LENTIL WRAPS
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+ 6-12 hours for soaking the lentils |
1 cup red lentils 2 cups water 1 bunch of kale, chopped 1 cup canned chickpeas 1 avocado, halved and sliced 2 tbsp tahini 1 lemon 1 tbsp honey 1 garlic clove smoked paprika cumin sesame seeds olive oil S&P
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DIRECTIONS
- Combine the rinsed lentils and water in a medium bowl or other container; loosely cover. Let soak at room temperature overnight.
- Once soaked, add the entire contents of the bowl including water, and salt to a blender or food processor. Blend on high speed until completely smooth.
- Over medium high, heat a splash of olive oil in a non-stick pan. Add about 1/4 of the batter into the center. Using a spoon spread the batter to make a circle. Cook until surface of tortilla appears dry, about 2-3 min. Flip and cook until nicely browned, about 1 minute. Repeat for the remaining batter.
- In a small bowl, combine chickpeas a splash of olive oil, smoked paprika and cumin. S&P to taste. Mix well until the chickpeas are coated in spices all around. Over high, heat a frying pan. Transfer the chickpeas and toast shaking frequently until slightly crispy, 4-6 min. Remove from the pan and set aside.
- Splash some olive oil to the pan. Add chopped kale and juice of 1/2 lemon. Saute until bright green and reduced in half, about 2-3 min. Remove from heat and set aside.
- Make the sauce: in a small bowl or a mason jar combine tahini, minced garlic, lemon juice and honey. Mix well. Thin with ice cold water as needed, set aside.
- Assemble the wraps by layering sauteed kale, chickpeas, and avocado on top of lentil tortillas. Drizzle with tahini sauce and sesame seeds and enjoy!
NOTES:
Red lentil tortillas are a fantastic high protein, plant-based alternative. They are very pliable and are perfect for wraps, tacos, and roll-ups. The tortillas keep well in the fridge up to a week and are great to make ahead.
