Last updated on January 1st, 2020 at 08:47 pm
These lentil wraps are a quick and easy lentil recipe you can make for dinner in around 30 minutes! They’re vegan, delicious and there will be leftovers for next day!
So one of my most pinned recipes are these evolved lentil wraps. And why wouldn’t they be, they’re pretty amazing. But they’re actually the evolved, better looking version of these (both versions are really good!).
Who would’ve thought there were any more lentil wraps to make? I didn’t. I had no intention or a plan to make these and bore you with that whole bragg-y introduction.
Mmmm look at me I can cook lentils. What’s your superpower?
So these, they’re also really good, but different than the ones before. Because here we cook the lentils with some spicy tomato sauce. Then we wrap the whole thing in a tortilla with a fresh salad and a sauce of your choice (see options below).
Seriously, really good. You can of course use hummus, the avocado dill dip that I recommend every time (which makes me sound like a broken record, but a good one) or the spicy vegan cream cheese. Whatever you decide, I hope you enjoy these!
Vegan Lentil Wraps Recipe
These healthy lentil wraps are a quick and easy vegan dinner recipe that you can make in 30 minutes!
Ingredients
Lentils
- 2 cups lentils, soaked
- 1/2 tsp turmeric
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp red pepper flakes
- 2 tbsp tomato paste
- 2 garlic cloves
- 1 tbsp olive oil
Salad
- 1 cucumber
- 1 tomato
- 1 cup arugula
- bunch parsley
- 1 scallion
- fresh mint leaves, handful
- salt
- olive oil
Sauce - make one of these:
Also needed:
- Pita, tortilla or lettuce leafs
Instructions
- Cook lentils in a large pan at medium-high temperature, with water and a few pinches of salt, covered with a lid. The lentils should just be covered with water, around 1:2 ratio, make sure to add water if needed while cooking or to drain the lentils if there's too much excess water, once your lentils are cooked.
- While the lentils are cooking chop the vegetables for the salad and put them in a bowl with salt and olive oil, add lemon juice or vinegar if you want and mix together.
- Then make the sauce you chose, or maybe 2 sauces.
- Once lentils are done add olive oil, turmeric, coriander, cumin, red pepper flakes, then stir together.
- Add the tomato paste and 1-2 tbsp water if needed, stir in. Here it's important to really make sure that the lentils are cooked before adding the tomato paste, because I've noticed lentils don't cook as quickly when I add tomato, maybe I'm wrong, but FIY.
- Then turn the heat off and stir in the minced garlic.
- Assemble the lentil wrap: In a tortilla add 1-2 Tbsp of the lentil filling, some salad and 1 tbsp sauce. You can also use a lettuce leaf instead of a tortilla to make this vegan dish lower-carb.
- Wrap and enjoy immediately!
Notes
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 472Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 3mgSodium: 614mgCarbohydrates: 56gFiber: 17gSugar: 10gProtein: 19g
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I’m looking forward to trying this recipe! How many servings does this recipe provide?
Hi Taty, I think it was 3 or 4, maybe even more.
What type of lentils do you recommend. Just tried red and accidentally made lentil soup. This looks so good I can’t wait to try it!
Hi Lindsey, I used brown lentils, red get a bit mushy when you cook them, but are also delicious when you get used to the texture!
I think your proportions are off. I just made this as written and with the amount it made I could feed the neighborhood with lentil wraps. Especially at 3 tblsp per wrap! The pictures suggest quite a bit more per wrap…like maybe 1/3 cup each?
Hi Jean,
that is possible! I hope the lentils turned out good nevertheless! I used smaller tortillas for the pictures and I did fill them with 3-4 tbsp of lentils, but it will of course be different if you use large ones. Simply use your best judgement in that case.
This recipe looked awesome and it’s one of my first time cooking dried lentils and I’m noticing that there are not times for how long to cook the lentils and when to put in the tomato paste. Any advice would be awesome as I’m stuck in here with kids that are hungry during Corona-tine.
Hi Jenn, the cooking time really depends on the lentils you have, but mine usually take 15-20 minutes to be tender. Also, add the tomato paste once the lentils are done and you’ve added the spices. Right after. Please don’t forget to add salt to the cooking water, when you’re boiling the lentils. Let me know if you need any other help!
I’m trying these for the first time and I can vouch and say it takes way more than 35 minutes total time. The lentils of they’re dried will take at least 40 minutes to cook if on medium. If you crank it up a bit and keep an eye on it that will take a little bit less time. But a more accurate time I’d say is 45mins to an hour.
Yum!! Made this tonight and substituted black beans for the lentils.
Delicious 🙂 love the fresh mint!
Glad you enjoyed these!
This seems like it could be a great recipe but too many of the directions are very vague. Soak the lentils – for how long? Cook the lentils – again, for how long? Even your responses to comments are vague and don’t really make sense. You soaked 2 cups dry lentils, used 3-4 tbsp per tortilla but only got 4 servings out of this???
I was also planning to make this using the spicy cream cheese sauce recipe. Only to find out by clicking on that that you have to soak sunflower seeds overnight.
depending on what type of lentils you use, the cooking time varies. It’s best to follow the instructions on the package of the lentils you’re using. Soaking overnight or at least an hour will speed things up. Sometimes I’d use green lentils that are ready in 20 minutes, other times green lentils take 40 minutes (if they were stored longer), so best follow package instructions. As for the sunflower seeds sauce, after trying out different things I found out you can also soak for about 20 minutes if using hot water.