Indian-Spiced Red Lentil Wraps with Tofu and Hummus Main Dishes

Indian-Spiced Red Lentil Wraps with Tofu and Hummus

Thin red lentil wraps are blended with ginger, garlic and warm spices, then filled with golden crumbled tofu, hummus, carrot and cucumber. The soft wraps hold their shape well when folded, while the raw vegetables keep the filling crisp.

By Lionel 11 Sep 2026 4 h 50 min total 67% in season in Western Europe · Sep 3 min read
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Main DishesVeganGluten-FreeHigh-ProteinHigh-Fiber
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Ingredients

For soaking

For the red lentil wraps

For the tofu filling

Preparation Steps

  1. Soak the lentils

    Rinse the red lentils, place them in a bowl and cover with the soaking water. Leave for 4 hours, then drain thoroughly and rinse under cold water.

  2. Blend the batter

    Add the drained red lentils, most of the water for the wraps, salt, ground cumin, ground turmeric, coriander powder, ginger root and garlic to a blender. Blend for 1 to 2 minutes, until no lentil grit remains and the batter falls in a thick, continuous ribbon; add the remaining water gradually if it needs loosening.

  3. Cook the wraps

    Heat a cast-iron skillet over medium-low heat and brush it lightly with canola oil. Pour in batter and quickly spread it into a thin round; cook for 1 1/2 to 2 minutes, until the surface looks dry and the edges lift, then flip and cook for 30 to 60 seconds, until the second side is set.

  4. Keep the wraps flexible

    Stack the cooked wraps on a plate and cover them with a clean kitchen towel while cooking the rest. Keep the heat moderate so the wraps stay pliable rather than turning crisp.

  5. Cook the tofu

    Crumble the firm tofu into irregular pieces. Heat the remaining canola oil in a frying pan over medium heat, add the tofu, ground cumin, ground turmeric and salt, and cook for 5 to 7 minutes, stirring occasionally, until the edges are lightly golden and the tofu is still tender; stir in the fresh lemon juice just before removing from the heat.

  6. Fill and roll

    Spread hummus across the centre of each red lentil wrap in an even layer. Add the warm tofu, carrot and cucumber, fold in the sides, then roll tightly and serve.

Recipe insights

Batter consistency and pan heat

The batter needs enough looseness to reach a thin circle before it starts to set, while still holding a continuous ribbon as it falls from the blender. Treat the first wrap as the test: if it will not spread promptly, loosen the batter a little at a time. A lightly oiled, properly heated pan is more useful than adding more oil, which can make spreading harder.

My first turned out in a big pancake (which was ok, but a bit heavy), the other ones were better once I loosened the batch with a little bit of water !

Keeping leftover wraps usable

Cool any extra wraps completely before stacking them with parchment paper in a sealed container. They keep in the refrigerator for up to 2 days. A brief warm-through in a dry skillet restores their flexibility before filling; prolonged reheating will dry them out.

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