Middle-Eastern Lentil Wrap
with harissa crema / date and orange salad

Name: Middle-Eastern Lentil Wrap
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 rounds Pita bread (sub any flatbread or burrito-sized tortillas); 1 oz Mixed greens; ~2 cups Middle-Eastern Spiced Lentils (ingredients listed separately); 1/2 cup Harissa crema (ingredients listed separtaely); 1/3 cup Yogurt, plain or Greek; 2 tsp to 2 Tbsp Harissa; 1 Tbsp Lemon juice; 1/2 tsp Paprika, smoked; 1/2 tsp Cumin, ground; 1/2 tsp Coriander, ground; 1/2 tsp Salt; 1/4 tsp Black pepper; 1/4 tsp Cinnamon; 1 Tbsp Mint, chopped; 1 Tbsp Oil, cooking; 2 cups Lentils, cooked (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions); 2 tsp Soy sauce, low-sodium; 1 Tbsp Vinegar, red wine; 1 tsp Mustard, Dijon; 1 tsp Honey; 1/4 tsp Paprika, smoked; 2 1/2 Tbsp Oil, olive; 1 Oranges, segments; 8 Dates, sliced; 4 oz Mixed greens; 1/4 cup Almonds, sliced or slivered

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

These simple, flavorful wraps come together fast. Use some of the greens in the wraps and the rest to make a fresh salad to serve on the side.
Smarts #1: Use pita bread (you can slice them open and serve the filling inside as pita pockets if you'd like), flatbread, or even tortillas for these wraps.
Smarts #2: If making Thursday night's meal, be sure to double the spiced lentils.

Proteins

Beans, lentils

Cuisines

Middle Eastern / North African

Ingredients

Metric

Servings:

Middle-Eastern Lamb Wrap:

Pita bread - 4 rounds (sub any flatbread or burrito-sized tortillas)
Mixed greens - 1 oz
Middle-Eastern Spiced Lentils (ingredients listed separately) - ~2 cups
Harissa crema (ingredients listed separtaely) - 1/2 cup

Harissa Crema:

Yogurt, plain or Greek - 1/3 cup
Harissa - 2 tsp to 2 Tbsp
Lemon juice - 1 Tbsp

Middle-Eastern Spiced Lentils:

Paprika, smoked - 1/2 tsp
Cumin, ground - 1/2 tsp
Coriander, ground - 1/2 tsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Cinnamon - 1/4 tsp
Mint - 1 Tbsp , chopped
Oil, cooking - 1 Tbsp
Lentils, cooked - 2 cups (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
Soy sauce, low-sodium - 2 tsp

Date and Orange Salad:

Vinegar, red wine - 1 Tbsp
Mustard, Dijon - 1 tsp
Honey - 1 tsp
Paprika, smoked - 1/4 tsp
Oil, olive - 2 1/2 Tbsp
Oranges - 1 , segments
Dates - 8 , sliced
Mixed greens - 4 oz
Almonds, sliced or slivered - 1/4 cup

Prep

Make spice mix - (Double if making Thursday’s meal.) Combine smoked paprika (portion for lentils), cumin, coriander, salt, black pepper, and cinnamon. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together vinegar, mustard, honey, and smoked paprika (portion for salad). Add olive oil while whisking. (Can be done up to 5 days ahead)
Make crema - Combine yogurt, harissa, and lemon juice. (Can be done up to 5 days ahead)
Oranges / Dates / Mint - Prep as directed.

Make

Heat a large skillet or wok with cooking oil over medium heat. (Note: Be sure to cook lentils for Thursday at the same time if making that night’s meal.) Add lentils. Add spice mix and continue cooking until lentils are warmed through, 3 to 4 minutes. Stir in soy sauce and mint and continue cooking until soy sauce is fully absorbed.
Toss greens (portion for salad), oranges, and dates with vinaigrette until dressed to your liking. Top with almonds.
Warm pita bread according to package directions.
Assemble wraps with greens (portion for wrap), lentils (reserve half if doubled), and crema. Enjoy with salad on the side.

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