Wraps
Basic spicy lentil recipe with turmeric & herbs
Make this healthy basic lentil recipe with turmeric and herbs to use in wraps, bowls and salads. This recipe is simple, vegan and gluten-free!
Lentil.s. One of our favorite things in the world – healthy, high-fiber, cheap and incredibly satisfying.
We still have to find a person who doesn’t like lentils. Once you eat lentils, you will want to eat them all the time.
Welcome to our world.
We have made quite a few recipes with lentils and this is a basic one to use in awesome salads like this spicy lentil salad and in all kinds of wraps.
These lentils are spicy, flavorful, simple and will make you a happy person.
Here’s what you’ll do:
1. You’ll soak those lovely lentils for a few hours, probably overnight, because who can think of that in the morning? (MEEEEEEE, we always think of lentils). But hey even if you forget to soak the lentils, who cares? Some lentils don’t even need soaking.
Make sure you look for stones and wash them afterwards. We have to admit we never actually search them through for stones or crystals or diamonds and last time we did we found a few real big rocks in there. Some were pretty so we kept them and made a necklace.
2. Okay next, you take a deep pan with a lid put it on a (functioning) stove and then you add your lentils in. You pour in some water, some salt and cook the lentils until they’re tender like the love of Elvis Presley (great, now we'll have to sing this all day).
3. Then at the last moment, BAM! you add your spices. Surprise, surprise lentils! Meet your new best friends – turmeric, dried chili peppers and his majesty garlic. And then you’re done.
Let the lentils cool off and store them in an airtight container in the fridge for a few days (3-4). We are pretty sure they should also freeze well.
Once you let the lentils cool off they’ll seem a little dry on their own. That’s why you need to combine them with fresh vegetables, some olive oil, this dip or this spicy vegan & paleo cream cheese like we did in this mini pita from outer space.
Health and Beauty Benefits
These spicy lentils will get rid of toxins in your body, help you maintain a healthy weight and reduce chronic inflammation. On top they’ll boost your vegetable intake are high-fiber, high-protein and antioxidant-rich.
What you’ll need for this Recipe
- A deep nonstick pan with a lid and a (functioning) stove.
- Green or brown lentils. Red or yellow would get too mushy for this.
- Spices: Turmeric, Garlic, Cumin, Chilli Peppers and a few other ingredients
We have to be honest with you here: some types of brown/green lentils cook faster and some take long. And the worst thing is, we don’t know which. And we don’t know why!!! It makes us insane.
One time when we were visiting our mom we wanted to make lentils and instead we made a big drama because we were hungry and the lentils she had there, cooked a million times slower than the ones we usually use.
Mine take about 15-20 minutes to cook. Red and yellow lentils need even less time.
And that’s it! Ready in about 20 minutes and soooo goood! If you make these lentils (which in our humble opinion, everyone on Earth should do), go ahead and try this simple salad recipe We used them in.
Hope you like them and make sure to try the mini pitas or they will be sad.
- Yield: 3
- Prep: 5 minutes
- Cook: 20 minutes
- Total: 25 minutes
Ingredients
- 1 cup dried green/brown lentils (200g), soaked overnight
- 1 tsp turmeric
- 1 tsp majoram
- 1 garlic clove, sliced
- 1 tsp ground chili
- 1 tsp cumin
- ½ tsp salt
- 1 tbsp olive oil
For the pitas:
- our sunflower cream cheese
- mini (or normal sized) pitas
- vegetables such as: tomato, cucumber, basil/parsley, spring onion
Method
- In a large pan cook lentils with salt and around 2 cups of water at medium high heat. Bring to a boil and reduce heat. Cook 10-12 minutes. Check if lentils are done, water should almost be gone, but there still should be some. If there isn’t add a little (around 1/3 cups)
- Add garlic, turmeric, chili, majoram, stir very well until lentils are covered well take that beautiful yellow color of the turmeric and the water is completely gone. Turn off heat, add olive oil. Use in wraps, like this with some sauce/dip or cool off and use in a salad.
- For pitas: Fill pitas with the turmeric lentils (depending on how big the pitas are can vary, but about 2 tbsp), some chopped tomatoes, cucumbers, some peppers, basil/parsley some spring onions and a tbsp. of this spicy paleo cream cheese sauce.
