This is a fab quick lunch that is healthy and gluten free. The red lentil wraps are packed with protein but you do have to remember to soak the lentils beforehand. The ingredients below will feed 2 hungry people.
Makes 4-5 pancakes
INGREDIENTS
For the wraps
- 150g red lentils
- 300ml water
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp grund coriander
- 1 tsp smoked paprika
- 1/2 tsp ground turmeric
- 1/2 tsp chilli powder
- 1 garlic clove
- 1/4 cup chickpea flour
Oil
- Mixed leaves
- 1 avocados
- 1 carrot
- 1 tin of black beans
- Coconut yoghurt
- Sriracha sauce
- Handful of mint
- Handful of coriander
- 1 lime
METHOD
- Place the lentils into a bowl and cover with at least twice the amount of water. Leave to soak for a minimum of 3 hours (or overnight)
- Drain and rinse the lentils well, then add to a blender with 300ml filtered water and the rest of the pancake ingredients. Blend until you get a smooth batter. It should be similar to a crepe batter; if it is too thick add a splash of water.
- Heat some oil in a non-stick pan.
- Add a ladle full of the batter to the pan and fry for a few minutes. Once it starts to bubble up a bit, flip the pancake over and fry from the other side for another 2 minutes. Continue for the remaining batter. Depending on size, you will get app. 4-5 pancakes.
- Peel and cut the avocado. Drain and rinse the beans. Cut the carrot into long thin sticks.
- When the lentil pancakes are ready, start loading them.
Add leaves, chopped avocado, carrot sticks and a tablespoon of black beans. Drizzle over some yoghurt and some sriracha sauce. Tear off a few of the mint and coriander leaves, add to the wrap. Lastly drizzle with some lime juice. - Enjoy immediately.
Recipe created exclusively for The Good Glow by The Nourished Bowl. We hope you enjoy this recipe. Please tag us @thegoodglow.ie and @thenourishedbowl if you try it!
