Corn and carrots bring colour to the curried lentil wraps
#100daysofcooking, Recipes

Day 21: When it comes to lentils, Dan hopes that’s a wrap

Overheard in the kitchen tonight:

“What do you mean, ‘We’re having a meatless meal?’”

“This isn’t the worst thing I’ve ever eaten. It might not even be in the top three.”

“I’m throwing out the rest of the (expletive deleted) lentils.”

In case it wasn’t clear, we were taking another run at the lentil supply and Dan was mightily underwhelmed.

I tried to improve his outlook with some fascinating facts.

“Lentils are an excellent source of fibre, folate and vegetarian protein.” Said Dan: “What is folate?”

“Lentils are inexpensive! Look at the money we’re saving by not having meat.” Said  Dan: “We should be having meat.”

I didn’t bother to mention that lentils are known for their “windy” qualities. Even I felt bad about feeding him beans and then sending him off to beer-league hockey night with the fellas. Sorry guys!

Ingredients for curried lentil vegetable wraps
Ingredients for curried lentil vegetable wraps

Tonight’s dinner was a lentil and vegetable curry wrap. After reading through the Anne Lindsay recipe (New Light Cooking, 1998), I imagined it would be like an East Indian burrito. Because that’s probably a thing.

Or not. The final product is a bit tough to describe: it tasted good (Curry! Carrots! Corn!), the texture was, ummm, soft, and the visual appeal was, ummm, not so much.

We ended up slapping on a little salsa which brightened it up. On an even brighter note, it was tremendously good for lunch the next day.

Kitchen castoffs used

Green lentils. (And don’t tell Dan, but there are more left.)

This is how we did it

Ingredients
(I cut the recipe in half, and there was plenty for two of us for dinner with leftovers for lunch.)

  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 tbsp minced ginger root
  • 1/2 tsp each ground cumin, turmeric and coriander
  • 1/4 tsp each cinnamon and hot pepper flakes
  • 1 cup dried green lentils
  • 2 cups water or stock
  • 1 large potato, peeled and cubed
  • 1 cup each chopped carrots and corn kernels
  • 2 tomatoes, coarsely chopped
  • Chopped fresh parsley or cilantro, to garnish
  • Soft tortillas
Curried vegetable lentil wraps
Curried vegetable lentil wraps

Method

In large saucepan, heat about 1 tbsp of vegetable or olive oil then add the onion and garlic and cook while stirring for about five minutes or until the onion is soft.

Add the ginger and spices. Cook, stirring, for about one minute. Add the water or stock and lentils. Bring to a boil, then reduce heat and cover and let simmer for about 25 minutes.

Add potatoes and carrots (you may need to add a little more liquid as well) and cook for about 15 minutes until the lentils and vegetables are tender. Stir in the corn and tomatoes, cover and cook for about another 5 minutes or so.

Place on a tortilla, add yogurt (or salsa) on top if you like, then wrap like a burrito.

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2 thoughts on “Day 21: When it comes to lentils, Dan hopes that’s a wrap”

  1. This is great Therese! This is my first stop at your blog and found this one interesting as I am trying some meatless recipes myself. I will make this one on the weekend. The pics are amazing. Well done.

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    1. Thanks! My favourite meatless dish thus far was the paella on Day 17. Although I made it with shrimp, because otherwise Dan makes sad eyes at me. But I included the meatless recipe which includes chickpeas and corn. It is outstanding … !!! Make sure you use the arborio rice, it makes it so much better.

      Like

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