We all have our little moments or maybe not so little with bread! That warm slice melts any spread and makes magic in your mouth & heart!
However, regular bread intake, especially white processed premade bread (simple carbohydrates) can lead to weight gain and a higher risk for diabetes, heart disease, and other lifestyle-related chronic conditions.
Here’s where Khanatural slides in, yes check your DM 😉! We believe in holding your hand as you readjust your lifestyle. Many of you have been asking us for healthy meal plans, we hear you, we are on it! But please note: WE DO NOT SPOON FEED YOU, WE LEAD YOU!
We know quitting bread amongst other things, is hard, but today, let’s play with a protein you might have lying around your pantry or perhaps something you never even considered…. RED LENTIS !!!
Let’s make RED LENTIL WRAPS:
Red Lentil Wraps are a type of tortilla-like wrap that is simply made using a batter that contains soaked red lentils, water, and a pinch of salt. This basic recipe can be twisted to add flavour depending on your preferences.
They are pliable, which makes them perfect for roll-ups, tacos, or serving on the side of your favourite Indian curry.
OUR RED LENTIL WRAPS ARE:
- High protein (+_ 12 grams of protein per wrap)
- High fibre
- Easy to prepare
HOW TO MAKE THESE HOMEMADE LENTIL WRAPS
To make this recipe you will need minimal ingredients: red lentils (whole red lentils or split red lentils), water, and optionally a pinch of salt.
For these lentil wraps you need uncooked red lentils. You can find them in most supermarkets, Indian markets, or Asian shops. As well, you could find them online.
If you don’t have red lentils and still want to make this recipe, you can use any other type of uncooked lentils, black beans, or even chickpeas.
- Add the red lentils and room-temperature fresh water to a blender jug and leave them soaking for at least three hours. If you want to speed up the process, you can cut the soaking time by using hot water but the lentils will still need to be soaked for about 30 minutes.
- Add a pinch of salt and blend the lentils with the water remaining after soaking them. You don’t need to rinse them, add more water or take water out. You will need a high-speed blender, an immersion blender, or a food processor. Blend the lentils until you have a smooth batter.
- Using a ladle or cup, pour some lentil batter into a hot non-stick pan. You must use a non-stick pan for this recipe, otherwise, the batter will stick to the cooking pan. You can grease the pan with some coconut oil/olive oil but this is totally optional as no oil needs to be used. If you have a tortilla pan or tortilla maker, they are perfect to use for this recipe.
- Spread the batter into the hot pan using the back of the spoon or cup and move it in a circular motion until the batter is evenly spread. Don’t worry if some parts are thicker than others, it really doesn’t matter. The more you make, the better they will look!
- Cook for about 4-5 minutes (medium-high heat) or until the wrap can be easily flipped. Flip the wrap and cook for another 4-5 minutes. If the Red Lentil Wraps are getting too brown, bring the temperature to medium heat.
- Place the lentil vegan wraps on a plate and repeat until all the batter is gone. You can stack the wraps as the steam will help them get pliable and stretchy.
- Make them sweet. You can add some maple syrup to the mixture before blending. Then add some nut butter, chocolate spreads or maple syrup, and lemon to these delicious gluten-free tortillas.
- Add flavours such as fresh or dried herbs, garlic powder, onion powder, curry powder, garam masala, tomato paste, black pepper, vegetable stock, or others.
- Use a different type of lentil. You can make these by using other types of lentils such as brown lentils or green lentils or legumes such as chickpeas or black beans. Make sure you soak them for long enough as red lentils soften faster than other types of lentils or legumes.
STORE AND REHEAT
Our recipe makes about four to five large wraps. They are hearty and filling, so if you think you won’t be using them all, we recommend storing the remaining batter in the fridge for the next day. As well, you can prepare the batter and store it in the fridge to cook the tortillas the next day. Some people find them easier to cook after one day.
If you want to make a big batch, double up our recipe to make about 8 tortillas.
If you have some leftover cooked wraps, store them in the fridge for 2-3 days using an airtight container or keep them in the freezer. You can then heat them up once they are completely thawed using a pan or a toaster.
WHY WE LOVE THIS RECIPE by SixHungryFeet
- You can easily replace your bread with these wraps!
- We love simple recipes with minimum ingredients.
- We love pliable recipes as this allows you the independence and freedom to make them truly palatable to you, & your family!
- This Resonates with our Seamoss gel, even though it has its potent ocean taste & small, you can direct it into exactly what you want. Flavour your Seamoss, give it a smell add some texture, and own it! Own your wellness journey.
Give this recipe a shot & let us know your thoughts 😅!