A nutritious and flavorful vegan wrap featuring protein-rich lentils, a vibrant mix of fresh salad, and a zesty yogurt dill garlic sauce. Perfect for a quick and satisfying lunch or dinner.
Ingredients: 1 cup dried green lentils, rinsed and drained. 4 cups water. 1 tablespoon olive oil. 1 onion, finely chopped. 3 cloves garlic, minced. 1 teaspoon cumin powder. 1 teaspoon paprika. Salt and pepper to taste. 4 large whole-grain tortillas. 2 cups mixed fresh salad greens lettuce, spinach, arugula. 1 cucumber, thinly sliced. 1 tomato, diced. 1/2 red onion, thinly sliced. 1/4 cup fresh cilantro, chopped. 1 cup vegan yogurt. 2 tablespoons fresh dill, chopped. 1 clove garlic, minced. Juice of 1 lemon.
Instructions: In a medium saucepan, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender but not mushy. Drain any excess water. In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, saut until softened. Add cooked lentils to the skillet. Stir in cumin powder, paprika, salt, and pepper. Cook for an additional 5 minutes, allowing flavors to meld. Remove from heat. In a small bowl, mix together vegan yogurt, fresh dill, minced garlic, and lemon juice to create the sauce. Set aside. Warm the tortillas in a dry skillet or microwave for about 20 seconds. Assemble the wraps: Place a generous spoonful of lentil mixture in the center of each tortilla. Top with mixed salad greens, cucumber slices, diced tomato, red onion slices, and fresh cilantro. Drizzle the yogurt dill garlic sauce over the filling. Fold the sides of the tortilla over the filling, then roll it up tightly. Repeat for the remaining tortillas. Serve immediately and enjoy your delicious Lentil Vegan Wraps with Mixed Fresh Salad and Yogurt Dill Garlic Sauce!
