Lentil Wrap with Cucumber Salad

Instructions

1. 1

   Cook the lentils

   • Rinse the brown lentils under cold water.
   • In a medium saucepan, combine the rinsed lentils and 2 cups of water.
   • Bring to a boil, then reduce the heat to a simmer.
   • Cover and cook for 15-20 minutes, or until the lentils are tender but not mushy.
   • Drain any excess water and set aside.
2. 2

   Prepare the vegetable base

   • Heat the olive oil in a large skillet or pan over medium heat.
   • Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
   • Add the minced garlic and cook for another minute until fragrant.
3. 3

   Spice the filling

   • Stir in the ground cumin, ground coriander, turmeric powder, and cayenne pepper. Cook for 30 seconds until the spices are aromatic.
   • Add the diced tomatoes, salt, and black pepper to the skillet.
   • Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and form a thick sauce.
4. 4

   Combine and finish the filling

   • Add the cooked lentils to the skillet and stir well to coat them in the spice mixture.
   • Add the fresh spinach and stir until it has just wilted, about 1-2 minutes.
   • Remove from heat and stir in the fresh lemon juice.
5. 5

   Assemble and serve the wraps

   • Warm the whole wheat tortillas in a dry pan or microwave until soft and pliable.
   • Spoon about a quarter of the lentil filling onto the center of each tortilla.
   • Fold in the sides and roll up tightly to form a wrap.
   • Serve immediately while warm.