Lentil and Roasted Veg Wrap

Name: Lentil and Roasted Veg Wrap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup green or brown lentils, rinsed; 2 cups low-sodium vegetable broth; 2 zucchini, cut into 3/4-in cubes; 2 red bell pepper, cut into 1-in pieces; 1 red onion, cut into wedges; 4 tbsp extra-virgin olive oil; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 4 large flour tortillas (10-inch); 1/2 cup store-bought or homemade hummus; 2 cups baby spinach; 1 lemon, juiced; 1/4 cup fresh flat-leaf parsley, roughly chopped

Hearty green lentils and oven-roasted zucchini, bell pepper, and red onion wrapped in a warm tortilla with hummus, fresh spinach, and a squeeze of lemon. A filling, fully plant-based Mediterranean-style lunch.

45 minEasyServes 4460 cal/serving

MediterraneanLunchOven and StovetopVeganHigh FiberDairy-FreeEgg-FreeAlcohol-Free

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Ingredients

1 cup green or brown lentils, rinsed
2 cups low-sodium vegetable broth
2 zucchini, cut into 3/4-in cubes
2 red bell pepper, cut into 1-in pieces
1 red onion, cut into wedges
4 tbsp extra-virgin olive oil
1 tsp ground cumin
1/2 tsp smoked paprika
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
4 large flour tortillas (10-inch)
1/2 cup store-bought or homemade hummus
2 cups baby spinach
1 lemon, juiced
1/4 cup fresh flat-leaf parsley, roughly chopped

Instructions

1

Preheat oven to 425 F. Toss 2 cut into 3/4-in cubes zucchini, 2 cut into 1-in pieces red bell pepper, and 1 cut into wedges red onion on a large sheet pan with half the 4 tbsp extra-virgin olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Spread in a single layer.
2

Roast vegetables for 20-25 minutes, flipping once halfway, until tender and lightly charred at the edges.
3

While the vegetables roast, combine 1 cup rinsed green or brown lentils and 2 cups low-sodium vegetable broth in a small saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 20-22 minutes until lentils are tender and liquid is absorbed. Fluff with a fork and season with remaining salt, pepper, remaining olive oil, and a squeeze of 1 juiced lemon juice.
4

Warm 4 large flour tortillas (10-inch) in a dry skillet over medium heat for 30 seconds per side.
5

Spread 1/2 cup store-bought or homemade hummus across the center of each tortilla. Top with a handful of 2 cups baby spinach, a scoop of lentils, and a portion of roasted vegetables.
6

Scatter 1/4 cup roughly chopped fresh flat-leaf parsley over the filling. Squeeze remaining lemon juice over the top.
7

Fold in the sides and roll up tightly. Slice in half and serve.

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Questions

How long does Lentil and Roasted Veg Wrap take?

As written, 45 minutes: 15 of prep and 30 of cooking. The longest single stretch is step 2 (25 minutes): "Roast vegetables for 20-25 minutes, flipping once halfway, until tender and lightly charred at the edges."

What oven temperature does Lentil and Roasted Veg Wrap need?

For Lentil and Roasted Veg Wrap, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 25 minutes, in step 2.

How do I know when Lentil and Roasted Veg Wrap is done?

Go by the cues in the method rather than the clock. Step 3: cook until lentils are tender and liquid is absorbed.

What can I use instead of smoked paprika in Lentil and Roasted Veg Wrap?

The entry for Lentil and Roasted Veg Wrap calls for 1/2 tsp smoked paprika. In its place: Sweet paprika with a small pinch of cumin, or a few drops of liquid smoke. Chipotle powder works if you want heat as well.

How many calories are in Lentil and Roasted Veg Wrap?

One serving (the recipe makes 4) is about 460 calories, with 16 g protein, 48 g carbohydrate and 14 g fat, plus 6 g fiber and 720 mg sodium. The figures are estimates computed from the ingredient list.

How long does Lentil and Roasted Veg Wrap keep?

Refrigerate what is left of Lentil and Roasted Veg Wrap within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through.

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