Soak the lentils and quinoa

• Rinse the red lentils and quinoa under cold water.
• Place them in a bowl, cover with plenty of water and soak overnight, preferably in the fridge.

Drain and blend the batter

• Strain the soaked lentils and quinoa very well in a colander.
• Transfer them to a blender with the water and salt.
• Blend until completely smooth, then let the batter rest a few minutes.

Cook the flatbreads

• Lightly brush a frying pan with coconut oil and heat over medium heat.
• Pour a ladle of batter into the pan and spread it into a thin round.
• Cook until the edges set and the base is golden, then flip and cook the other side.

Repeat and serve

• Cook the remaining batter the same way, brushing the pan lightly as needed.
• Stack the flatbreads and use them as wraps or tortillas.