Red Lentil Patty Wrap


  •  Red lentils
  • 1/2 cup fine bulgur (or quinoa)
  • 1 onion and 2 cloves of garlic
  • 1 tablespoon tomato paste and 1 tablespoon red pepper paste
  • 2 tablespoons nutritional yeast
  • Whole wheat lavash or high-protein lavash
  • Greens and fillings: Arugula, fresh mint, parsley, gherkin pickles, pomegranate molasses, and lemon
  • Olive oil, cumin, red pepper flakes, salt


Boil the red lentils in 2.5 cups of water until soft. Remove from heat, add the fine bulgur, cover, and let it rest for 10 minutes.

Sauté the finely chopped onion and garlic in olive oil until translucent. Add the tomato and pepper pastes along with the spices, and cook for another 2 minutes.

Add the sautéed mixture and the nutritional yeast to the lentil-bulgur base and mix well. Knead until the mixture reaches a soft consistency that does not stick to your hands.

Spread the lentil mixture onto a piece of lavash. Top generously with arugula, fresh mint, parsley, and gherkin pickles.

Squeeze some lemon juice over the top, drizzle with pomegranate molasses, roll up tightly, slice, and serve.


ENJOY YOUR MEAL

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