Indian Spiced Red Lentil & Vegetable Wraps with Mint-Yoghurt Sauce
Red lentils are cooked with toasted cumin, turmeric and garam masala, then folded into wholemeal wraps with mint yoghurt.
- 100 g red lentils
- 2 whole wholemeal wraps
- 1 whole courgette
- 1 whole red pepper
- ½ whole red onion
- 100 g greek yoghurt
- 15 g fresh mint
- ½ tsp cumin seeds
- ¼ tsp turmeric
- ½ tsp garam masala
- 2 tbsp vegetable oil
- 250 ml vegetable stock
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Add to a shopping listHow the shopping list works →- Step 1
Step 1: Rinse red lentils under cold water until water runs clear.
- Step 2
Step 2: Heat 1 tbsp vegetable oil in a saucepan over medium heat. Add cumin seeds and toast for 30 seconds until fragrant.
- Step 3
Step 3: Add rinsed lentils, turmeric and garam masala. Stir for 1 minute to coat in spices.
- Step 4
Step 4: Pour in vegetable stock and bring to boil. Reduce heat and simmer for 15-18 minutes until lentils are tender and most liquid is absorbed. Season with salt to taste.
- Step 5
Step 5: While lentils cook, prepare mint-yoghurt sauce: finely chop fresh mint and stir into greek yoghurt with a pinch of salt. Set aside.
- Step 6
Step 6: Dice courgette and red pepper into 1cm cubes. Finely dice red onion.
- Step 7
Step 7: Heat remaining 1 tbsp oil in a frying pan over medium-high heat. Add red onion and cook for 2 minutes until softened.
- Step 8
Step 8: Add courgette and red pepper, cooking for 5-6 minutes until tender with slight char.
- Step 9
Step 9: Warm wraps according to packet instructions.
- Step 10
Step 10: Spread each wrap with mint-yoghurt sauce. Layer with spiced lentils and charred vegetables. Roll tightly and serve immediately.
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