Lentil Wraps

For the base wraps

1. Place 1 cup red lentils into a heatproof bowl and pour hot boiling water over them, enough to keep them submerged.

   You can also soak the lentils overnight instead of in boiling water.

2. Allow to soak.

   Then 20 min of waiting

3. Rinse and drain the lentils.

4. Add 1 cup of fresh water, transfer the lentils to a blender, and add a couple pinches of salt.

5. Blend on high until completely smooth, about 1 minute.

6. Heat a nonstick pan over medium-low heat.

7. Spread a very thin layer of avocado oil onto the pan using a paper towel.

8. Pour about 1/2 cup of the lentil mixture into the pan and immediately use a ladle to spread it around evenly.

   Be careful not to overspread or press too hard, or the wrap may break.

9. Allow to cook for about 2 minutes.

   Then 2 min of waiting

10. Use a spatula to release the edges and flip the wrap over.

11. Cook the other side for another couple of minutes, then remove from the pan.

    Then 2 min of waiting

For upgraded spinach wraps

12. To upgrade the remaining batter, add 1/2 tsp garlic powder, 1/2 tsp onion powder, pepper to taste, and 1/2 cup of packed fresh spinach to the blender.

13. Blend on high until completely smooth and green, about 30 seconds.

14. Cook the green wraps using the same method as the base wraps, spreading thin layer of oil, cooking for 2 minutes on one side, flipping, and cooking for another 2 minutes on the second side.