Red lentil wraps (plain and spinach)

Put the red lentils in a heat-proof bowl and cover with water boiled in a kettle (highest setting), just enough to keep them submerged.

Soak 20 to 25 minutes (or overnight), then rinse and drain.

Add a cup of fresh water, transfer to a blender with a couple pinches of salt, and blend on high until completely smooth, about a minute; it should resemble a runny pancake mix.

Heat a non-stick or carbon steel pan over medium-low (a carbon steel pan warmed dry for a couple of minutes) and wipe on a very thin layer of avocado oil with a paper towel.

Pour in about half a cup of the mixture and spread it once with a ladle like a crepe; do not overspread or press, or a too-hot pan, or the wrap can break.

Cook about 2 minutes, release and flip with a spatula, and cook another couple of minutes.

Variation: to the unwashed blender with lentil mixture add garlic powder, onion powder, cracked pepper and packed spinach; blend on high about 30 seconds until smooth and green, and cook the same way.

Variation: add paprika for an orange blush or turmeric for a golden colour; sun-dried tomatoes or smoked paprika are other suggestions.

For a lunch wrap, sear tofu with salt and pepper and fill a wrap with chimichurri, leftover couscous, the tofu, grilled asparagus and tomatoes, chopped red onion and microgreens.

Refrigerate up to a week or two, or freeze; warm a little before using.