Meals that are simple as 1,2,3 are goals. All made in one pot? Even better! Less dishes, fast, and yummy. What more can a lazy person ask for when it comes to food preparation? This green lentil wrap is just that. The nutrition load is just a bonus addition!
So, there’s a little background story about this bad boy. I’m literally obsessed with the spicy lentil wrap from Trader Joe’s with tahini sauce. But seriously, for the same amount of money as one of those wraps you can make like five wraps if you do it yourself. Yes, I know, just getting it from TJ’s is going to go way faster than getting down in the kitchen, but when you make it yourself you know exactly what you put in it, you can put your personal touch on, and save some bucks. So this recipe is inspired by the TJ’s spicy mama – but turned out completely different. Obviously still delicious!!
What you need:
1.5 / 2 cups of water
Lentils of choice, I used yellow lentils since they tend to be smoother
Choice of greens, I used kale and spinach.
Zucchini
Rep pepper
Tomatoes
Corn
Garlic (if wanted)
Onion (if wanted)
Salt
Pepper
Turmeric
Cayenne pepper
Hot sauce
Tahini sauce
Lavash bread, or tortilla, whatever flat bread you prefer.
First step is to prepare the lentils. If you use the garlic and onion in your recipe you would finely chop your stinkers and sauté them in a pan, on medium/low heat, together with a little bit of water. Don’t let them get any color, but If your onions starts to stick, simply add some more water.
Take 1 cup of lentils and add in about 1.5 – 2 cups of water, add in some salt, cook up to a boil and let simmer on medium/low for about 20 min. Make sure to keep an eye on your lentils, and stir so they don’t stick. You might have to add in some more water if they start to thicken up. When you’re lentils are almost ready, they should still be a bit liquidy than mushy. When it has reached this consistency you add your spices, and add in your greens. If you need to, add in more water to not make it completely mushy. When your greens are wilted into the lentil mush add the remaining veggies and mix it all together. Remember than the end goal and consistency you want is a “liquidy mush”, sounds super cozy doesn’t it? You want it mushy but not dry.
When you have your lentil paste you simply put it on a lavash wrap, or warp of choice, drizzle over some tahini sauce, wrap it up, and enjoy that bad boy! This recipe makes for 1, 2, 3, or 4 servings! I’ve always thought that “servings” are completely individual, and if you can, and need all of it – eat it! If not, share it with someone or keep the leftovers.
Voila!!
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