Lentil and Roasted Vegetable Wraps

Total Time
Prep 15 mins
Cook 45 mins

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.

Ingredients Nutrition


  1. 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.
  2. 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).
  3. Once lentils are done drain them and combine them in a bowl with oil, vinegar, honey, oregano, and cumin.
  4. Add veggies to bowl as they become tender.
  5. The first done should be the green onions and the tomatoes (30 minutes).
  6. Next should be the garlic, cut the cloves in half and squeeze the pulp into the bowl.
  7. Peel the pepper, halve, seed it, chop it roughly and add it to the bowl.
  8. 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.


Most Helpful

I also made this with red onions and balamic vinegar! I used the scraps from the vegetables to cook with the lentils, along with some soy sauce and a splash of balsamic. The lentils tasted great, and how can you ever go wrong with roasted veggies?! Very tasty, very filling, will mos def make this again.

tendollarwine August 21, 2007

I made this using red onion and balsamic vinegar. My family eyed it sceptically but after taking the plunge my husband and my 9 year old said it was tasty.

ElishevaH June 27, 2006

The taste of this is fantastic! Our only regret was that there was not more. Will make a double batch next time. Be careful with the green onions- they cook really fast. Unfortunately, ours burned to a crisp. The roasted garlic really makes this recipe, I think. I also added just a splash of balsamic vinegar- because I know how well it tastes with roasted veggies. We also mixed the feta cheese right into the filling. Yumm. Thanks so much for sharing, I'm sure we will make this again and again!

VegSocialWorker December 10, 2005

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