Ingredients
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For the Lentil Filling:
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1 cup red lentils, rinsed and drained
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2 cups water
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1 onion, finely chopped
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2 cloves garlic, minced
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1 tablespoon olive oil
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2 teaspoons berbere spice blend (adjust to taste)
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1 Salt to taste
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1 Fresh cilantro leaves, for garnish
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For the Cabbage Salad:
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2 cups finely shredded green cabbage
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1 carrot, grated
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1/4 cup red onion, thinly sliced
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1 Juice of 1 lemon
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1 Salt and pepper to taste
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1 Fresh parsley leaves, for garnish
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For the Yogurt Sauce:
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1 cup dairy-free yogurt (such as coconut or almond yogurt)
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2 tablespoons fresh lemon juice
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1 clove garlic, minced
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1 Salt to taste
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For the Wraps:
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1 Large gluten-free tortillas (or your choice of wraps)
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1 Sliced tomatoes
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1 Sliced cucumbers
Directions
Berbere spice is a key ingredient in Ethiopian cuisine and can be quite spicy. Adjust the amount to your desired level of heat. These wraps offer a delicious blend of Ethiopian flavors and textures in every bite. Enjoy!
Steps
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1
Done
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In a medium saucepan, combine the red lentils and water. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the lentils are tender. Drain any excess water. |
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2
Done
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In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent. |
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3
Done
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Stir in the berbere spice blend and sauté for an additional minute until fragrant. |
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4
Done
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Add the cooked lentils to the skillet, stirring to combine. Cook for a few more minutes until the flavors meld together. Add salt to taste. |
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5
Done
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In a bowl, combine the shredded cabbage, grated carrot, and thinly sliced red onion for the salad. Drizzle with lemon juice and season with salt and pepper. Toss well. |
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6
Done
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In a separate bowl, mix together the dairy-free yogurt, fresh lemon juice, minced garlic, and salt to create the yogurt sauce. |
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7
Done
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To assemble the wraps, spread a generous spoonful of the lentil filling onto each tortilla. |
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8
Done
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Add a portion of the cabbage salad on top of the lentils. |
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9
Done
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Drizzle the yogurt sauce over the salad. |
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10
Done
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Place slices of tomato and cucumber on the yogurt sauce. |
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11
Done
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Garnish with fresh cilantro leaves and parsley. |
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12
Done
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Carefully fold in the sides of the tortilla and then roll it up tightly, similar to a burrito. |
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13
Done
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Slice each wrap in half diagonally and serve. |
