Turkish Lentil Wraps
with Sumac & Tomato Tabouli
The deep flavors of savory skewered lamb, roasted over blistering charcoal, are now packed into refreshing, plant-based lettuce wraps. Hearty beluga lentils with spicy sun-dried peppers, tangy tomato quinoa, and creamy hummus boost the protein and fiber in this easy gluten-free rendition of Turkish Adana kebobs.
Nutrition (per serving)
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INGREDIENTS
- 1 shallot, peeled and thinly sliced
- 2 tbsp red wine vinegar
- 1 tsp ground sumac
- 1 tsp ground cumin
- 1 tsp crushed Aleppo pepper
- 6 oz beluga lentils
- 6 oz precooked white quinoa
- 1/4 cup tomato chutney
- 0.25 oz parsley, leaves and tender stems chopped
- 1 head Roma crunch lettuce, trimmed and leaves separated
- 1/4 cup hummus
- 6 sport pepper, trimmed and thinly sliced
- 1 tbsp olive oil
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Stir together shallot, vinegar, just 1 tsp sumac, and ¼ tsp salt in medium bowl. Set aside.
Heat 1 tbsp olive oil in small saucepan over medium heat. Add just 1 tsp cumin and just 1 tsp Aleppo pepper and cook until fragrant, about 30 seconds. Add lentils and 1 tbsp water and cook until warmed through, 3 to 4 minutes. Season to taste with salt and pepper. (TIP: Use more Aleppo pepper if you prefer more spice.)
Make small tear at top of quinoa bag and microwave for 60 seconds. Stir tomato chutney and parsley into warmed quinoa and fluff with fork. Season to taste with salt and pepper. (TIP: You can also combine precooked quinoa and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)
Arrange lettuce leaves on serving plates and dollop each with hummus. Top with tomato tabouli and Turkish lentils. Sprinkle with sport peppers and as many sumac onions as you'd like. صحه وعافيه!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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