Indian-Spiced Red Lentil Wraps with Tofu and Hummus

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.