Walnut and Lentil Wrap

🛒 Ingredients

• Cooked green lentils 100 g · 116 kcal
• Walnuts, chopped 20 g · 130 kcal
• Whole wheat tortilla 60 g · 170 kcal
• Red onion, finely diced 30 g · 12 kcal
• Garlic, minced 5 g · 7 kcal
• Carrot, grated 30 g · 12 kcal
• Fresh spinach 30 g · 7 kcal
• Olive oil 10 g · 88 kcal
• Fresh lemon juice 10 g · 2 kcal
• Ground cumin 1 g · 0 kcal
• Ground coriander 0 g · 0 kcal
• Smoked paprika 0 g · 0 kcal
• Fresh parsley, chopped 5 g · 2 kcal

👨‍🍳 Instructions

1. If using dry lentils, rinse them well and cook according to package instructions until tender but not mushy, about 20-25 minutes. Drain any excess water.
2. Heat olive oil in a pan over medium heat. Add finely diced red onion and grated carrot, sautéing for 5-7 minutes until softened.
3. Add minced garlic, ground cumin, ground coriander, and smoked paprika to the pan. Cook for another minute until fragrant.
4. Stir in the cooked green lentils, chopped walnuts, fresh lemon juice, and chopped fresh parsley. Season with salt to taste and mix well.
5. Warm the whole wheat tortilla slightly in a dry pan or microwave for 15-20 seconds to make it more pliable.
6. Lay the warm tortilla flat and spread a layer of fresh spinach over it. Spoon the lentil and walnut mixture down the center.
7. Fold in the sides of the tortilla, then tightly roll it up from one end to form a wrap. Serve immediately.