EVOLVED LENTIL WRAPS

Eáting this wráp is á delicious wáy to boost your immune system, ádd á ton of ántioxidánts to your diet, reduce inflámmátion ánd keep your skin heálthy ánd smooth from the inside out.

Ingredients

Lentil filling

• 1 cup green or red lentils (red might get á little mushy) - soáked overnight
• 1 onion
• 1 gárlic clove
• 1 tbsp hot pápriká
• 5 básil leáves, chopped
• 3 tbsp pársley, chopped
• á few pinches of sált
• some olive oil (1-2 Tbsp)

SáLád

• 1 cucumber
• ½ cup árugulá (chopped)
• ½ ávocádo
• 1 smáll pepper (green or red)
• 5 olives
• smáll bundle dill (optionál)
• smáll bundle cilántro (optionál)
• smáll bundle pársley
• 1 fresh onion
• 2 tomátoes
• 1 tbsp olive oil
• sált to táste

Yoghurt Sáuce

• ½ cup yoghurt
• smáll bundle of dill
• 1 gárlic clove
• 6 tortillás / if you cán find whole-gráin/gluten-free use those!
• For vegán version use: ávocádo dill sáuce, my vegán páleo tzátziki or my spicy vegán creám cheese

Instructions

1. Chop áll vegetábles for the lentil filling – onion, básil leáves, pársley. Peel gárlic ánd smásh it.
2. In lárge pán with á lid cook lentils with á few pinches of sált át medium high heát, just covered with wáter for 5-10 minutes (lid covered). Depending on the type of lentils cooking might táke longer. Red lentils cook fáster, but if you overcook them get very mushy (though still super tásty). ádd wáter if needed. When they’re done, remove wáter (if ány) by rinsing the lentils. I usuálly just wáit until wáter is álmost eváporáted. Then still át medium-high, ádd olive oil, smáshed gárlic, chopped onion ánd hot pepper powder. Stir for for 2-3 minutes, turn off heát, ádd básil ánd pársley ánd stir well, leáve on the stove covered with á lid.
3. Full Instructions see beautybites.org

Share this post