Lentil Wraps (Vegan, Gluten-Free)
Description
This lentil wraps recipe will soon be your go-to when you are looking for a vegan, gluten-free alternative to bread. Tasty and delicious and perfect to serve with Chickpea & Spinach Curry!
Ingredients
Scale
1 cup red lentils
2 cups water
1 pinch sea salt
Instructions
- Soak the red lentils in twice the volume of water for 3 hours
- Strain the lentils and rinse them well
- Place the lentils, water, and salt in a blender
- Blend completely until you have a batter consistency
- Heat a very good quality non-stick pan until very hot
- Put one ladle full of batter onto the heated pan (similar to pancakes)
- Flip when small bubbles appear & burst, adjusting the heat so as not to cook too fast or too slow
- Don’t worry about getting the first one or two wrong
- Cook the other side until slightly browned but not burnt
- Repeat this process until the batter mixture is finished
Notes
- I like to do a big batch of these, 2 times the recipe as they freeze very well
- I love to stir in the batter fresh coriander, garlic, chilli flakes but any herbs & spices work
- This can be used as a savoury breakfast item with nut butters
- Use this as your healthy high protein bread replacement or great served as a side with a curry
- The batter also works well when rested first or even overnight
- Red lentils are very creamy but you can swap to alternative lentils or mong beans
- All beans & pulses are best soaked even overnight which starts the sprouting process making them easier to digest
