Food Is Our Medicine

Ask me anything   alkaline inside.
alkaline outside.
alkaline-me.com

Conscious eating

Spicy Lentil Collard Wraps1 cup dried red lentils1/2 cup bulgar1/2 white onion, roughly chopped3 tablespoon chopped fresh parsley1 teaspoon ground cumin1 teaspoon saltbig pinch cayenne6-8 collard leaves1 medium carrot, thinly shavedtahinifresh lemon juicehot sauceRinse and drain lentils and place in a saucepan. Cover with water 2-3 times the amount of lentils. Bring to a boil, then reduce heat to a simmer and cook for 15-20 minutes. Drain and let cool briefly.To cook the bulgar, place in a small saucepan with 1 cup of water. Bring to a boil, then turn down the heat and let simmer for about 15 minutes. Once the liquid is absorbed, cover, remove from heat, and let sit for 10 minutes. Place the cooked lentils, cooked bulgar, onion, parsley, cumin, salt, and cayenne into the bowl of a food processor. Puree until the mixture is smooth. Taste and add more salt if needed. Take a collard leaf, trim off the thick stalk and carefully, with a sharp knife, shave down the middle of the stalk so it’s even with the leaf. This will help with rolling. Place down a layer of the shaved carrots, then roughly a 1/2 cup of the lentil mixture (see image). Spoon on some tahini, squeeze a bit of lemon juice and hot sauce, then carefully start to roll, starting with the sides and tucking the end of the leaf under at the end, kind of like rolling up a burrito. For larger wraps you can double the leaves up.Stored in an airtight container in the fridge and you’ve got yourself lunch ready to go for a week.http://sogoodandtasty.blogspot.com/2012/01/spicy-lentil-collard-wraps.html

Spicy Lentil Collard Wraps

1 cup dried red lentils
1/2 cup bulgar
1/2 white onion, roughly chopped
3 tablespoon chopped fresh parsley
1 teaspoon ground cumin
1 teaspoon salt
big pinch cayenne
6-8 collard leaves
1 medium carrot, thinly shaved
tahini
fresh lemon juice
hot sauce

Rinse and drain lentils and place in a saucepan. Cover with water 2-3 times the amount of lentils. Bring to a boil, then reduce heat to a simmer and cook for 15-20 minutes. Drain and let cool briefly.

To cook the bulgar, place in a small saucepan with 1 cup of water. Bring to a boil, then turn down the heat and let simmer for about 15 minutes. Once the liquid is absorbed, cover, remove from heat, and let sit for 10 minutes. 

Place the cooked lentils, cooked bulgar, onion, parsley, cumin, salt, and cayenne into the bowl of a food processor. Puree until the mixture is smooth. Taste and add more salt if needed. 

Take a collard leaf, trim off the thick stalk and carefully, with a sharp knife, shave down the middle of the stalk so it’s even with the leaf. This will help with rolling. Place down a layer of the shaved carrots, then roughly a 1/2 cup of the lentil mixture (see image). Spoon on some tahini, squeeze a bit of lemon juice and hot sauce, then carefully start to roll, starting with the sides and tucking the end of the leaf under at the end, kind of like rolling up a burrito. For larger wraps you can double the leaves up.

Stored in an airtight container in the fridge and you’ve got yourself lunch ready to go for a week.

http://sogoodandtasty.blogspot.com/2012/01/spicy-lentil-collard-wraps.html

— 1 year ago with 1 note
#spicy  #lentil  #collard wraps  #vegan  #organic  #food is our medicine 
  1. imaveganlover reblogged this from alkaline-me
  2. alkaline-me posted this