Spicy Lentil Wraps
A lunch favorite, modified from The Kitchn. I make the filling on a Sunday, and assemble the wraps each morning.
1/2 cup lentils, rinsed
2 cups water
3/4 cups fine grain (#1) bulgur
2 tablespoons olive oil
1 onion, finely chopped
2 teaspoons ground cumin
1 teaspoon red pepper flakes
1 scallion, chopped
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon kosher salt
5 (approximately 9x12-inch) sheets lavash, whole wheat
Trader Joe's Roasted Red Pepper Spread
Shredded cabbage
Combine lentils and water in a small saucepan over medium heat. Bring to a boil, cover, and reduce heat to low. Simmer until lentils are soft, about 20 minutes.
Turn off heat and stir in bulgur. Let stand until water is absorbed and bulgur is soft, about 30 minutes.
Meanwhile, heat olive oil in a pan over medium heat. Add onions and cook, stirring frequently, until soft and translucent. Stir in cumin and red pepper flakes and cook for another minute.
Add onions, scallions, parsley, and salt to lentil-bulgur mixture and stir until well combined. (If you want a smoother texture, you can run the filling through a food processor, but I like it just as it is.) You can freeze the filling in an airtight container if not using all at once.
To assemble two wraps, lay out a lavash sheet with the longer end closest to you. Spread 3 tablespoons of red pepper spread across the entire sheet, leaving a 1 inch border. Top with a fifth of the lentil-bulgur mixture, covering the lower 2/3rds of the sheet, and then the cabbage (you'll need less cabbage than you think - do not overfill). Roll from the bottom up, and cut in half.
Yield: 10 wraps
1/2 cup lentils, rinsed
2 cups water
3/4 cups fine grain (#1) bulgur
2 tablespoons olive oil
1 onion, finely chopped
2 teaspoons ground cumin
1 teaspoon red pepper flakes
1 scallion, chopped
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon kosher salt
5 (approximately 9x12-inch) sheets lavash, whole wheat
Trader Joe's Roasted Red Pepper Spread
Shredded cabbage
Combine lentils and water in a small saucepan over medium heat. Bring to a boil, cover, and reduce heat to low. Simmer until lentils are soft, about 20 minutes.
Turn off heat and stir in bulgur. Let stand until water is absorbed and bulgur is soft, about 30 minutes.
Meanwhile, heat olive oil in a pan over medium heat. Add onions and cook, stirring frequently, until soft and translucent. Stir in cumin and red pepper flakes and cook for another minute.
Add onions, scallions, parsley, and salt to lentil-bulgur mixture and stir until well combined. (If you want a smoother texture, you can run the filling through a food processor, but I like it just as it is.) You can freeze the filling in an airtight container if not using all at once.
To assemble two wraps, lay out a lavash sheet with the longer end closest to you. Spread 3 tablespoons of red pepper spread across the entire sheet, leaving a 1 inch border. Top with a fifth of the lentil-bulgur mixture, covering the lower 2/3rds of the sheet, and then the cabbage (you'll need less cabbage than you think - do not overfill). Roll from the bottom up, and cut in half.
Yield: 10 wraps
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