Ingredients
Equipment
Method
- In a medium pot, combine the rinsed lentils with 600 ml of water. Bring to a boil, then reduce to a simmer. Cook for about 20 minutes or until tender. Drain any excess water and set aside.
- While the lentils are cooking, heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté for 5 minutes until translucent.
- Stir in the minced garlic, smoked paprika, cumin, chili powder, salt, and pepper. Cook for an additional 1-2 minutes until fragrant.
- Add the diced pumpkin to the skillet and stir well to coat with the spices. Cook for 7-10 minutes, stirring occasionally, until the pumpkin is tender.
- Add the cooked lentils to the skillet, mixing everything together. Taste and adjust seasoning if needed. Allow to sit for 5 minutes to let the flavors meld.
- In a mixing bowl, arrange the sliced radishes and drizzle with a little olive oil, salt, and pepper. Set aside.
- Warm the whole grain wraps on a baking sheet in the oven or in a dry skillet for 1-2 minutes until pliable.
- Assemble the wraps by placing a generous portion of the lentil and pumpkin mixture in the center of each wrap. Top with radishes and a drizzle of tahini. Fold in the sides of the wrap and roll tightly.
- Cut each wrap in half and serve with a simple side salad, if desired. Enjoy your delicious, nutritious meal!
Nutrition
Notes
Feel free to get creative! If you’re not a fan of lentils, chickpeas can be a great substitute. Add in seasonal vegetables to keep it fresh and exciting! These wraps are perfect for meal prep – store any leftovers in an airtight container in the fridge for up to 3 days. For added flavor, try warming the tahini before drizzling it over the wraps. Enjoy!