Servings: 5 wraps
Ingredients
- 1 cup red lentils
- 3/4 cup water (plus more for soaking)
- 1 cup Parmigiano Reggiano, roughly chopped
- 1/2 tsp salt
- oil for the pan
Instructions
- Place the lentils in a bowl and cover with water. Let soak for at least 4 hours, or ideally overnight.
- After soaking, drain and rinse the lentils well to remove any bitterness.
- Add the soaked lentils to a blender with the water, Parmigiano Reggiano, and salt. Blend until you get a smooth, pancake-like batter.
- Heat a skillet over medium heat and lightly coat with oil. Pour in the batter (like you would for a pancake), spreading it evenly into a thin layer.
- Cook until the surface looks dry and the underside is golden and crisp. Do not flip too early—wait until it’s fully cooked through on one side before flipping (this may take a few minutes, depending on the thickness and heat).
- Once the bottom is cooked and crisp, flip and cook the other side for another 2–4 minutes until golden. Remove from the pan and serve with your desired toppings.
Video
Notes
-I like a more neutral-flavored lentil for this recipe. Yellow lentils are another good option.
Nutrition
Calories: 205kcal | Carbohydrates: 22g | Protein: 16g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 557mg | Potassium: 362mg | Fiber: 11g | Sugar: 1g | Vitamin A: 170IU | Vitamin C: 2mg | Calcium: 258mg | Iron: 3mg
Nutrition values are approximate and may vary.
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