Lentil Wraps

Steps

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1. 1
   Place red lentils in a heatproof bowl. Pour boiling water over them, ensuring they stay submerged, and soak for 20–25 minutes. Rinse and drain the lentils.
   ▶ ≈0:26
2. 2
   Add 1 cup of fresh water to the lentils and transfer to a blender. Add a couple pinches of salt and blend on high speed until completely smooth, about 1 minute. The texture should resemble a thin pancake batter.
   ▶ ≈1:06
3. 3
   Heat a nonstick pan over medium-low heat. Spread a thin layer of avocado oil across the pan using a paper towel. Pour in about ½ cup of the lentil mixture and gently spread it with a ladle, as if making a crepe. Cook for about 2 minutes.
   ▶ ≈1:52
4. 4
   Use a spatula to gently release and flip the wrap over. Cook the other side for another couple of minutes until both sides are done. The wrap should be durable and pliable.
   ▶ ≈2:32
5. 5
   For the upgraded version: add ½ tsp garlic powder, ½ tsp onion powder, freshly cracked black pepper to taste, and about ½ cup packed spinach to the blender with the remaining lentil mixture. Blend on high speed for about 30 seconds until completely smooth and vibrant green.
   ▶ ≈3:04
6. 6
   Cook the spinach-lentil wraps using the same method: heat the pan over medium-low heat, spread a thin layer of oil, pour in about ½ cup of the spinach-lentil mixture, gently spread it out, and cook for 2 minutes. Flip and cook the other side for another couple of minutes.
   ▶ ≈3:42
7. 7
   Allow the wraps to cool. Store them in the refrigerator for up to 1–2 weeks or freeze them. Lightly heat before using. Fill with your choice of ingredients such as seasoned tofu, vegetables, grains, or herbs.
   ▶ ≈4:21