Think of the recipe below as an Indian answer to a burrito! Spiced lentil and chickpeas and a raita-like yogurt sauce are piled on delicious store-bought naan and served with fresh herbs. What's not to like?
To make this even easier, you can even make the lentil filling the night before. Then just heat it up when you're ready to serve, and dinner will be ready in a matter of minutes.
This is also a great recipe for pickier eaters. Simply lay out all of the different elements of the dish, and let them assemble their own wrap.
Lentil Wraps with Raita
6
10 minutes
30 minutes
40 minutes
1 cup red lentils
1 tablespoon olive oil
1 green chile, seeds and membranes removed, minced
1 clove garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 16-ounce can chickpeas
1 cup whole milk Greek yogurt
1/2 cucumber, deseeded and finely diced
1 clove garlic, minced
1/4 cup chopped dill
1/4 cup chopped parsley
1/4 cup chopped cilantro
6 store-bought naan
salt and pepper
Cook the lentils uncovered in two volumes of water until soft, about 25-30 minutes. Drain, rinse the pot, and heat the olive oil over medium heat. Add the chile, garlic, and spices, and cook just until fragrant about 1 minute. Add the lentils back to the pan, along with the chickpeas, and stir to combine. Season with salt and pepper, and leave on a low heat while you make the raita.
In a bowl, combine the yogurt, cucumber, garlic, and half of each of the herbs. Stir well to combine, and season to taste with salt and pepper.
Heat the naan in the toaster oven for 1 minute. Top each naan with an equal portion of the lentil-chickpea mixture. Add a dollop of raita and a sprinkling of the remaining herbs. Serve any remaining raita on the side.
