Lentil and Sourdough Wraps

Ingredients

1c Red Lentils

2c Water

1c Sourdough starter

3 eggs

Directions

Rinse and sort lentils. Add to a bowl with 2c water and soak for 3 hours, or overnight in the fridge.

After soaking, add the lentils and water to a high-speed blender. Add 1c sourdough starter and three eggs. Blend on high for 30 seconds.

Pour batter onto preheated, greased skillet and use the back of a spoon to spread the batter into a think wide circle. Cook on each side and serve.

Notes

This is based off of a lentil-only version that uses 1c lentils, 2c water. To make a gluten-free, all-lentil version just follow the directions with the 1 to 2 ratio of lentils and water. I experimented with adding starter and egg to make the wraps more malleable and soft, as the lentil-only version can be brittle and crack when being used.

Second note: when I tried this recipe with plain flour and water (not starter) and flavorings like better than bullion, I had major issues with it sticking. While I don't know whether that was due to ingredients or improper heating, I gave up and fried them thicker in deeper oil. Made a kind of fry bread/pancake hybrid, and the kids LOVED it.