Mediterranean Lentil Veggie Wraps

Name: Mediterranean Lentil Veggie Wraps
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 1 cup dry French green or black lentils; 1 tbsp extra virgin olive oil; 1 medium red onion, diced; 3 cloves of garlic, minced; 1/4 tsp each sea salt, freshly ground black pepper, and chili flakes; 1 tbsp capers; 1/4 cup finely chopped sun-dried tomatoes; Zest of 1 organic lemon; 2 tbsp freshly squeezed lemon juice; 1/4 cup each chopped fresh parsley and mint; 2 medium sweet potatoes, peeled and chopped into 1/2-inch cubes; 1 large bunch broccoli, chopped into florets; 1 red bell pepper, roughly chopped; 1 tbsp extra virgin olive oil; Fine sea salt and freshly ground black pepper; 1/2 cup tahini; 1/3 cup freshly squeezed lemon juice; 2 medium cloves of garlic; 1/2 tsp fine sea salt; Freshly ground black pepper; 1/4 cup nutritional yeast; 1 tbsp extra virgin olive oil; 1/2 tbsp pure maple syrup; 1/3 cup water; 1 batch of The Best Classic Hummus plus 1/2 cup fresh mint leaves; 6 large whole grain tortillas; 6 cups fresh spinach

7 steps

Prep:15minCook:40min

Delicious, satisfying Mediterranean lentil veggie wraps make the perfect lunch or supper.

Updated at: Thu, 17 Aug 2023 12:08:55 GMT

Ingredients

6 servings

1 cupfrench green lentils

dry, or black

1 Tbspextra virgin olive oil

¼ tspsea salt

¼ tspfreshly ground black pepper

¼ tspchili flakes

1 Tbspcapers

¼ cupsun-dried tomatoes

finely chopped

1lemon

zest of, organic

2 Tbspfreshly squeezed lemon juice

¼ cupfresh parsley

chopped

¼ cupmint

2sweet potatoes

medium, peeled and chopped into 1/2-inch cubes

1 bunchbroccoli

large, chopped into florets

1red bell pepper

roughly chopped

1 Tbspextra virgin olive oil

fine sea salt

black pepper

freshly ground

½ cuptahini

⅓ cupfreshly squeezed lemon juice

2 clovesgarlic

medium

½ tspfine sea salt

freshly ground black pepper

¼ cupnutritional yeast

1 Tbspextra virgin olive oil

½ Tbsppure maple syrup

⅓ cupwater

½ cupfresh mint leaves

6whole grain tortillas

large

6 cupsfresh spinach

Instructions

Step 1

Cook the lentils: Rinse the lentils through a fine mesh sieve and place them in a medium saucepan. Cover with a couple inches of water and bring to a boil over high heat. Turn down heat to medium-high and simmer, stirring occasionally, until tender, about 20 minutes. Add more water as needed. Drain and set aside.

Step 2

Warm the oil in a skillet over medium heat. Add the onion and garlic and saute for about 5 minutes. Add the cooked lentils, salt, pepper, chili flakes, capers, sun-dried tomatoes, lemon zest, lemon juice, parsley, and mint. Remove from heat and set aside.

Step 3

Preheat oven to 400 degrees F and line 2 baking sheets with parchment paper. Place the sweet potato on one baking sheet and drizzle with 1/2 tbsp of oil and a pinch of salt and pepper. Toss to coat and roast for 30-40 minutes, or until tender.

Step 4

Place the broccoli and red pepper on the other baking sheet and drizzle with 1/2 tbsp of oil and a pinch of salt and pepper. Roast for 20-25 minutes, or until tender.

Step 5

Make the lemon tahini sauce by placing all of the ingredients in an upright blender. Blend until smooth, adding additional water as desired to thin. Transfer to a glass jar or container until ready to serve.

Step 6

Finally, make the hummus. Use my Best Classic Hummus recipe, but add 1/2 cup of fresh mint leaves before blending.

Step 7

To assemble the wraps, spread some hummus on a tortilla, followed by desired amount of roasted vegetables, tahini sauce, lentils, and a handful of spinach.

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