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Sandwiches and Wraps

Spicy Lentil Wraps with Red Pepper Paste and Tahini Sauce
Homemade red pepper paste brings rich, robust flavor to a simple filling packed with protein and whole grain. Choose a whole wheat wrap or lavash to encompass the marvelous mix of fillings for a nutritious sandwich that you'll be so glad to add to your lunchtime routine.
Spicy Lentil Wrap:
1/2 c. red lentils, rinsed
2 c. water
3/4 c. fine grain bulgur
2 T. olive oil
1 onion, finely chopped
2 t. ground cumin
1 t. red pepper flakes
1 scallion, chopped
2 T. chopped flat-leaf parsley
1/4 t. kosher salt
6 sheets lavash, whole wheat
3/4 c. red pepper paste (recipe below)
2 c. shredded cabbage
Tahini sauce to serve (recipe below)
Red Pepper Paste:
6 red bell peppers, cored and chopped
1/2 t. cayenne pepper
1/2 t. kosher salt
Tahini Sauce:
1/4 c. tahini
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Spicy Lentil Wraps with Red Pepper Paste and Tahini Sauce

Spicy Lentil Wraps with Red Pepper Paste and Tahini Sauce

Spicy Lentil Wraps with Red Pepper Paste and Tahini Sauce
Two Stars Guiding Stars
  • Servings:6 (366 g)
  • Prep Time:20 minutes
  • Cook Time:75 minutes
Spicy Lentil Wrap:
  1. Combine lentils and water in a small saucepan over medium heat. Bring to a boil, cover and reduce heat to low. Simmer until lentils are soft, about 20 minutes.
  2. Turn off heat and stir in bulgur. Let stand until water is absorbed and bulgur is soft, about 30 minutes.
  3. Meanwhile, heat olive oil in a pan over medium heat. Add onions and cook, stirring frequently, until soft and translucent. Stir in cumin and red pepper flakes and cook for another minute.
  4. Add onions, scallions, parsley and salt to lentil-bulgur mixture and stir until well combined. Let cool before using to make wraps. If desired, blend mixture in a food processor to make it smoother.
  5. Lay out a lavash sheet with the shorter end closest to you. Spread 1 1/2 tablespoons of red pepper paste across the lower third of the sheet. Top with the lentil-bulgur mixture, and then the cabbage. Roll from the bottom up, and spread an additional 1/2 tablespoon of red pepper paste across the top end to help seal the wrap. Repeat for remaining wraps.
  6. To serve, cut each wrap in half and serve with tahini sauce on the side.
Red Pepper Paste:
  1. Combine bell peppers, cayenne pepper and salt in a food processor and puree.
  2. Pour the puree into a skillet over low heat and simmer, stirring occasionally, until reduced to a paste. This can take up to 2 hours.
Tahini Sauce:
  1. Place all ingredients in a small bowl and mix with a fork until well combined.
  2. Gradually stir in small amounts of additional warm water until the desired consistency is achieved.