Grain free, nut free and dairy free, these delicious wraps pack a massive protein punch and are strong and flexible enough to tame any filling you care to throw into them. Create them small or large. They are very pliable, so bend, fold or roll them for tacos, wraps and tortillas or just use them as a tasty sponge to mop up curries and sauces.
Lentils have been a staple of Middle Eastern and Indian cuisine for thousands of years and are one of the greatest functional foods on the planet. For vegetarians, they are an important source of nutrition and contain the highest amount of protein originating from any plant. These red lentils (which are actually orange) are an inexpensive pantry gem that stay shelf stable with goodness for years!
Best of all, this recipe is super simple. You just need to soak the lentils, blend everything together into a batter and then cook them just as you would a pancake. They have a very delicate nutty flavor and are a versatile favorite in our house.
1 cup red lentils (uncooked)
2 cups water
½ teaspoon salt
1-2 teaspoons maple syrup (or honey)
½ teaspoon of garam masala
Coconut oil or ghee for cooking (optional)
Method can be found here: