Lentil wraps

Audrey Egbert

1 cup green or red lentils (red might get a little mushy) - soaked overnight

1 onion

1 garlic clove

1 tbsp hot paprika

5 basil leaves, chopped

3 tbsp parsley, chopped

a few pinches of salt

some olive oil (1 to 2 Tbsp)

SALAD

1 cucumber

½ cup arugula (chopped)

½ avocado

1 small pepper (green or red)

5 olives

small bundle dill (optional)

small bundle cilantro (optional)

small bundle parsley

1 fresh onion

2 tomatoes

1 tbsp olive oil

salt to taste

Avocado dill sauce

1 avocado

½ lemon - juice it

1 garlic clove

a bunch of dill

Wrap of choice

Chop all vegetables for the lentil filling - onion, basil leaves, parsley. Peel garlic and smash it.

In large pan with a lid cook lentils with a few pinches of salt at medium high heat, just covered with water for 5 to 10 minutes (lid covered). Depending on the type of lentils cooking might take longer. Red lentils cook faster, but if you overcook them get very mushy (though still super tasty). Add water if needed. When they’re done, remove water (if any) by rinsing the lentils. I usually just wait until water is almost evaporated. Then still at medium-high, add olive oil, smashed garlic, chopped onion and hot pepper powder. Stir for for 2 to 3 minutes, turn off heat, add basil and parsley and stir well, leave on the stove covered with a lid.

In the mean time make the salad. Chop all vegetables small - place in a big bowl, add olive oil and salt to taste - ready.

subheading: For avocado sauce:

Chop dill, peel avocado, remove the big seed (as my mom likes to call it - a green fat thing with a big seed inside), juice the lemon, squeeze the garlic clove and put everything in the blender. Blend until smooth and you're ready to dip!

Assemble wrap!

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