I wanted to make my own Trader Joe’s Spicy Lentil Wrap with Tahini Sauce**, and found this recipe. Hat tip, Feasting At Home.
I used precooked lentils from Trader Joe’s (found amongst lettuces and other greens), prepped all the other ingredients at home, made the tahini, and assembled. It was pretty darn awesome, and fresh! Check it. You can make a couple of these wraps, store in fridge, then make lentil soup with the rest.
2 tbsp. tahini paste
3 tbsp. warm water
2 tbsp. fresh lemon juice
1-2 garlic cloves, finely minced
1/2 tsp. salt
1 tsp. sriracha sauce (I’m probably one of the few on the planet who does not like sriracha, so I added cayenne pepper)
1 1/2 cups shredded cabbage
1 1/2 cups shredded carrots
3 cups chopped cilantro and scallions
2 tbsp. toasted sunflower or pumpkin seeds (optional)
1/2 sliced avocado (optional)
3-4 lavash bread, warmed
Mix lentils with cumin, corainder, olive oil, salt to taste. In small bowl, using fork or tiny whisk, mix tahini paste, warm water, olive oil, lemon juice, garlic, salt, pepper, sriracha or flakes, until creamy. Prep all veggies.
Spread red pepper paste* or any other (hummus, etc.), on bottom third of lavash. Spread lentils, cover with cabbage, carrots, scallions. Roll up, like a small burrito. Spread red pepper paste or hummus to seal. Cut in half at a diagonal. Serve with spicy tahini sauce on the side.
Delicious Red Pepper Paste*
Recipe (for 3-4 wraps), hat tip, the kitchn.
3 medium bell peppers, cored and chopped
1/4 tsp. cayenne pepper
1/2 tsp. salt
olive oil to cover (if refrigerating)
Combine bell peppers, cayenne, salt, in food processor, and puree. Pour the puree into a skillet over low heat and simmer, stirring occasionally, until reduced to a paste. This can take up to 2 hours. Let cool before using. To store, pack the paste into a jar, pour enough olive oil on top to cover (like pesto), and refrigerate.
P.S. Trader Joe’s shows 75 grams carbohydrates, this recipe brought it down to 48. No explanation, just sayin’…