SAVORY RED LENTIL WRAPS
This is one of those recipes you will wish you’d been making a long time ago once you realize how easy it is.
Flat bread such as these, are my go-to pizza crust and of course they are just perfect for tacos, burritos, enchiladas, and quesadillas. Often, I buy them yet making them myself is my preference. I can control exactly what goes into them and adding herbs and spices makes the most perfect wraps ever in my view.
You really must try these for yourself. Let me know how you like them and post your pictures on social media. Let's get everyone making great food.
INGREDIENTS:
1 cup split red lentils, well rinsed and drained
2 cups water plus more if needed
1 tsp garlic and onion powder
½ tsp sea salt and black pepper, to taste
Herb and spice mix as desired, see suggestions below
DIRECTIONS:
SEASONING BLENDS:
TERI’S TIPS:
This is one of those recipes you will wish you’d been making a long time ago once you realize how easy it is.
Flat bread such as these, are my go-to pizza crust and of course they are just perfect for tacos, burritos, enchiladas, and quesadillas. Often, I buy them yet making them myself is my preference. I can control exactly what goes into them and adding herbs and spices makes the most perfect wraps ever in my view.
You really must try these for yourself. Let me know how you like them and post your pictures on social media. Let's get everyone making great food.
- Side accompaniment
- Prep Time: 20 minutes plus soaking time
- Yield: approx. 8-10, 7-8 inch wraps
- Vegan, gluten-free. nut, soy and flour free
INGREDIENTS:
1 cup split red lentils, well rinsed and drained
2 cups water plus more if needed
1 tsp garlic and onion powder
½ tsp sea salt and black pepper, to taste
Herb and spice mix as desired, see suggestions below
DIRECTIONS:
- Place the lentils in a bowl and cover with 2 cups water. Place in the fridge to soak 4 hours or overnight then transfer it all to a high-speed blender with salt and pepper, blending until the mixture is smooth and creamy.
- Use the batter as is or blend in one of the seasoning mixes below adding a splash of water if needed to create a pourable mixture. It will resemble pancake batter.
- When ready to cook, warm one or two non-stick sauté or cast iron pans over medium high heat. While you can cook in a cast iron pan, you will been to add oil.
- Using a ladle, scoop up approximately 1/3 cup of the batter and pour into the hot pan(s), spreading with the back of the ladle into a thin 6-8 inch diameter, or as desired.
- Cook for approximately two minutes or so, until the wrap firms up and lifts around the edges. Flip and cook another minute or so until slightly browned.
- Transfer to a towel lined pan and keep warm in a 200F oven while cooking the remaining batter adding additional oil as needed. Enjoy as you wish.
SEASONING BLENDS:
- East Indian: ½ tsp each curry, coriander and cumin powder, ¼ tsp turmeric, cayenne and ¼ tsp black pepper
- Mexican: ½ tsp each chili powder, smoked paprika and dried oregano
- Italian: 1 tsp Italian blend or ½ tsp each dried basil, oregano, rosemary and thyme, pinch chili flakes if desired
- Provence: 1 tsp herbs de Provence
TERI’S TIPS:
- Add 1 tsp olive oil to the batter, if desired
- Sprinkle top side of the batter with caraway, cumin. poppy, sesame or fennel seeds before turning for added appeal and flavor.
- Blend in ¼ cup fresh herbs, spinach or sun-dried tomatoes, if you wish.
- These freeze fabulously. Store in the freezer with parchment paper between each wrap and pack into a freezer bag.