Wraps with Spiced Lentils & Yoghurt
A nourishing yet flavour-packed recipe!
Serves: 4
Ready in 15 minutes
Ingredients:
For the spiced lentils
- 2 Tbsp olive oil
- 1 onion, chopped
- 1 garlic clove, chopped
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp salt & pepper
- 1 tsp cumin powder
- ½ cup sun-dried tomatoes in vinaigrette
- 2 cups brown lentils, cooked
- 2 large, seeded wraps
To serve:
- cucumber
- parsley, chopped
- pickled red onions
For the tahini yoghurt:
- ¼ cup plain yoghurt or coconut yoghurt
- 2 Tbsp tahini
- 3 Tbsp water
- Salt and ground black pepper
How To Make Wraps with Spiced Lentils & Yoghurt
- To make the spiced lentils, heat the olive oil in a pan over medium heat.
- Add the onion and fry for 5 minutes until golden, then add the garlic and spices and fry for 1 minute, or until fragrant.
- Meanwhile, chop the sun-dried tomatoes and place them in a bowl with the cooked lentils.
- Add the onion & spice mixture, along with 3–4 Tbsp vinaigrette from the sun-dried tomatoes.
- Stir to combine and set aside.
- To make the tahini yoghurt, whisk together the yoghurt, tahini and water in a small bowl.
- Season to taste with salt and ground black pepper.
- To assemble the wraps, place the wraps in a preheated pan and lightly toast for 1 minute on each side.
- Place 2–3 Tbsp lentils in the center of each wrap, then fold in the sides and roll up the wraps tightly.
- Slice each wrap into four or five pieces. Arrange in a circle on a serving plate, alternating with slices of cucumber.
- Spoon over the tahini yoghurt and top with pickled red onions (or thinly sliced fresh red onions).
- Dust with extra paprika or chili powder and scatter over some chopped parsley.