Soak Lentils Place red lentils in a blender jug or bowl. Cover with plenty of water (at least 5 cm above the lentils) and let soak for at least 3 hours or overnight. This softens the lentils and improves the texture of the wraps.

Rinse and Drain After soaking, drain the lentils using a fine mesh strainer and rinse well under cold water. This removes excess starch and helps with digestion.

Blend Batter Add the soaked and rinsed lentils to a high-speed blender along with 2 cups (475 ml) of fresh water. Add a pinch of salt if desired. Blend on high speed for about 1 to 2 minutes until completely smooth and runny. The batter should be thin and pourable, like crepe batter.

Preheat the Pan Heat a non-stick skillet over medium heat for about 2 to 3 minutes. Ensure it’s fully heated before pouring the batter to prevent sticking.

Pour and Spread the Batter Use a ladle or ⅓ measuring cup to scoop batter into the center of the pan. Immediately spread it into a thin circle using the back of a spoon or ladle, moving in outward circles. Aim for even thickness.

Cook the First Side Let the wrap cook undisturbed for 4 to 5 minutes until the edges start to lift, the surface looks dry, and it releases easily from the pan. Do not flip too early.

Flip and Cook Second Side Carefully flip the wrap using a spatula and cook for another 3 to 4 minutes. If the wrap is browning too quickly, reduce heat to medium-low.

Repeat and Stack Transfer the cooked wrap to a plate and cover with a clean kitchen towel to keep it warm and soft. Repeat the process with the remaining batter. Stack wraps to maintain flexibility.

Serve or Store Serve immediately with your favorite fillings, or let cool completely before storing in the fridge or freezer.