High-Protein Vegan Lentil Wrap
A quick and fulfilling meal loaded with protein and vibrant flavors, perfect for lunchboxes or quick weeknight dinners.
Ingredients
For the lentil filling
- 2 cups dry lentils, soaked Soak lentils for 4-6 hours or overnight.
- 1/2 tsp turmeric
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp red pepper flakes Increase for additional spiciness.
- 2 tbsp tomato paste Add water if necessary for consistency.
- 2 cloves garlic Minced at the end of cooking.
- 1 tbsp olive oil
For the salad
- 1 cup arugula Fresh greens for salad.
- 1 bunch parsley Chopped for salad.
- handful fresh mint leaves Chopped for salad.
- to taste Salt For seasoning salad.
- 2 tbsp extra olive oil Drizzled over salad.
For assembly
- as needed hummus Spread on the tortilla or pita.
- 4 tortilla or pita Use as wraps.
Instructions
Cooking the lentils
- Cook the lentils in a large pan over medium-high heat with water and a pinch of salt, ensuring lentils are just covered by water.
- Use a 1:2 ratio (1 part lentils to 2 parts water), adding more water as needed or draining off any excess.
Preparing the salad
- While the lentils cook, chop the cucumber, tomato, and any other salad ingredients you'd like.
- Mix them in a bowl with salt and olive oil. If desired, add lemon juice or vinegar for extra zing.
Finishing the lentils
- Once the lentils are cooked, incorporate olive oil, turmeric, coriander, cumin, and red pepper flakes, mixing thoroughly.
- Add tomato paste and stir until combined well, adding 1-2 tbsp of water if necessary for consistency.
- Confirm that the lentils are fully cooked before adding the tomato paste.
- Turn off the heat and fold in minced garlic.
Assembling the wraps
- Take a tortilla and add a generous 1-2 tbsp of the lentil filling.
- Top with some salad and a spoon of your preferred sauce.
- Wrap it up and enjoy immediately.
Notes
These wraps are delightful served with a side of hummus or a fresh salad. Experiment with different sauces like tahini or salsa.