Wednesday, July 9, 2014

Mexican Lentils | Lettuce Wap

Have I told you lately how much I love Mexican food? No? Because I do. If I had to pick one style of food to eat for the rest of my life, it'd most likely be Mexican. 

So a lot of my recipes are Mexican-inspired. Like this one. 

These lentils are super easy to make (and OMG delicious) and can be used in virtually any Mexican-style dish: nachos, tacos, burritos, quesadillas, wraps (as seen below), stuffed peppers, salads, a party dip, etc.

Whip 'em up and let me see what you come up with! :)

gluten free vegetarian vegan mexican lentil wrap

1/2 C dry lentils
2 C water
1/4 t garlic powder
1/4 t chili powder
1/4 t cumin
1/2 onion, chopped
1/3 C prepared salsa (I use Pace)
oil for sautéing

1. Prepare your lentils by adding them to a pot with the water and spices (including a few sprinkles of salt). Bring to boil, then reduce heat and cover. Allow to simmer for 25 minutes, until nice and soft. Drain most of the liquid.
2. Sauté your onions in a little oil.
3. Combine prepared lentils, onion, and salsa to pan and cook over low heat until most of the liquid is gone.
4. Use for quesadillas, tacos, wraps, burritos, anything you like! Enjoy!

vegetarian gluten free vegan mexican lentil wrap recipe

* These wraps were made with a leaf of iceberg lettuce, Tofutti sour cream, and taco sauce.