SERVINGS: 4 PREPPING TIME: 15 min + 6-12 hours for soaking the lentils COOKING TIME: 30 min | INGREDIENTS: 1 cup red lentils 2 cups water 1 bunch of kale, chopped 1 cup canned chickpeas 1 avocado, halved and sliced 2 tbsp tahini 1 lemon 1 tbsp honey 1 garlic clove smoked paprika cumin sesame seeds olive oil S&P |
DIRECTIONS
Combine the rinsed lentils and water in a medium bowl or other container; loosely cover. Let soak at room temperature overnight.
Once soaked, add the entire contents of the bowl including water, and salt to a blender or food processor. Blend on high speed until completely smooth.
Over medium high, heat a splash of olive oil in a non-stick pan. Add about 1/4 of the batter into the center. Using a spoon spread the batter to make a circle. Cook until surface of tortilla appears dry, about 2-3 min. Flip and cook until nicely browned, about 1 minute. Repeat for the remaining batter.
In a small bowl, combine chickpeas a splash of olive oil, smoked paprika and cumin. S&P to taste. Mix well until the chickpeas are coated in spices all around. Over high, heat a frying pan. Transfer the chickpeas and toast shaking frequently until slightly crispy, 4-6 min. Remove from the pan and set aside.
Splash some olive oil to the pan. Add chopped kale and juice of 1/2 lemon. Saute until bright green and reduced in half, about 2-3 min. Remove from heat and set aside.
Make the sauce: in a small bowl or a mason jar combine tahini, minced garlic, lemon juice and honey. Mix well. Thin with ice cold water as needed, set aside.
Assemble the wraps by layering sauteed kale, chickpeas, and avocado on top of lentil tortillas. Drizzle with tahini sauce and sesame seeds and enjoy!
NOTES:
Red lentil tortillas are a fantastic high protein, plant-based alternative. They are very pliable and are perfect for wraps, tacos, and roll-ups. The tortillas keep well in the fridge up to a week and are great to make ahead.