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.
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.
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.
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.
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.