Description
A quick, nutritious meal packed with plant-based goodness and rich in protein and fiber.
Ingredients
Scale
- 1 cup red lentils (200g)
- 1 cup chopped fresh spinach (30g)
- ½ cup rolled oats (50g)
- ½ tsp garlic powder (2g)
- ¼ tsp ground turmeric (1g)
- ½ tsp ground cumin (2g)
- ¼ tsp black pepper (1g)
- ½ tsp salt (3g)
- ½ cup water (120ml)
- 1 tbsp olive oil (15ml)
Instructions
- Soak Lentils: Begin by rinsing your red lentils thoroughly under cool running water. Once cleaned, soak them in a bowl filled with water for about 30 minutes. This will help to soften the lentils and enhance their digestibility. After soaking, make sure to drain them completely.
- Blend Dough: In a food processor, combine the soaked lentils, rolled oats, and chopped spinach. Sprinkle in the garlic powder, turmeric, cumin, black pepper, and salt. As you blend the ingredients together, gradually pour in the water until the mixture transforms into a soft, sticky dough. It’s essential to achieve the right consistency, so don’t rush this step.
- Preheat Skillet: While you’re working on the dough, place a non-stick skillet on the stove over medium heat. Once it’s warm, add the olive oil and ensure it spreads evenly across the surface of the pan.
- Shape Wraps: Once your dough is ready, divide it into four equal portions. Using your hands or a rolling pin, flatten each piece into a circle about 6–7 inches in diameter. You can use parchment paper or a floured surface to make this easier.
- Cook Wraps: Carefully place each shaped wrap onto the skillet. Cook them for about 2–3 minutes on each side. You’ll know they’re done when you see golden spots forming and the edges appear set. This step is crucial to ensure your wraps have a delightful texture.
- Serve Warm: Remove the wraps from the skillet once they’re cooked. Serve them immediately while they’re still warm! You can enjoy these delicious wraps on their own or dip them in your favorite sauces, such as hummus, or use them as a base for sandwiches!
Notes
Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch
Nutrition
- Calories: 245 kcal
- Sodium: 240 mg
- Protein: 14 g