Mediterranean Lentil Wrap

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!


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