Spinach and Lentil Vegan Wrap Filling

Ingredients:
For the Lentil Filling:

• Green lentils: 1 cup (200 g), cooked
• Gherkins: 3, finely chopped
• Olive oil: 1 tablespoon
• Salt: To taste
• Black pepper: To taste

For the Spinach Filling:

• Olive oil: 2 tablespoons
• Fresh spinach: 3 cups (90 g), chopped
• Tofu: 1/2 cup (100 g), crumbled
• Cilantro or parsley: 1/4 cup (15 g), chopped
• Lemon juice: 1 tablespoon
• Salt: To taste
• Black pepper: To taste

Directions:

• Prepare the Lentil Filling:
  • Cook the green lentils according to package instructions until tender. Drain and set aside.
  • In a mixing bowl, combine the cooked lentils, finely chopped gherkins, and olive oil.
  • Season with salt and black pepper to taste. Mix well and set aside.
• Prepare the Spinach Filling:
  • Heat olive oil in a large skillet over medium heat.
  • Add the chopped spinach and cook until wilted, about 2-3 minutes.
  • Stir in the chopped cilantro or parsley and crumbled tofu. Mix until combined.
  • Season with salt, black pepper, and lemon juice. Cook for another 2-3 minutes until the flavors meld.
• Serve:
  • Use the lentil and spinach fillings as stuffing for wraps, sandwiches, or as a side dish.
  • Add fresh vegetables like sliced tomatoes, cucumbers, and avocados for a complete meal.

Serving Suggestions:

• Stuff in whole wheat or gluten-free wraps with fresh veggies for a satisfying lunch.
• Serve as a topping for baked sweet potatoes or quinoa bowls.
• Use as a filling for stuffed bell peppers or zucchini.
• Enjoy as a side dish with roasted vegetables.

Read More