Spinach and Lentil Wrap

 Red Lentil Spinach Wraps (Original Recipe)

Ingredients:

• 1 cup red lentils (uncooked)
• 2 cups water (for soaking)
• 1 cup frozen chopped spinach (thawed and squeezed dry)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt (or to taste)
• 1/4 teaspoon black pepper
• 1/2 cup water (for blending)
• Optional: olive oil spray for cooking

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Instructions:

1. Soak the Lentils:
   Rinse the red lentils under cold water, then place them in a bowl with 2 cups of water. Soak for 3–4 hours, or overnight.
2. Drain and Blend:
   After soaking, drain any excess water. Add the lentils to a high-speed blender along with 1/2 cup fresh water, garlic powder, salt, and pepper. Blend until smooth (like pancake batter).
3. Add Spinach:
   Fold in the thawed and squeezed spinach until evenly distributed. You can pulse it a few times in the blender for a smoother wrap, or stir it in by hand for texture.
4. Cook the Wraps:
   Preheat a non-stick skillet or griddle over medium heat. Lightly spray with olive oil if needed. Pour about 1/4 cup of batter into the skillet and spread it into a thin circle, like a crepe.
   Cook for 2–3 minutes per side until golden and flexible.
5. Cool and Fill:
   Let wraps cool slightly before filling. They firm up as they cool. Fill with your choice of hummus, veggies, tofu, or use as a sandwich alternative.

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Tips:

• Don’t skip the soaking—this is key for digestibility and texture.
• Store extras in the fridge for up to 4 days, or freeze with parchment between each wrap.