red lentil pancakes

Soak red split lentils in a bowl of water for 1 hour.  Add more water if it dries up within the hour.  Drain the top water from the bowl.  Add the lentils, salt and garlic to the blender and blend it until it is a smooth batter for 2 minutes.  Add a bit of water if the liquid is still too thick. Heat a pan on high fire and add the olive oil. When the pan is heated, add a generous splash of the batter and spread the pancake either by rotating the pan or use of a spatula for 5 minutes. When bubbles arise in the top of the pancake, check if the bottom is crispy brown and flip the pancake to heat up the other side for 3 minutes. Serve the pancake as a wrap, with some hummus, advocado, tomato, spring onion and rucola.