Red Pepper Lentil Wraps Food

MEDITERRANEAN STYLE ROASTED RED PEPPER AND LENTIL SALAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Toss red pepper halves with 1 tablespoon of olive oil. Place them on a baking sheet and roast until the peppers are very soft and crisp at the edges, about 20 minutes. Allow peppers to cool, then dice into 1/4-inch cubes. Set aside in a large mixing bowl.
• Combine lentils and cold water in a saucepan and bring to a boil over high heat. Reduce the heat to low, add a pinch of salt, and simmer, covered, until the lentils are just tender to the bite, about 20 minutes. Remove from heat, drain, and cool. Transfer cooled lentils to the mixing bowl.
• Gently mix in the onion, celery, carrots, and parsley. Add 1/2 teaspoon sea salt and freshly ground pepper.
• Combine the Dijon mustard, chopped shallots, 1/2 teaspoon sea salt, lemon juice, white wine vinegar, and balsamic vinegar in a blender. Blend on High for 10 seconds. Gradually add olive oil and blend again until the dressing is fully emulsified and smooth. Pour 1/2 cup dressing over lentils and stir gently with a wooden spoon. Taste the salad and add remaining dressing if desired.

RED LENTIL WRAPS

Steps:

• Lentil filling, part 1: In a medium pot over medium heat, add the butter and 1 tablespoon olive oil. Add the onion and carrots, stir, and "sweat" until soft and translucent, 5 minutes. Stir in the tomato paste, cumin, and Maras pepper and continue cooking another 1-2 minutes. Add the lentils, stir to coat, then add 1 tablespoon oil and 2 cups water-the mixture will look like lentil soup. Lower the heat to medium-low and simmer until the lentils are tender and have absorbed about three-quarters of the liquid, 10 minutes.
• Tomato brown butter: In a small saucepan over medium heat, add the tomatoes, garlic, 1 tablespoon brown butter, and salt. Stir and cook until thickened and shiny, 3-5 minutes. Blend in the saucepan using an immersion blender until smooth, with the consistency of pizza sauce.
• Lentil filling, part 2: When the lentils are soft and the mixture has thickened, add the salt and bulgur. Stir vigorously for 30 seconds, then add 1 tablespoon olive oil. Stir again, turn off the heat, then set aside to rest 10 minutes (covered or uncovered).
• Flatbread, part 1: In a mixing bowl, add flour and salt. Using your hand, make a well in the center and pour in water and olive oil. Mix until dough forms, adding more flour if necessary, about 3 minutes. Transfer to a bowl, drizzle with a little bit of oil, and turn to coat. Cover with plastic wrap and let rest at room temperature at least 20 minutes, or up to 4 hours (or overnight in the refrigerator).
• Flatbread, part 2: When the dough has rested, it will look smooth and be very soft. Divide the dough in half, then divide each half into three equal pieces. Roll out each ball into a very thin 8-to-9-inch round, using more flour to keep the dough from sticking to the rolling pin. Heat a cast-iron skillet or nonstick pan over low heat and cook the dough on one side until it starts to bubble up and lightly brown on the bottom, about 2 minutes. Flip and cook the other side about 30 seconds, so the bread stays soft and pliable.
• Assembly: Put 3 tablespoons of the tomato brown butter on each flatbread and smooth it to the edges in a very thin layer. Spread a heaping scoop (about ¼ cup) of the lentil mixture on one side of the flatbread. Spread a small handful of romaine and pepperoncini (about ¼ cup) on the other side. Fold both sides over toward the middle so that you have a rectangle with the round ends of the flatbread in the middle. Press down gently to seal everything and distribute it in an even layer. Then fold the flatbread in half lengthwise so that you have a long, thin, flat wrap.
• Cook: When the wraps are assembled, heat a cast-iron skillet over medium-low heat. Place two wraps at a time, seam side down, in the pan. Cook until the filling is hot and the bread is lightly toasted on one side but still soft on the other, about 4 minutes. Flip to the other side and cook 1 minute more to heat through. Cut into halves or strips and serve immediately with additional tomato brown butter.

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.

LENTILS AND RED PEPPER DIP

Steps:

• In a skillet, softened bell peppers and garlic in oil. Add salt and pepper. Add chicken stock, lentils and lemon juice. Bring to boil. Cover and let simmer about 15 minutes or until lentils are tender.
• In a food processor, reduce in a creamy puree. Adjust seasoning. Let cool. Cover and refrigerate until cold.
• Serve as a dip with grilled pita bread, veggies or as a garnish for sandwiches.

VEGAN LENTIL-STUFFED PEPPERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over medium-high heat. Add onion and broth and cook for 3 minutes. Stir in mushrooms, garlic, Italian seasoning, vinegar, salt, and crushed red pepper flakes; cook for 2 minutes. Remove from heat and stir in lentils and spinach.
• Place bell peppers in a baking dish and divide filling between both peppers. Cover dish with foil.
• Bake in the preheated oven for 20 minutes. Uncover and continue cooking for 10 minutes, or until peppers reach desired softness.