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Delicious and hearty Spiced Lentil Wraps. Great for dinner, and you can use any extra filling throughout the week atop of salads, and nourishing bowls! I've also written out the recipe to make the Red Lentil Wraps from scratch below if you are in the mood to create the full effect. Enjoy!


Quinoa Lentil Filling:

• 3/4 cup red lentils, rinsed and drained

• 1/2 cup quinoa

• 2 and 1/2 cups vegetable broth (I used Better Than Bouillon Vegetable Base)

Sautéed Veggies:

• 1/4 cup water or vegetable broth to sauté

• 1/2 of a medium sweet onion, diced

• 1/2 red bell pepper, diced

• 1 green onion, finely chopped

• 2 garlic cloves, minced

• 1/2 tsp ground cumin

• 1/2 tsp garlic powder

• 1/4 tsp red chili flakes (optional)

• The juice of 1/2 a lemon

• Salt and freshly cracked pepper to taste


• 1 tbsp tahini

• 1 tbsp maple syrup

• The juice of 1 large lemon

• 1/4 cup raw cashews, soaked and drained

• 1/4 Serrano pepper, diced

• 1 garlic clove

• 1/4 cup water to thin, use a bit less if you prefer a thicker sauce

• Salt and freshly cracked pepper to taste

For Serving / Garnish:

• 1/2 cup fresh parsley, finely chopped

• Fresh spinach

• Tomatoes, chopped

• Red cabbage, thinly sliced

• 4 lavash wraps OR Red Lentil Wraps (recipe below)

1. If making the Red Lentil Wraps do that first. Recipe below.

2. Make the Quinoa Lentil Filling. In a medium sauce pan add the quinoa, red lentils, and broth. Bring to a boil, cover, then reduce to a simmer for 15 minutes. The filling should be creamy once done, not dried out.

3. While the Quinoa Lentil Filling is cooking, sauté the veggies. In a medium frying pan over medium heat, add the water or veggie broth to sauté. Add the onion, red bell pepper, green onion, and garlic. Sauté for 3 to 5 minutes stirring occasionally. Next add the ground cumin, red chili flakes, and garlic powder. Cook another 2 minutes. About this time the Quinoa Lentil Filling should be done.

4. When the Quinoa Lentil Filling is done, add it to the frying pan with the veggies. Stir all until combined and cook over low heat for 3 to 5 minutes. Remove from heat, add salt and pepper to taste as well as the juice of 1/2 a lemon. Stir to combine then cover while you make the sauce.

4. Next make the Sauce by adding all the Sauce ingredients to a high speed blender and blend on high until smooth.

5. Assemble the wraps with your desired amount of the Quinoa Lentil Filling and Veggies, Sauce, and desired garnish for serving from the list above. Enjoy!

Red Lentil Wraps


• 1 cup red lentils, rinsed and drained

• 2 cups water

• Pinch of salt

1. Soak the rinsed and drained lentils in a glass jar with the 2 cups filtered water for 3 hours.

2. Place the lentils and thier water in a blender, and blend until smooth. Then let the batter sit for 5 minutes.

3. Heat up a griddle or non stick pan and use a ladle to pour the batter onto the pan/griddle. Spread the batter to resemble your desired size of wrap and heat for 2 to 5 minutes per side (this will depend on the size wrap you make).

Note: These will be thicker than a typical pancake, but after you flip them to the second side, do push down any steam pockets to help reduce any unnecessary thickness.

Watch the video version here:

🌱 Do you want to adopt a whole food plant based diet, but you don’t know where to start? Are you looking to lose weight and improve your health? It would be my honor to work with you one on one via my Vegan Weight Loss Course or Personal Coaching Sessions.

🌱 Do you want MORE easy and heathy whole food plant based recipes? Check out my cookbooks for more deliciousness!


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