Simple, easy and pantry-friendly wraps filled with creamy tahini lentils and fresh veggies. The perfect lunch or light dinner that takes less than 30 minutes to make.
Truth be told, these are scary, uncertain times and my hope for you all is that you’re staying safe and healthy. Whether you are stocked up on groceries or have yet to do so, I will be sharing some pantry-friendly recipes within the next few weeks in hopes that these will save you from running to the grocery store.
These wraps are filled with the creamiest, most flavorful lentils.
Lentils are first cooked in vegetable broth and bay leaves.
In a bit of oil, garlic and onion were sautéd with a pinch of salt. Then added were ground coriander seeds, whole cumin seeds, ground ginger, pinch of red pepper flakes, and ground black pepper. The mixture was then cooked for 1 minute to allow the spices to toast. Next come the lentils, that were added to the skillet. Cooked for 5 min. to allow the lentils to soak up all the aromatics and spices.
Now for the best part. Tahini was stirred into the lentils creating the most creamiest and smooth texture. Finished off with a touch more salt, chopped sun dried tomatoes, and lemon zest.
Since you may have more time in the kitchen now, I suggest pairing these creamy lentils with a homemade flour tortilla. Just a suggestion, but very emphasized.
These Creamy Tahini Lentil Wraps are…
- Easy
- Simple
- Quick
- Pantry-friendly
- Flavorful
- Perfectly spiced
- Oh so delicious!
Simple, easy and pantry-friendly wraps filled with creamy tahini lentils and fresh veggies. The perfect lunch or light dinner that takes less than 30 minutes to make.
- 1 cup dry, brown lentils
- 4 cups vegetable broth
- 2 bay leaves
- 1 tbsp olive oil
- 3 cloves garlic, minced
- ½ yellow onion, thinly sliced
- 1 tsp whole cumin seeds
- 1 tsp ground coriander seeds
- ½ tsp ground ginger
- ¼ tsp pepper
- Pinch of red pepper flakes
- 4 tsp tahini
- ½ tsp salt
- 3 tbsp chopped, sun-dried tomatoes
- ½ tsp lemon zest
- 5-6 tortillas
- 1 cup chopped tomatoes
- 2 cups chopped greens such as spinach or kale
- ¼ cup chopped, fresh cilantro
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Rinse and drain lentils thoroughly. Add to a pot along with vegetable broth and bay leaves. Bring to a low boil, then reduce heat to medium. Cover and simmer for 20 minutes until lentils are soft and cooked. Set aside.
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To a large skillet, heat 1 tbsp of olive oil over medium heat. Add garlic, onion, and a pinch of salt. Cook for 4-5 minutes. until soft and translucent. Add cumin seeds, coriander, ginger, pepper, and red pepper flakes. Cook for an additional minute to allow spices to toast.
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Use a slotted spoon to transfer lentils into the skillet. Stir and cook for 5 minutes to allow lentils to soak up all the aromatics and spices. Stir in tahini and sun-dried tomatoes. Adjust taste with salt if needed. Just before serving, add in lemon zest.
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Spoon a bit of the lentil mixture into a tortilla. Add in preferred toppings, such as chopped tomato, greens, and fresh cilantro. Drizzle over a bit of tahini and a squeeze of lemon.
