Curried Lentil and Vegetable Wrap with Yogurt Sauce


Curried Lentil and Vegetable Wrap with Yogurt Sauce

Curried Lentil and Vegetable Wrap with Yogurt Sauce

4 servings


2 tablespoons preferred vegetable oil, divided

1 small onion, diced

2 garlic cloves, chopped or pressed

2 tablespoons curry powder

1 tablespoon tomato paste

Fine sea salt

1 cup red lentils

3 cups vegetable stock

1 medium head cauliflower, cut into bite-sized florets

1 large carrot, peeled and diced

1 clamshell (5oz) baby spinach

1 cup plain yogurt

½ medium cucumber, grated

½ teaspoon coriander

½ teaspoon cumin

4 Tumaro’s 8” Garden Veggie Carb Wise Wraps

Chopped fresh cilantro, optional

  1. In a medium saucepan heat 1 tablespoon oil over medium. Add onion and garlic and saute until onion is softened, 6-8 minutes. Stir in curry powder, tomato paste, and ¾ teaspoon salt and cook, stirring, 1 minute more. Add lentils and stock, bring to a boil, then reduce heat, cover, and simmer gently until lentils are tender and not watery, 15-20 minutes.
  2. Meanwhile, in a large skillet heat remaining 1 tablespoon oil over medium heat. Add cauliflower, carrot, and ¾ teaspoon salt. Saute until cauliflower begins to brown, about 6 minutes. Add ¼ cup water to skillet, cover, and cook until vegetables are tender, about 5 minutes. Stir in spinach and cook just until wilted.
  3. In a small bowl stir together yogurt, cucumber, coriander, cumin, and ½ teaspoon salt.
  4. Lay wraps on a countertop. Top with lentils, vegetables, yogurt sauce, and cilantro if desired. Serve immediately.