MEDITERRANEAN LENTIL VEGGIE WRAPS #vegetarian #lunch

Mediterranean lentil veggie wraps with lemon tahini sauce and hummus make for a protein-rich lunch or dinner.

Wraps loaded up with a protein, a couple of vegetables, and a tasty sauce are an incredible go-to weeknight supper. Children will in general love them, and adults do, as well! These Mediterranean lentil veggie wraps are one of my top picks generally, and are actually too acceptable not to share!

These wraps have a couple of parts: lentils joined with sauteed onion and garlic, lemon squeeze and pizzazz, parsley, mint, tricks, and sun-dried tomatoes; cooked broccoli and yam; lemon tahini sauce; hummus; and new spinach. They're pressed with protein and very filling–even an eager man will be fulfilled.

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ingredients
marinated lemony lentils

• 1 cup dry French green or black lentils
• 1 tbsp extra virgin olive oil
• 1 medium red onion, diced
• 3 cloves of garlic, minced
• 1/4 tsp each sea salt, freshly ground black pepper, and chili flakes
• 1 tbsp capers
• 1/4 cup finely chopped sun-dried tomatoes
• Zest of 1 organic lemon
• 2 tbsp freshly squeezed lemon juice
• 1/4 cup each chopped fresh parsley and mint

roasted vegetables

• 2 medium sweet potatoes, peeled and chopped into 1/2-inch cubes
• 1 large bunch broccoli, chopped into florets
• 1 red bell pepper, roughly chopped
• 1 tbsp extra virgin olive oil
• Fine sea salt and freshly ground black pepper

lemon tahini sauce

• 1/2 cup tahini
• 1/3 cup freshly squeezed lemon juice
• 2 medium cloves of garlic
• 1/2 tsp fine sea salt
• Freshly ground black pepper
• 1/4 cup nutritional yeast
• 1 tbsp extra virgin olive oil
• 1/2 tbsp pure maple syrup
• 1/3 cup water

mint hummus

• 1 batch of The Best Classic Hummus plus 1/2 cup fresh mint leaves
• 4 large whole grain tortillas
• 4 cups fresh spinach

instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Finally, make the hummus. Use my Best Classic Hummus recipe, but add 1/2 cup of fresh mint leaves before blending. 
7. 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. 

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