Red Pepper Lentil Wraps Recipes

ROASTED PEPPER AND LENTIL SOUP

Steps:

• Set oven rack about 6 inches from the heating element in your oven and preheat the broiler. Line a baking sheet with aluminum foil.
• Arrange red bell pepper halves, yellow bell pepper halves, and orange bell pepper halves onto prepared baking sheet with cut sides down.
• Roast peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Steam as they cool until the skin has loosened completely, about 20 minutes. Remove and discard skins. Cut peppers into small dice.
• Heat olive oil in a large pot over medium heat; cook and stir onion and carrot in hot oil until onion is translucent, about 10 minutes. Add garlic, tarragon, thyme, and paprika; continue to cook and stir until garlic is fragrant, about 2 minutes.
• Stir roasted peppers, tomatoes, water, and hot sauce into the peppers mixture, place a cover on the pot, and cook until the tomatoes soften, about 5 minutes.
• Pour vegetable broth into the pot; add lentils, bay leaves, salt, and black pepper; bring to a boil, cover the pot, reduce heat to medium-low, and cook until lentils are tender, about 45 minutes.
• Pour soup into a blender or food processor no more than half full. Cover and hold lid down; pulse several time to get the soup to be only slightly chunky. Repeat processing until all soup has been blended.

MIXED PEPPER AND LENTIL CURRY

Steps:

• Heat a large non-stick pan and dry fry the onions and garlic for 1-2 mins until soft.
• Add the peppers and curry powder and cook for a further minute.
• Add the remaining ingredients and simmer gently for 20 minutes until the lentils are cooked, topping up with a little extra vegetable stock if required.
• Serve.

MEDITERRANEAN LENTIL VEGGIE WRAPS

Steps:

• Cook the lentils: Rinse the lentils through a fine mesh sieve and place them in a medium saucepan. Cover with a couple inches of water and bring to a boil over high heat. Turn down heat to medium-high and simmer, stirring occasionally, until tender, about 20 minutes. Add more water as needed. Drain and set aside.
• Warm the oil in a skillet over medium heat. Add the onion and garlic and saute for about 5 minutes. Add the cooked lentils, salt, pepper, chili flakes, capers, sun-dried tomatoes, lemon zest, lemon juice, parsley, and mint. Remove from heat and set aside.
• Preheat oven to 400 degrees F and line 2 baking sheets with parchment paper. Place the sweet potato on one baking sheet and drizzle with 1/2 tbsp of oil and a pinch of salt and pepper. Toss to coat and roast for 30-40 minutes, or until tender.
• Place the broccoli and red pepper on the other baking sheet and drizzle with 1/2 tbsp of oil and a pinch of salt and pepper. Roast for 20-25 minutes, or until tender.
• Make the lemon tahini sauce by placing all of the ingredients in an upright blender. Blend until smooth, adding additional water as desired to thin. Transfer to a glass jar or container until ready to serve.
• Finally, make the hummus. Use my Best Classic Hummus recipe, but add 1/2 cup of fresh mint leaves before blending.
• To assemble the wraps, spread some hummus on a tortilla, followed by desired amount of roasted vegetables, tahini sauce, lentils, and a handful of spinach.