Spicy Lentil Wraps with Tahini Sauce
- 1/2 cup red lentils, rinsed
- 2 cups water
- 3/4 cups fine grain (#1) bulgur
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 teaspoons ground cumin
- 1 teaspoon red pepper flakes
- 1 scallion, chopped
- 2 tablespoons chopped flat-leaf parsley
- 1/2 teaspoon kosher salt
- 6 (approximately 9x12-inch) sheets lavash, white or whole wheat
- 3/4 cup red pepper paste (recipe below, or use store-bought)
- 2 cups shredded cabbage
- Tahini sauce to serve (recipe below)
- 6 red bell peppers, cored and chopped
- 1/2 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- Olive oil to cover
- 1/4 cup tahini
- 2/3 cup or more warm water
- 2 teaspoons lemon juice
- 2 teaspoons finely chopped parsley
- 1/4 teaspoon crushed garlic
- 1/8 teaspoon red pepper flakes
- 1/8 teaspoon kosher salt
- Produce
- Cabbage (2 cups)
- Cumin, ground (2 teaspoons)
- Flat-leaf parsley (2 tablespoons)
- Garlic (1/4 teaspoon)
- Onion (1)
- Parsley (2 teaspoons)
- Red bell peppers (6)
- Red lentils (1/2 cup)
- Scallion (1)
- Condiments
- Tahini (1/4 cup)
- Tahini sauce to serve (1)
- Cooking & Baking
- Cayenne pepper (1/2 teaspoon)
- Kosher salt (1 5/8 teaspoon)
- Olive oil (2 tablespoons)
- Olive oil to cover (1)
- Red pepper flake (1 1/8 teaspoon)
- Red pepper paste (3/4 cup)
- Bread & Baked Goods
- Lavash, white or whole wheat (6 sheets)
- Drinks
- Lemon juice (2 teaspoons)
- Water (2 2/3 cups)
- Other
- 3/4 cups fine grain (#1) bulgur
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published March 15, 2012 (11 months ago).
213 people saved this recipe.
