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Rinse the lentils in a sieve under running water.
Transfer them to the blender with the broth (or water and salt), and leave to soak for 3-4 hours.
Blend the mixture for 2 minutes, or until the batter is smooth and lump-free.
Heat a little oil in a non-stick pan/ skillet. Once hot, reduce the heat to medium-low and pour in enough batter to make a thin layer across the bottom of your pan, spreading it with the back of a spoon as needed.
Cook for about 3-4 minutes, flip it over when the edges start pulling away from the pan, and continue to cook for 1-2 minutes.
Transfer them to a plate, covered with a damp kitchen towel.
Repeat this with the remaining batter, adding more oil to the pan as needed.
Enjoy the red lentil wraps with the fillings or toppings of your choice!