Coming from Ethiopia's berbere-spiced lentil tradition, this wrap is made by rolling leftover spiced lentils into collard leaves and lightly charring them on the grill. Lightly charring the leaves on the grill gives the wrap a smoky aroma.
Mix the leftover spiced lentils with the onion, berbere spice, salt and half the olive oil.
Blanch the collard leaves in boiling water for 3 minutes, then plunge into iced water.
Place the lentil filling on each leaf, fold in the edges and roll tightly.
Chill the rolls in the fridge for 60 minutes.
Brush the rolls with the remaining olive oil and grill over high heat for 12 minutes until lightly charred on all sides, serving with a drizzle of lemon juice.
Don't roll the leaves too tightly; the lentils expand slightly as they warm on the grill.
Adding the berbere spice gradually and tasting as you go lets you strike a balance that suits the family table better.
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