By Aaron Wurm
Cook the green lentils by bringing 1 cup lentils and 2.5 cups of water to a boil. Reduce heat, cover, and let simmer for about 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess water and set aside.
Preheat the oven to 400°F (200°C).
Chop the bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with a tablespoon of olive oil, salt, and pepper.
Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 20 minutes, or until tender and slightly caramelized, stirring halfway through.
While the vegetables are roasting, prepare the vegan pesto. In a food processor, combine the basil leaves, pine nuts (or walnuts), garlic, and olive oil. Pulse until smooth. Season with salt and pepper to taste.
Once the vegetables are done roasting, warm the whole-wheat wraps in the oven or a skillet for about 1-2 minutes until soft.
Assemble the wraps by spreading a generous spoonful of vegan pesto on each whole-wheat wrap. Add a portion of the cooked lentils and a scoop of roasted vegetables.
Roll up the wraps, and if desired, slice in half before serving. Enjoy your hearty and healthy meal!
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This Vegan Lunch Dinner Healthy recipe is ready in 40 minutes and features green lentils, water, bell peppers and other delicious ingredients. Contains 450 calories total.
Cook the green lentils by bringing 1 cup lentils and 2.5 cups of water to a boil. Reduce heat, cover, and let simmer for about 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess water and set aside.
Preheat the oven to 400°F (200°C).
Chop the bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with a tablespoon of olive oil, salt, and pepper.
Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 20 minutes, or until tender and slightly caramelized, stirring halfway through.
While the vegetables are roasting, prepare the vegan pesto. In a food processor, combine the basil leaves, pine nuts (or walnuts), garlic, and olive oil. Pulse until smooth. Season with salt and pepper to taste.
Once the vegetables are done roasting, warm the whole-wheat wraps in the oven or a skillet for about 1-2 minutes until soft.
Assemble the wraps by spreading a generous spoonful of vegan pesto on each whole-wheat wrap. Add a portion of the cooked lentils and a scoop of roasted vegetables.
Roll up the wraps, and if desired, slice in half before serving. Enjoy your hearty and healthy meal!
Calories per Serving: 450
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