraps on a plate under a wet kitchen towel. Fill them with whatever toppings you love.
# Notes:
01 -
If you want them sweet, skip the veggie stock and just use water with a tiny bit of salt.
02 -
For tastier savory wraps, try adding some garlic powder, onion powder, smoky paprika, or whatever spices you fancy.
03 -
You can swap in brown lentils if you want, but only use ½ cup (100 g) and soak them longer - at least 10 hours.
04 -
This will make about 10 smaller wraps or 5 big ones.
05 -
The cooking time doesn't count how long you need to soak the lentils.