Lentil Tahini Wraps
Created By: Chef Sylvia Fountaine, Feasting At Home
Use: Pardina Brown Lentils, Caviar Black Lentils, Madeline French Green Lentils
Yields: 4 servings
Vegan, Kid-approved, 30-minutes or less
Spicy Lentil Tahini Wraps
Recipe and photo courtesy of Chef Sylvia Fountaine, Feasting at Home
Ingredients for lentils:
1 cup dry lentils (Caviar black, Pardina brown or Madeline French green)
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon olive oil
Salt to taste
Ingredients for the sauce:
2 Tablespoons tahini paste
3 Tablespoons warm water
2 Tablespoons fresh lemon juice
1-2 garlic cloves finely minced
½ teaspoon kosher salt cracked pepper
1 teaspoon Sriracha sauce
For the wraps:
1 ½ Cups shredded cabbage
1 ½ Cups shredded carrots
3 C chopped cilantro and scallions
2 Tablespoons toasted sunflower (or pumpkin seeds) - optional
½ sliced avocado (optional)
4 x 12 inch tortillas, warmed
• Cook lentils in a pot of water until cooked al-dente. Drain well and season with cumin, coriander, olive oil and salt to taste.
• While lentils are cooking, make tahini sauce. In a small bowl, using a fork or tiny whisk, mix tahini paste, warm water, olive oil, lemon juice, garlic, salt pepper, and Sriracha sauce, until creamy.
• Prep all veggies.
• When ready to make wraps, heat tortillas over a gas stove top, set to medium, flipping and turning frequently until tortillas are warm and pliable, or toast in a toaster oven. Do not over toast, or they will become tough and hard to roll. Divide lentils, cilantro, scallions, and veggies and roll up like a small burrito. Cut in half at a diagonal. Serve with the spicy tahini sauce on the side, spooning it in as you eat.
Chef Sylvia calls for Caviar black lentils, but feel free to subsitute Pardina brown or Madeline French green lentils. All three varieties possess bold, earthy flavor profiles.
For more delicious recipes from Chef Sylvia Fountaine, please visit Feasting at Home.