Simple, vegan and gluten-free red lentil wraps. Perfect for filling with delicious hummus, vegetables, falafel or other ingredients of your choice. Ideal for those looking for a healthy and gluten-free alternative to classic wheat tortillas. Vegan, oil-free, gluten-free.
Provide a large bowl. Pour in red lentils, water, garlic granules, salt, lemon juice and pepper and stir until everything is well combined.
300 g red lentils, 625 ml Water, ½ tbspn Garlic granules, ½ tbspn Salt, Pepper to taste, 1 EL Lemon juice
Cover and let steep for four hours.
After the infusion time is up, transfer to a high-powered blender and blend on high speed until a uniform dough is formed. The batter should be runny enough to easily pour into the pan. If in doubt, add a small sip more water, but dose carefully, otherwise the dough may become too thin.
Heat well coated pan (without oil) and pour in ½ cup to 1 cup each (depending on size of pan) of batter and smooth with a crêpe batter spreader. Alternatively, use another object or swirl the pan. NOTE: The tortillas will be best if you use a dough spreader.
Bake until the dough is used up, stacking the tortillas on top of each other to keep them nice and warm. Fill as desired, store in refrigerator or freeze.