Lentil Tahini Wraps
LENTILS
1 cup caviar or brown lentils
1 tsp cumin
1 tsp coriander
1 tstp olive oil
salt
SAUCE
2 tbps tahini paste
3 tbsp warm water
2 tbsp fresh lemon juice
1 - 2 garlic cloves, minced
1/2 tsp salt
cracked pepper
1 tsp Sriracha sauce
WRAPS
1 1/2 cups cabbage, shredded
1 1/2 cups carrots, shredded
3 c. cilantro and scallions, chopped
1/2 avocado, sliced
2 tbsp sunflower or pumpkin seeds, toasted
4 tortillas, warmed
Cook lentils in a pot of water. Drain well and season with spices and olive oil.
In a small bowl, mix tahini paste, warm water, lemon, garlic, salt, pepper, and Sriracha until creamy.
Heat tortillas over a gas flame until warm and pliable. Divide lentils, cilantro, scallion, cabbage, carrots, avocado, and seeds among the tortillas. Roll up like a burrito. Cut in half. Serve with tahini sauce, spooting it in as you eat.
1 cup caviar or brown lentils
1 tsp cumin
1 tsp coriander
1 tstp olive oil
salt
SAUCE
2 tbps tahini paste
3 tbsp warm water
2 tbsp fresh lemon juice
1 - 2 garlic cloves, minced
1/2 tsp salt
cracked pepper
1 tsp Sriracha sauce
WRAPS
1 1/2 cups cabbage, shredded
1 1/2 cups carrots, shredded
3 c. cilantro and scallions, chopped
1/2 avocado, sliced
2 tbsp sunflower or pumpkin seeds, toasted
4 tortillas, warmed
Cook lentils in a pot of water. Drain well and season with spices and olive oil.
In a small bowl, mix tahini paste, warm water, lemon, garlic, salt, pepper, and Sriracha until creamy.
Heat tortillas over a gas flame until warm and pliable. Divide lentils, cilantro, scallion, cabbage, carrots, avocado, and seeds among the tortillas. Roll up like a burrito. Cut in half. Serve with tahini sauce, spooting it in as you eat.
