Description
Delicious, satisfying Mediterranean lentil veggie wraps make the perfect lunch or supper.
Ingredients
Scale
Marinated Lemony Lentils
- 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
Roasted Vegetables
- 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
Lemon Tahini Sauce
- 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
Mint Hummus
- 1 batch of The Best Classic Hummus plus 1/2 cup fresh mint leaves
- 6 large whole grain tortillas
- 6 cups fresh spinach
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Finally, make the hummus. Use my Best Classic Hummus recipe, but add 1/2 cup of fresh mint leaves before blending.
- 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.
Notes
You will likely have leftover fillings, which is convenient for lunch the next day!
If you want a grain-free option, omit the tortillas and serve the lentils, spinach, roasted vegetables, hummus, and lemon tahini sauce in a bowl. Maybe add some rice or quinoa, too!
Nutritional information (below) includes the tortilla.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Cuisine: vegan
Keywords: lentil vegetable wraps, lemony lentils, mediterranean lentils
