It's a little weird bringing lentils into the mix only two days after our grocery store trip, but I thought it was a good way to bring in some of the fresh ingredients for lunch.
What I changed:
Made a sandwich, not a salad
Nixed the cucumber
Added red bell pepper
Nixed the feta
Added veggie cream cheese
Used agave instead of honey in the vinaigrette
Source: Recipe Runner | Makes: 2 wraps | Time: ~25 min
Ingredients
Filling
1/3 cup uncooked brown #lentils
1 cup of water
1/4 cup cherry #tomatoes, quartered
2 tbsp diced red onion
3 tbsp red bell pepper, chopped
1/2 tbsp lightly dried parsley
4-5 kalamata #olives, chopped
Vinaigrette
1/2 tbsp EVO
1/2 tbsp red wine vinegar
1/2 tbsp lemon juice
1 tsp dijon mustard
1/2 tsp agave
Salt, pepper, and oregano, to taste
To Serve
2 wraps
Veggie cream cheese
Mixed greens
Instructions
Bring the lentils to a boil. Reduce heat to a simmer and cover for 20 minutes.
Meanwhile mix the remaining filling ingredients. Then whisk the vinaigrette together.
When the lentils are done add them to the filling and mix well. Add the vinaigrette and mix well again. I popped the filling into the fridge to eat later. I'm sure you can eat it warm, but I was in the mood for a cold sandwich.
Spread however much veggie cream cheese you want onto the wrap. Then spoon the filling on and top with greens. Wrap it on up and enjoy!