Ingredients
Equipment
Method
Main Method
- Rinse the red lentils in a fine-mesh strainer until the water runs mostly clear.
- Cover the rinsed lentils generously with water and soak for 4–8 hours or overnight.
- Drain the lentils and rinse them again. Discard the soaking water; use fresh water for the batter.
- Blend the soaked lentils with 1 1/2 cups fresh water and the salt for 45–90 seconds, until completely smooth.
- Let the batter rest for 5–10 minutes so it thickens slightly and cooks more evenly.
- Heat a nonstick skillet or well-seasoned cast-iron pan over medium heat. Lightly oil only if the pan needs it.
- Pour about 1/3 cup batter into the center of the pan and immediately tilt and swirl it into a thin, even circle.
- Cook for 2–3 minutes, until the edges look dry and the top is mostly set.
- Flip with a thin spatula and cook 1–2 minutes more, until flexible, lightly golden, and cooked through.
Finish
- Transfer each cooked wrap to a plate and cover with a clean towel while the remaining wraps cook. Serve immediately or cool completely before storing.
Nutrition
Notes
Red lentils produce the softest, mildest wraps. Soak 4–8 hours or overnight; a 30–45 minute boiling-water soak is a same-day option. Add 1–3 tablespoons extra water for thinner wraps if needed. Cool completely before refrigerating or freezing with parchment between wraps.
