3 Ingredient Spinach Lentil Wraps
Equipment
- blender
Ingredients
- 100 g dried red lentils
- 250 ml water
- 1 handful baby spinach
- 1/2 tsp sea salt (omit for under 12 months)
- 1 tsp olive oil (for cooking )
Instructions
- Add the lentils and water to a jug and soak for 3-4 hours minimum (soaking for 8-12 hours yields fluffier wraps)
- Once soaked, add the spinach and salt (if using) and blend till smooth ~15 seconds (you can drain and replace the water here, a little less that initially added).
- Spray a pan with olive oil and cook on medium/high, using approx 1/4 cup of the mix. Spread with a spatula to thin out into a wrap shape, and cook for 2 mins each side before flipping and cooking a further 1-2mins. Treat for 4-5 wraps.
- Best served warm
Storage
Store in the fridge for 3 days or freezer for 2 monthsNotes
We reheat by quickly putting them in a pan, in the oven for 5 mins, or in the airfryer for 30 seconds.