Simple, easy and pantry-friendly wraps filled with creamy tahini lentils and fresh veggies. The perfect lunch or light dinner that takes less than 30 minutes to make.
Creamy Tahini Lentil Wraps [Vegan]
- 1 cup dry, brown lentils
- 4 cups vegetable broth
- 2 bay leaves
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 yellow onion, thinly sliced
- 1 teaspoon whole cumin seeds
- 1 teaspoon ground coriander seeds
- 1/2 teaspoon ground ginger
- 1/4 teaspoon pepper
- Pinch of red pepper flakes
- 4 teaspoon tahini
- 1/2 teaspoon salt
- 3 tablespoons chopped, sun-dried tomatoes
- 1/2 teaspoon lemon zest
- 5-6 tortillas
- 1 cup chopped tomatoes
- 2 cups chopped greens such as spinach or kale
- 1/4 cup chopped, fresh cilantro
Rinse and drain lentils thoroughly. Add to a pot along with vegetable broth and bay leaves. Bring to a low boil, then reduce heat to medium. Cover and simmer for 20 minutes until lentils are soft and cooked. Set aside.
To a large skillet, heat 1 tbsp of olive oil over medium heat. Add garlic, onion, and a pinch of salt. Cook for 4-5 minutes. until soft and translucent. Add cumin seeds, coriander, ginger, pepper, and red pepper flakes. Cook for an additional minute to allow spices to toast.
Use a slotted spoon to transfer lentils into the skillet. Stir and cook for 5 minutes to allow lentils to soak up all the aromatics and spices. Stir in tahini and sun-dried tomatoes. Adjust taste with salt if needed. Just before serving, add in lemon zest.
Spoon a bit of the lentil mixture into a tortilla. Add in preferred toppings, such as chopped tomato, greens, and fresh cilantro. Drizzle over a bit of tahini and a squeeze of lemon.