Step 1

You can watch the video in the post for visual instructions.Rinse the lentils in a sieve under running water.

Step 2

Transfer them to the blender with the broth (or water and salt), and leave to soak for 3-4 hours.

Step 3

Blend the mixture for 2 minutes, or until the batter is smooth and lump-free.

Step 4

Heat a little oil in a non-stick pan/ skillet. Once hot, reduce the heat to medium-low and pour in enough batter to make a thin layer across the bottom of your pan, spreading it with the back of a spoon as needed.Note that the batter will thicken as it sits, so I recommend pulsing it for a few seconds between cooking each wrap. You may need more water/broth to bring it back to a pancake batter consistency.

Step 5

Cook for about 3-4 minutes, flip it over when the edges start pulling away from the pan, and continue to cook for 1-2 minutes. Then transfer them to a plate, covered with a damp kitchen towel.

Step 6

Repeat this with the remaining batter, adding more oil to the pan as needed.

Step 7

Enjoy the red lentil wraps with the fillings or toppings of your choice!