Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Lentil Wraps

Legumes - Lentil - -

INGREDIENTS

2 t olive oil
1 medium onion, chopped (about 1 cup)
1 medium jalapeno pepper, seeded and finely chopped (about 2 T)
2 garlic cloves, minced
2 t ground cumin
1/2 cup brown lentils, rinsed and picked over
1 3/4 cups vegetable broth
1/2 cup bulgur
1 medium tomato, seeded and diced or 1 cup canned diced tomatoes
1/4 cup chopped fresh parsley
1 T lemon juice
1/2 t salt
1/4 t freshly ground black pepper
8 flour tortillas (soft taco size - 7.5 inches / 19 cm)
2 T lemon juice
1 T extra-virgin olive oil
1/4 t salt
1/8 t freshly ground black pepper
1 1/2 cups grated carrots (about 3-4 medium carrots)
1 1/2 cups shredded lettuce leaves, washed and dried
1/2 cup fresh cilantro leaves, washed and dried
1/2 cup plain soy yogurt

METHOD

In large saucepan, heat 2 teaspoons oil over medium heat. Add onion and cook 2 to 3 minutes or until softened, stirring often. Add jalapeno, garlic and cumin; cook 30 seconds, stirring. Add lentils and stir to coat. Add broth and bring to a simmer. Reduce heat to low, cover and simmer for 20 minutes.

Meanwhile, preheat oven to 325F/160C.

After lentils have simmered 20 minutes, stir in bulgur and tomato; simmer, covered, about 20 minutes longer or until lentils and bulgur are tender and most of the liquid has been absorbed.

While bulgur is simmering, warm tortillas and prepare garnishes: wrap tortillas in a sheet of aluminum foil. Place packet in oven and heat for about 20 minutes. In small bowl, whisk 2 tablespoons lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Add carrots and toss to coat.

When pilaf is ready, stir in parsley, 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper.

To serve, spoon a scant 1/2 cup lentil pilaf down center of a warm tortilla. Top with carrot salad, lettuce, cilantro and a dollop of yogurt. Fold tortilla over filling and roll up.

Yields: 4 servings (3 1/2 cups pilaf).

[post a new comment]