Spicy Lentil Wraps with Tahini Sauce
The recipe Spicy Lentil Wraps with Tahini Sauce can be made in about 45 minutes. One serving contains 272 calories, 10g of protein, and 11g of fat. This recipe serves 6 and costs $1.15 per serving. A mixture of onion, lavash, kosher salt, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by The Kitchn. 291 person have made this recipe and would make it again. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns an awesome spoonacular score of 100%. If you like this recipe, take a look at these similar recipes: Sunrise Nori Wraps with Spicy Tahini Drizzle, Grilled Eggplant Wraps with Spicy Tahini Slaw, and Chicken Shawarma Wraps with Lemon Tahini Yogurt Sauce.
Servings: 6
Ingredients:
3/4 cups fine grain (#1) bulgur
2 cups shredded cabbage
1/2 teaspoon cayenne pepper
2 tablespoons chopped flat-leaf parsley
1/4 teaspoon crushed garlic
2 teaspoons ground cumin
1/8 teaspoon kosher salt
1/2 teaspoon kosher salt
1 teaspoon kosher salt
6 (approximately 9x12-inch) sheets lavash, white or whole wheat
2 teaspoons lemon juice
2 tablespoons olive oil
1 medium onion, finely chopped
2 teaspoons finely chopped parsley
6 medium red bell peppers, cored and chopped
1/2 cup red lentils, rinsed
1/8 teaspoon red pepper flakes
1 teaspoon red pepper flakes
1/4 cup tahini
Equipment:
bowl
sauce pan
frying pan
Cooking instruction summary:
To make the lentil filling: Combine lentils and 2 cups of water in a small saucepan over medium heat. Bring to a boil, cover, and reduce heat to low. Simmer until lentils are soft, about 20 minutes. Turn off heat and stir in bulgur. Let stand until water is absorbed and bulgur is soft, about 30 minutes.Meanwhile, heat olive oil in a pan over medium heat. Add onions and cook, stirring frequently, until soft and translucent. Stir in cumin and red pepper flakes and cook for another minute.Add onions, scallions, parsley, and salt to lentil-bulgur mixture and stir until well combined. Let cool before using to make wraps. (If you want a smoother texture closer to the Trader Joe's version, you can run the filling through a food processor, but I like it just as it is.) You can freeze the filling in an airtight container if not using all at once.To make the tahini dipping sauce: Place all ingredients in a small bowl with 2/3 cup of warm water, and mix with a fork until well combined. Gradually stir in small amounts of additional warm water until the desired consistency is achieved.To assemble the wraps: Lay out a lavash sheet with the shorter end closest to you. Spread 1 1/2 tablespoons of red pepper paste across the lower 1/3 of the sheet. Top with the lentil-bulgur mixture, and then the cabbage. Roll from the bottom up, and spread an additional 1/2 tablespoon of red pepper paste across the top end to help seal the wrap. Repeat for remaining wraps.To serve, cut each wrap in half and serve with tahini sauce on the side.Recipe NotesYou can substitute store-bought red pepper paste or mild harissa for the homemade version in this recipe.
Step by step:
Let cool before using to make wraps. (If you want a smoother texture closer to the Trader Joe's version, you can run the filling through a food processor, but I like it just as it is.) You can freeze the filling in an airtight container if not using all at once.To make the tahini dipping sauce
1. Place all ingredients in a small bowl with 2/3 cup of warm water, and mix with a fork until well combined. Gradually stir in small amounts of additional warm water until the desired consistency is achieved.To assemble the wraps: Lay out a lavash sheet with the shorter end closest to you.
2. Spread 1 1/2 tablespoons of red pepper paste across the lower 1/3 of the sheet. Top with the lentil-bulgur mixture, and then the cabbage.
3. Roll from the bottom up, and spread an additional 1/2 tablespoon of red pepper paste across the top end to help seal the wrap. Repeat for remaining wraps.To serve, cut each wrap in half and serve with tahini sauce on the side.Recipe Notes
4. You can substitute store-bought red pepper paste or mild harissa for the homemade version in this recipe.
To make the lentil filling
1. Combine lentils and 2 cups of water in a small saucepan over medium heat. Bring to a boil, cover, and reduce heat to low. Simmer until lentils are soft, about 20 minutes. Turn off heat and stir in bulgur.
2. Let stand until water is absorbed and bulgur is soft, about 30 minutes.Meanwhile, heat olive oil in a pan over medium heat.
3. Add onions and cook, stirring frequently, until soft and translucent. Stir in cumin and red pepper flakes and cook for another minute.
4. Add onions, scallions, parsley, and salt to lentil-bulgur mixture and stir until well combined.
Nutrition Information:
covered percent of daily need
