Evolved Lentil Wraps

Dietician Amit Shah

Ingredients
  

LENTIL FILLING

  • 1 cup green or red lentils - soaked overnight
  • 1 onion
  • 1 garlic clove
  • 1 tbsp hot paprika
  • 5 basil leaves, chopped
  • 3 tbsp parsley, chopped
  • a few pinches of salt
  • some olive oil (1-2 Tbsp)

SALAD

  • ½ cup arugula/Baby Spinach (chopped)
  • ½ avocado (Optional)
  • 1 small pepper (green or red)
  • 5 olives
  • Small bunch coriander
  • Few Twigs of parsley
  • 1 onion
  • 2 tomatoes
  • 1 tbsp olive oil
  • salt to taste

TZATZIKI SAUCE

  • ½ cup Greek Yogurt/Hung Curd
  • small bunch of dill
  • 1 garlic clove
  • ½ Cup Grated Cucumber (Pressed to remove water)
  • 4 Tortillas – Use the Healthy Tortilla Recipe or Use Regular Roti.

Instructions
 

  • Chop all vegetables for the lentil filling – onion, basil leaves, parsley. Peel garlic and smash it.
  • Pressure cook the lentils. We need them soft but not mushy.
  • Then, still at medium-high, add olive oil, minced garlic, chopped onion and hot pepper powder.
  • Stir for 2-3 minutes, turn off heat, add basil and parsley and stir well, leave on the stove covered with a lid.
  • In the mean time make the salad. Chop all vegetables small – place in a big bowl, add olive oil and salt to taste – ready.
  • For the Tzatziki sauce – combine yogurt, grated cucumber smashed garlic and chopped dill. Add Salt (to taste) just before serving.
  • For the Tzatziki sauce – combine yogurt, grated cucumber smashed garlic and chopped dill. Add Salt (to taste) just before serving.
  • Assemble the Wrap by spreading a Tbsp of Tzatziki Sauce on the Tortilla – Add 3 Tbsps. Of Salad in the centre and spread it – Top this is 2 Tbsps. of Lentils – Squeeze a few drops of lemon – Sprinkle fresh crushed pepper & sea salt and roll it up – Serve fresh.