Lentil and Roasted Vegetable Wraps
1/3 cup lentils, sorted and rinsed
1. Preheat oven to 400 degrees. In a medium saucepan, add lentils and water and bring to a boil. Lower heat and simmer, uncovered, until tender, about 25 minutes. Add more water during cooking, if necessary.
2 cups water
1 red bell pepper, left whole
1 medium eggplant, halved lengthwise
1 bunch scallions, trimmed to 3-inch pieces
2 medium tomatoes, quartered
1 head garlic, wrapped in foil
1 tablespoon olive oil
2 tablespoons red wine vinegar
2 teaspoons honey
1 teaspoon each, oregano and cumin
salt and cayenne pepper to taste
cottage cheese (optional)
1 package whole wheat or white flour tortillas, (10)
2. While lentils are coming to a boil, spray a baking sheet and space pepper, eggplant halves (cut sides down), scallions, tomatoes, and wrapped garlic evenly on it, in a single layer. Bake until tender, about 40 minutes for the largest items.
3. When tender, drain lentils and combine in a mixing bowl with oil, vinegar, honey, oregano, cumin, salt, and cayenne. As roasting vegetables become tender, remove from oven and add to bowl. First done will be scallions and tomatoes, about 30 minutes. Then remove garlic, slice in half crosswise, and squeeze pulp into bowl. Peel pepper, halve, seed, rough chop, and add to bowl. Scrape eggplant from skin with a fork. Toss to coat everything with dressing. Spoon into warm tortillas with cottage cheese, if desired. For a delicious option, try goat cheese instead of cottage cheese.
Makes 10 wraps.
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