INGREDIENTS
150 g red lentils
1 tbsp Pure Protein Powder
200 ml water
pinch of salt
PREPARATION
1. Soak the red lentils in 300 ml of water for 3-4 hours.
2. Blend the soaked lentils with the water they were soaked in and the remaining ingredients to form a dough. (If the dough is too stiff, add a little water; if it's too watery, add a little more Pure Protein Powder.)
3. Heat a pan, add a little oil, and drop the batter into the pan a tablespoon at a time. Cook the lentil wrap for 3 minutes on each side.
4. Fill as desired.
