Ingredients
1 cup dried split red lentils
1 to 1 1/2 cups water or vegetable broth (for soaking and blending)
1 cup fresh spinach
1/2 tsp salt
Optional spices: garlic powder, cumin, nutritional yeast, smoked paprika, turmeric, Italian seasoning
Instructions
- Rinse lentils and soak in water or broth for 3–6 hours at room temperature.
- Blend soaked lentils and soaking liquid until completely smooth.
- Add fresh spinach, salt, and any optional seasonings; blend again until well combined.
- Heat a lightly greased non-stick skillet over medium to medium-low heat.
- Pour about 1/2 cup batter into the pan and spread thin into a circle using the back of a spoon or measuring cup.
- Cook until edges lift and bottom is set, about 2–3 minutes, then flip and cook another 1–2 minutes.
- Place cooked wraps on a plate and cover with a damp towel to keep soft and pliable.
- Repeat until all batter is used.
Notes
- Add grated vegetables like carrot or zucchini or fresh herbs for extra flavor and nutrition.
- For a sweet version, omit savory spices and add cinnamon or sweetener.
- Use a good non-stick pan and spread batter thin to avoid sticking or tearing.
- Cover cooked wraps with a damp towel to maintain softness.
- Prep Time: 3–6 hours (soaking)
- Cook Time: 20–25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 wrap (medium)
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
