🫓 2-ingredient lentil wraps

6 wraps · prep 10 min + 3 h de trempage · cook 15 min

Ingredients

• 190 g dry red lentils
• 480 ml water
• Salt

Method

1. Rinse the lentils under running water until the water runs clear.
2. Soak them in the water at least 3 hours, overnight for preference. That soak is what lets everything blend with no flour and no yeast.
3. Pour the water and lentils into a high-speed blender, salt, and blend to a perfectly smooth batter.
4. Heat a non-stick pan and pour in about 80 ml of batter. Swirl the pan to spread it thin. If your pan sticks, a little oil is enough.
5. Allow 1 to 2 min per side over medium heat.
6. Fill as you like: these wraps fold without cracking, unlike most gluten-free flatbreads.

Adapted from The Cooking Foodie (YouTube)

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