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Red lentil wraps

Robin, Knead to Cook
Prep Time 1 hr
Cook Time 12 mins
Course bread, Breakfast, lunch, taco, wraps
Cuisine Indian
Servings 8 wraps


  • 1 High powered blender
  • 1 non stick or cast iron saute pan



  • 1 cup red lentils
  • 2 cups fresh water for soaking
  • 1 cup fresh water for blending
  • 1 clove fresh garlic clove
  • 1 tsp coarse salt
  • 1 tsp smoked paprika
  • 1 tsp turmeric powder or a curry blend
  • freshly cracked pepper
  • Spray oil for cooking



  • Soak your cup of red lentils in 2 cups of water for 3 hours or so.
  • Drain the lentils in a fine mesh strainer and rinse with cold water.
  • Add your lentils to your blender.
  • Add 1 cup of fresh water to the blender along with the spices.
  • Blend until creamy, batter will resemble the texture of pancake batter.
  • Preheat your sauté pan over low/medium heat with a spritz of oil for cooking.
  • Pour about 1/2 cup or so of the batter into the prepared, well heated pan and allow to cook for 2-3 minutes on each side. Much like pancake batter, you'll see bubbles appear once the wrap is ready to be flipped.
  • Remove and allow to cool on a rack. Serve immediately or allow to cool. Once cooled, store in an airtight container for 4 days or freeze.