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Wraps with lentil filling
Wraps with a warm lentil and vegetable mix and the creamiest vegan basil pesto. Comes together in less than 45 minutes.
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Prep Time:
20
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
4
wraps
Author:
Eloïse
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Ingredients
1x
2x
3x
▢
4
gluten free wraps
store-bought
▢
Some
spinach leaves
For the filling
▢
200
g
red lentils
▢
1
red onion
▢
4
tomatoes
▢
4 small
carrots
or 2 medium ones
▢
olive oil
▢
1
pinch
of salt and pepper
▢
1
teaspoon
Garam Masala spice blend
For the pesto
▢
2
handful (30 g)
fresh basil
or 1 handful fresh basil and 1 teaspoon dried basil
▢
150
g
cashew nuts
soaked at least 2h in boiling water
▢
150
ml
water
▢
¼
teaspoon
garlic powder
▢
1
pinch
of salt
Instructions
Prepare the filling
Wash the veggies. Peel the carrots. Then, dice the onion, the tomatoes and the carrots.
Heat a pan with some olive oil. When hot, stir fry the veggies for 15min over medium heat.
In the meantime, cook the red lentils according to the instructions on the package.
When cooked, drain the lentils and add them to the veggies.
Add the spices, salt and pepper and set aside.
Make the pesto
Drain the cashew nuts (that your soaked in boiling water for at least 2 hours).
In a small blender or food processor, blend all the ingredients for the pesto until a smooth paste forms.
Assemble
Fill each wrap with some spinach leaves, 3-4 tablespoons of the lentil mixture and 2 teaspoons of pesto.
Eat as is or slightly grill the wraps in a pan.
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