MEDITERRANEAN LENTIL VEGGIE WRAPS
Delicious, satisfying Mediterranean lentil veggie wraps make the perfect lunch or supper.
Provided by Allison
Categories Main
Time 55m
Number Of Ingredients 27
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- Finally, make the hummus. Use my Best Classic Hummus recipe, but add 1/2 cup of fresh mint leaves before blending.
- 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.
Nutrition Facts : Calories 574 calories, Sugar 9 g, Sodium 683.3 mg, Fat 24.4 g, SaturatedFat 4.9 g, TransFat 0 g, Carbohydrate 72.2 g, Fiber 15.7 g, Protein 23 g, Cholesterol 0 mg
ROASTED VEGETABLE WRAPS
Provided by Melissa d'Arabian : Food Network
Time 45m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Halve onion, pepper (remove seeds) and squash, and toss in olive oil and salt and pepper. Roast on baking sheet until tender, about 30 minutes, turning halfway through. Cool and chop veggies, mix together into a roasted vegetables and set aside in small bowl. Lay the tortilla flat on the counter. Place the spinach, carrots, tomatoes and cheese in the lower third of the tortilla. Drizzle on the dressing and top with a few spoons of the roasted vegetables. Roll tightly away from you, folding in the sides of the burrito as you go. Wrap tightly in wax paper, and then cut in half.
LENTIL SALAD WITH ROASTED VEGETABLES
This lentil salad looks and tastes bright, thanks to a combination of tangerine juice, sherry vinegar and colorful caramelized roasted root vegetables. It works either as a main course, served with good bread and butter, or as side dish with roasted meat or fish. For the maximum visual impact, use both golden and red beets. Vegetarians can feel free to leave out the bacon. Leftovers will keep for at least five days, though try to pack it up without the radicchio, which gets soggy in the fridge.
Provided by Melissa Clark
Categories dinner, lunch, salads and dressings, appetizer
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 24
Steps:
- Heat oven to 400 degrees. Place vegetables in one layer on one or two large rimmed baking pans, toss with olive oil and salt. Place thyme and rosemary on top of vegetables, cover pans with foil and roast for 25 minutes. Remove foil, stir in bacon and bake for 30 to 40 minutes longer, until vegetables are tender and golden all over.
- In a large pot, combine lentils, 6 cups water, garlic, bay leaf, salt and pepper and bring to a boil over high heat. Reduce heat to low and simmer for 20 to 30 minutes, until lentils are tender.
- In a small bowl, whisk together vinegar, mustard and salt. Then whisk in olive oil.
- Drain lentils and discard bay leaf; keep or discard garlic as you like. Toss lentils with half of the sherry vinaigrette while still warm. Add more salt, olive oil and vinegar as needed.
- Toss radicchio with enough of remaining vinaigrette to lightly coat it and arrange it on a platter. Combine lentils and roasted vegetables, adding more of the vinaigrette to taste; spoon mixture on top of radicchio. Garnish with scallions, parsley, sea salt and black pepper. Squeeze tangerine juice over the lentils and drizzle with more olive oil if needed.
LENTIL AND ROASTED VEGETABLE WRAPS
Really, really delicious recipe, and don't get thrown off by the long lists, this is probably one of the easiest recipies I have. My family love these with a little bit of fetta or cottage cheese. I also prefer to eat these in a lavash wrap rather than tortillas.
Provided by She-Thing
Categories One Dish Meal
Time 1h
Yield 10 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 275.8, Fat 7.1, SaturatedFat 1.6, Sodium 453.1, Carbohydrate 45.9, Fiber 5.5, Sugar 5.3, Protein 7.8
ROASTED VEGGIE WRAPS
Give roasted veggies an Italian accent with salad dressing mix and shredded mozzarella, then fold them into flour tortillas. "My husband and I really enjoy the assortment of vegetables in these handheld sandwiches," notes Jeanette Simec of Ottawa, Illinois. "They make a great light lunch."
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a jar with a tight-fitting lid, combine the dressing mix, water, vinegar and oil; shake well. Place vegetables in a large bowl; drizzle with dressing and toss to coat. , Spread vegetables in two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, at 425° for 20-25 minutes or until tender, stirring occasionally., Spoon about 3/4 cup roasted vegetables off center on each tortilla; sprinkle each with 1/4 cup cheese. Place on a baking sheet. , Broil 4-6 in. from the heat for 2 minutes or until cheese is melted. Fold sides and one end of tortilla over filling and roll up. Serve with salsa if desired.
Nutrition Facts : Calories 299 calories, Fat 12g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 849mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 2g fiber), Protein 13g protein. Diabetic Exchanges
LENTIL & ROASTED VEGETABLE SALAD RECIPE BY TASTY
Here's what you need: butternut squash, brussels sprouts, red onion, olive oil, salt, pepper, green lentil, water, balsamic vinegar, maple syrup, salt, pepper
Provided by Rachel Gaewski
Categories Lunch
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F (200°C).
- Add butternut squash, Brussels sprouts, and red onion to to a parchment paper-lined baking sheet. Season with olive oil, salt, and pepper, and use hands to mix until seasoning is fully distributed.
- Bake for 20 minutes, flipping halfway through.
- In a medium saucepan, add lentils and water, and bring to a boil.
- Reduce heat to a simmer and cover for 20-25 minutes or until lentils are tender. Drain excess water if necessary.
- When vegetables are finished roasting, transfer to a mixing bowl and add lentils.
- For the dressing, combine balsamic vinegar, maple syrup, salt, and pepper in liquid measuring cup and whisk until combined.
- Pour dressing over lentils and vegetables and toss until fully coated.
- Transfer lentil salad to two containers and refrigerate for up to 5 days.
- Enjoy!
Nutrition Facts : Calories 600 calories, Carbohydrate 109 grams, Fat 8 grams, Fiber 19 grams, Protein 29 grams, Sugar 20 grams
EASY LENTIL FETA WRAPS
Very tasty and very quick! My husband loves it, and I love that it takes only a few minutes to make! Use any or all of the ingredients, or whatever you have on hand! White wine may be substituted with heavy cream.
Provided by SEKMARK
Categories Main Dish Recipes Sandwich Recipes Wraps and Roll-Ups
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Wrap the tortillas in aluminum foil, and warm in the oven about 10 minutes, until soft.
- Heat the olive oil in a saucepan over medium heat, and saute the garlic, shallots, and mushrooms 5 minutes, until lightly browned. Pour in the wine, and scrape up any browned bits from the bottom of the saucepan. Mix in the lentils, and cook 2 minutes, just until heated through.
- Fill each tortilla with a portion of the lentil mixture, and fold or roll. Top with feta cheese, olives, and tomatoes.
Nutrition Facts : Calories 308.9 calories, Carbohydrate 42.1 g, Cholesterol 16.8 mg, Fat 13 g, Fiber 8.1 g, Protein 12.8 g, SaturatedFat 4.1 g, Sodium 614 mg, Sugar 3.5 g
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