Tahini Lentil Kale Wraps
 
Prep time
Cook time
Total time
 
Author:
Recipe type: lunch
Serves: 4
Ingredients
  • 1 cup dry brown lentils, rinsed
  • 2 cups veggie broth
Sauce
  • 3 TBS tahini
  • 1 tsp garlic powder
  • 1 tsp Dijon mustard
  • ½ tsp chili paste, such as sambal oelek
  • ½ tsp each: cumin, smoked paprika, black pepper, and kosher salt
  • 2 TBS white wine vinegar
  • ¼ cup water (or as needed to thin)
Wraps
  • 4 large wraps, preferably whole grain
  • 2 cups torn kale, messaged briefly
  • Sliced cucumber, to taste
  • Pickled onions, to taste
Instructions
  1. Combine lentils and veggie broth in a small sauce pan. Bring to a boil and cook for 15 minutes, or until the lentils are tender. Drain any excess liquid.
  2. Meanwhile stir together the ingredients for the sauce (tahini, chili paste, garlic powder, dijon, cumin, smoked paprika, black pepper, salt, lemon juice and water). The sauce should be thick so that it will coat the lentils, not run off and make a soggy wrap. Mix the sauce into the drained, cooked lentils.
  3. Spread about ½ cup of lentil mixture onto the wrap. Top with ½ cup kale and 4-5 cucumber slices, and pickled onions to taste and roll up, placing seam side down to hold it together until ready to eat.
  4. Store any leftover lentils separately in an airtight container and assemble wraps when ready to eat.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/tahini-lentil-kale-wraps/