These things are all over the internet at the moment, due to being a protein based rather than carbohydrate based flatbread. We tried them one day and found them tedious to say the least. They do not behave in any shape or form like a pancake and take an age to cook.
After the awful first attempt, I made another batch up this time adding things.
I initially used 1/2 cup of split red lentils soaked in 1 cup of water for 3 hours. Once soaked I needed to add some more water in order to whizz the concoction into a liquid, maybe another 1/4 - 1/2 a cup or so. I used my stick blender to transform it.
Here is where I added a beaten egg, 1/2 teaspoon of salt and 1/4 teaspoon black pepper. Once that was whizzed up I still needed to add a bit more water to get the consistency of single cream.
The non-stick frying pan was put on and left to get very hot. I added a smidge of coconut oil then swirled in a 1/3 cup of mixture to the pan, creating a small circle as I went. Once this stuff hits the pan it is very difficult to swirl around but I just about managed it.
Now, most importantly, DO NOT TOUCH IT for at least 2-3 minutes before attempting to turn it over. They tear at the drop of a hat but the additon of the egg really helped.
We filled them with sweet chilli humous, salad and tinned tuna:
I have never heard of lentil wraps. I hope they tasted as good as they look this time around.ReplyDelete
They're quite nice, I think. Very different but if you want to avoid the carbs from ordinary flour, they are great. I think they taste good too.ReplyDelete
I gave them made with just lentils and water and adding mixed herbs and seasoning just before cooking. But I only use about a quarter cup of rinsed lentils and about a cup of water. They are very filling aren't they, and I bet even more so with added egg.ReplyDelete
I just followed the recipe but every time, the lentils completely soaked up the water. I shall try a 1/4 cup next time, thanks for the tip!Delete