lunch
Roast Vegetable & Lentil Wrap
Lentils and roasted vegetables in a wrap is a flexible meal-prep lunch that stays good for a day in the fridge and requires almost no active cooking time.
10 min prep · 20 min cook · 30 min in total · serves 2
What you need
- 1 can puy or green lentils, drained
- 1 red pepper, sliced
- 1 zucchini, sliced
- 1 red onion, wedged
- 1 tsp ras el hanout
- 4 wholegrain or corn tortillas
- 2 tbsp tahini, juice of ½ lemon, garlic, water
- Baby spinach
What to do
- 1Roast vegetables with ras el hanout and oil at 200°C / 400°F for 20 min.
- 2Whisk tahini, lemon, garlic, and water into dressing.
- 3Warm tortillas; fill with lentils, vegetables, spinach, and tahini drizzle.
