Indian Lentil & Veggie Wraps

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Indian · 35 min · Beans · vegetarian

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Ingredients

• 1/2 cup Red lentils
• 1 medium Carrots
• 1 Bell peppers (any color)
• 1/4 cup Greek yogurt
• 2 Whole wheat wraps
• 1 Garlic cloves
• 1 inch piece Ginger
• 1/2 tsp Turmeric powder
• 1/2 tsp Cumin powder
• 1/2 tsp Coriander powder
• 1 tbsp Olive oil
• to taste Salt
• to taste Black pepper

Method (tap to check — screen stays awake)

1. Rinse the red lentils thoroughly. In a pot, add lentils and 3 cups of water. Bring to a boil, then simmer for 15 minutes until soft.
2. While lentils cook, dice carrots and bell peppers. Mince garlic and ginger.
3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add garlic and ginger; sauté for 1 minute.
4. Add diced carrots and bell peppers to the skillet. Cook for 5-7 minutes until tender.
5. Stir in turmeric, cumin, coriander, salt, and pepper. Cook for another minute to toast spices.
6. Once lentils are cooked, drain excess water if needed, and stir into the skillet with vegetables. Cook for 5 minutes to meld flavors.
7. Remove from heat and let the mixture cool slightly. Mix in Greek yogurt for creaminess.
8. Warm the whole wheat wraps briefly. Spoon the lentil and veggie mixture onto each wrap, roll up tightly, and serve.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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