Lentil And Roast Veggie Wrap Food

MEDITERRANEAN LENTIL VEGGIE WRAPS

Steps:

• Cook the lentils: Rinse the lentils through a fine mesh sieve and place them in a medium saucepan. Cover with a couple inches of water and bring to a boil over high heat. Turn down heat to medium-high and simmer, stirring occasionally, until tender, about 20 minutes. Add more water as needed. Drain and set aside.
• Warm the oil in a skillet over medium heat. Add the onion and garlic and saute for about 5 minutes. Add the cooked lentils, salt, pepper, chili flakes, capers, sun-dried tomatoes, lemon zest, lemon juice, parsley, and mint. Remove from heat and set aside.
• Preheat oven to 400 degrees F and line 2 baking sheets with parchment paper. Place the sweet potato on one baking sheet and drizzle with 1/2 tbsp of oil and a pinch of salt and pepper. Toss to coat and roast for 30-40 minutes, or until tender.
• Place the broccoli and red pepper on the other baking sheet and drizzle with 1/2 tbsp of oil and a pinch of salt and pepper. Roast for 20-25 minutes, or until tender.
• Make the lemon tahini sauce by placing all of the ingredients in an upright blender. Blend until smooth, adding additional water as desired to thin. Transfer to a glass jar or container until ready to serve.
• Finally, make the hummus. Use my Best Classic Hummus recipe, but add 1/2 cup of fresh mint leaves before blending.
• To assemble the wraps, spread some hummus on a tortilla, followed by desired amount of roasted vegetables, tahini sauce, lentils, and a handful of spinach.

LENTIL AND ROASTED VEGETABLE WRAPS

Steps:

• Preheat the oven to 400 degrees. In a small pot bring the lentils and water to a boil, then lower the heat and simmer for about 25 minutes, adidng water if neccessary.
• While lentils are coming to a boil, spray a baking sheet lightly with cooking oil and space pepper, eggplant halves (cut sides down), scallions, tomatoes, and wrapped garlic in a single layer. Bake until tender (40 minutes for the largest veggies).
• Once lentils are done drain them and combine them in a bowl with oil, vinegar, honey, oregano, and cumin.
• Add veggies to bowl as they become tender.
• The first done should be the green onions and the tomatoes (30 minutes).
• Next should be the garlic, cut the cloves in half and squeeze the pulp into the bowl.
• Peel the pepper, halve, seed it, chop it roughly and add it to the bowl.
• Lastly scrap the eggplant from it's skin with a fork, it should take about 40 minutes to roast. Toss everything in the dressing and scoop it into the warm tortillas. Serve with cottage or fetta cheese if desired.

LENTIL SOUP WITH ROASTED VEGETABLES

Steps:

• Preheat oven to 450°F. Arrange first 5 ingredients on large nonstick baking sheet. Drizzle with oil. Roast vegetables 20 minutes. Turn vegetables over and roast until tender and brown around edges, stirring occasionally, about 20 minutes longer. Cool slightly (do not clean baking sheet).
• Scoop eggplant pulp from peel into processor; discard peel. Add onion and garlic to processor; purée until smooth. Transfer eggplant mixture to large saucepan. Coarsely chop tomatoes and bell pepper; combine in small bowl.
• Add 1 cup water to baking sheet; stir to scrape up any browned bits. Add to saucepan with eggplant mixture. Add 4 cups water, lentils and cumin and bring to boil. Reduce heat, cover and simmer until lentils are almost tender, about 30 minutes. Mix in all but 1/4 cup tomato and bell pepper mixture. Simmer uncovered until lentils are very tender, thinning with more water if soup is too thick, about 10 minutes longer. Season with salt and pepper.
• Ladle soup into bowls. Drizzle large spoonful of yogurt over each. Top with remaining 1/4 cup tomato and bell pepper mixture and serve.

LENTIL LETTUCE WRAPS

Steps:

• In a large pan, add olive oil, onion, red pepper, carrot and garlic and sauté approximately 3 minutes over medium heat.
• Add diced tomatoes, tomato sauce, vegetable broth, water, lentils and all seasonings.
• Bring mixture to a boil, cover and reduce heat to medium and simmer until lentils are tender, approximately 45 minutes.
• Uncover and cook longer if more liquid needs to be absorbed, stirring several times during cooking.

EASY LENTIL FETA WRAPS

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Wrap the tortillas in aluminum foil, and warm in the oven about 10 minutes, until soft.
• Heat the olive oil in a saucepan over medium heat, and saute the garlic, shallots, and mushrooms 5 minutes, until lightly browned. Pour in the wine, and scrape up any browned bits from the bottom of the saucepan. Mix in the lentils, and cook 2 minutes, just until heated through.
• Fill each tortilla with a portion of the lentil mixture, and fold or roll. Top with feta cheese, olives, and tomatoes.

LENTIL RICE AND VEGGIE BAKE

Steps:

• Place the rice and 1 cup water in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes. Place lentils in a pot with the remaining 1 1/2 cups water, and bring to a boil. Cook 15 minutes, or until tender.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat the oil in a skillet over medium heat, and stir in the onion and garlic. Mix in tomato, celery, carrots, zucchini, and 1/2 the tomato sauce. Season with 1/2 the basil, 1/2 the oregano, 1/2 the cumin, salt, and pepper. Cook until vegetables are tender.
• In a casserole dish, mix the rice, lentils, and vegetables. Top with remaining tomato sauce, and sprinkle with remaining basil, oregano, and cumin.
• Bake 30 minutes in the preheated oven, until bubbly.