Lentil and Roasted Vegetable Wraps

Recipe by She-Thing
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READY IN: 1hr
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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