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3 Ingredient Spinach Lentil Wraps

Prep Time 4 hours
Cook Time 15 minutes
Servings 4 wraps

Equipment

  • blender

Ingredients

  • 1/2 cup/100g Red Lentils
  • 1 cup/250ml Water
  • 1 big handful of Baby Spinach
  • 1/2 tsp of salt* (for over 12 months)
  • Olive oil spray for cooking 

Instructions 

  • Add the lentils and water to a jug and soak for 3-4 hours minimum (soaking for 8-12 yields fluffier wraps)
  • Once soaked, add the spinach and salt (if using) and blend till smooth ~15 seconds 
  • 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

Notes

We reheat by quickly putting them in a pan, in the oven for 5 mins, or in the airfryer for 30 seconds. 
Store in the fridge for 3 days or freezer for 2 months 😋
Note*: you can drain and replace the water at step 2 if you prefer.