I’m bringing you today one of my latest obsessions; I’ve been back in the kitchen, experimenting, sourcing and creating. This recipe is so quick, healthy and a must share! I hope you appreciate it as much as I do.
With only ONE main ingredient, this wrap is so quick to make so it's perfect for a weeknight dinner or a snack. With its fluffy, light and pliable texture, the choice of fillings and ideas are endless! Today, we will be working with lentils.
Lentils are made up of over 25% protein, which makes them excellent for you. Low in calories, high in iron, folate and polyphenols (which also help to improve blood sugar levels). Having lentils each day increases levels your good HDL cholesterol and significantly reduced levels your bad LDL cholesterol and triglycerides.
Lentils are seeds so if you are sensitive to high-FODMAP foods such as beans, onions or garlic this could be great for you!
So what’s the catch? Well, the catch is you need to get the cooking technique and measurements right. And if you're not good at flipping pancakes, keep trying.
Suitable for: gluten free, vegan, plant-based, grain-free, dairy-free, nut-free, sugar-free, and egg-free diets.Look at all these variations!
- Red lentils (1 cup)
- Water (1 cup)
- Salt & pepper (optional)
- note: you can add in any spices / oils / herbs to the mix as you wish
- Soak the lentils for a minimum of four hours. They will expand quite a bit during this process. I like to put them in a large jar of water overnight. When ready to use, rinse until the water runs clear.
- Place the lentils into a high speed blender and just cover with enough water (decide on the thickness you want here).
- Blend until smooth.
- Pour the batter out equally into a non stick skillet and simmer on medium (cooking oil here is optional to taste).
- Be patient and don’t touch. Cover with a lid and leave for 3 minutes.
- Uncover and release the sides carefully with a spatula, then flip as a whole and cook for a further 3 minutes.
- Once flipped, you can then add in your fillings, and fold over exactly like you would an omelette. Or leave as it to create a flat wrap and add in some fresh salad leaves, tomatoes, grilled tempeh, grilled aubergine, vegan cream cheese or pesto……up to you! (120grams of lentils will make 4 wraps)
Enjoy the sweet nutty flavour as is or feel free to anything you like to the batter before cooking for texture and taste.
Once you master this then try out the different varieties of lentils - brown, green, puy, beluga, or yellow.
Make a bulk of them then freeze (3 months) or refrigerate (4 days max) for even easier meals.
For more recipes like this, like Foodie on Facebook