Enjoy lentil wraps for any meal. These savory protein packed pancakes are common in Indian cooking, (known as Chilla), and can be served for breakfast, lunch, or really any time of day. And they're sturdy enough for your toughest filling!
Ingredients
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- 1/2 cup Petite Crimson Lentils
- 1 cup of loosely packed spinach
- 2 tablespoons nutritional yeast
- Pinch of salt
- 1 1/4 cups of warm water
Directions
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- Rinse the lentils, then add to a bowl and let soak for at least 1 hour.
- After soaking, drain and rinse the lentils and add to a blender.
- Add spinach and nutritional yeast to the blender and mix well together.
- Warm up a non-stick pan over medium heat (or use oil, if not using a non-stick pan), then pour the batter in a circle in the center of the skillet, as if making a pancake. Using the back of a ladle, gently spread out the batter into a thin layer.
- Cook for 3 minutes and flip once the edges loosen from the pan's surface. Gently flip the wrap and cook on the other side for another 1-2 minutes.
- Repeat until you've used up all the batter and fill with whatever you fancy!
