High-Protein Vegan Lentil Wraps
A delightful, nutritious, and budget-friendly food option, perfect for meals, packed with plant-based protein and fresh vegetables.
Ingredients
For the lentil filling
- 2 cups dry lentils, soaked Soaking reduces cooking time.
- 1/2 teaspoon turmeric
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon red pepper flakes Adjust for more heat.
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- 1 tablespoon olive oil Add more to taste.
For the salad
- 1 cup arugula
- 1 cucumber chopped
- 1 tomato chopped
- 1 bunch parsley, chopped
- 1 scallion chopped
- 1 handful fresh mint leaves
- to taste Salt and olive oil
- Hummus For serving.
- Tortilla or pita For wrapping.
Instructions
Cooking the lentils
- Start by cooking the lentils in a large pan over medium-high heat, covered with water and a pinch of salt.
- Ensure the lentils are just covered with water, about a 1:2 ratio. Add more water if necessary or drain any excess.
Preparing the salad
- While the lentils are cooking, chop your vegetables for the salad.
- Place them in a bowl, add some salt and olive oil, and mix. Optionally add lemon juice or vinegar.
Mixing spices
- Once the lentils are cooked, stir in the olive oil, turmeric, coriander, cumin, and red pepper flakes until well combined.
- Add the tomato paste along with a couple of tablespoons of water if needed for consistency.
- Mix in the minced garlic after turning off the heat.
Assembling the wrap
- In a tortilla, place 1-2 tablespoons of the lentil mixture, add some salad, and include a tablespoon of sauce.
- Wrap it up and enjoy immediately!
Notes
These wraps are best served immediately while warm. Keep leftovers in an airtight container in the fridge for up to three days. For longer storage, freeze the lentil mixture.