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.