Black Lentil Wraps

Black lentil wraps filled with beautiful beetroot hummus, microgreens, roasted carrots, and pan-fried ripe plantain.

Black lentil wrap recipe:

Ingredients:

• 2 Cups Presoaked Black Lentils (see note below)

• 1 1/2 Cups filtered water

• 1 - 2 Pimentos

• 1/2 Cup fresh parsley (you can sub for cilantro, chadon beni, or chive)

• 1 tsp Cumin

• 1 tsp Paprika

• 1 tsp Coriander

• 1 tsp Za'atar spice (optional)

• 1 tsp Himalayan pink salt

  
  

Note that I measured the black lentils after they were soaked, rinsed, and drained. The lentils get bigger after being soaked overnight. I did not measure the lentils when they were dry.

Method:

1. Add everything to a blender and blend until smooth.

2. Place a tawah or non-stick pan on medium heat and coat with coconut oil.

3. Ladle on the batter, approx. 1/3 cup of batter onto the pan, and use the back of the ladle to quickly spread the batter in circles starting from the center until thin.

4. Cook for approximately 2 minutes, then brush coconut oil on the edges of the wrap and cook for another minute.

5. The wrap is ready to flip when it easily removes from the pan.

6. Use a spatula to flip the wrap and cook on the other side for another 2-3 minutes.

7. Remove from the heat and continue the process for making the other wraps.

 *If you don't want to use all the batter at once, you can store it in the fridge for the next day.

I served these black lentil wraps with roasted beetroot hummus, microgreens, roasted seasoned carrots, and pan-fried plantain for a SUPER NUTRITIOUS, delicious and wholesome dinner.