NUTRITION

SERVINGS

INGREDIENTS

0.5 cup dry red split lentils

1.5 cup vegetable broth

1 clove garlic

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

0.75 cup non-fat Greek yogurt

0.5 cup cucumber

2 tbsp red onion

2 tbsp fresh parsley

1 oz crumbled feta cheese

1 medium whole wheat tortilla

PREPARATION

• 1

  Rinse the red split lentils under cold water until the water runs clear.

• 2

  In a small saucepan, combine the lentils, vegetable broth, and minced garlic clove.

• 3

  Bring to a boil, then reduce heat to low, cover, and simmer for 8 to 10 minutes until the lentils are tender and have absorbed most of the liquid.

• 4

  Remove from heat and stir in the ground cumin, sea salt, black pepper, and half of the lemon juice; let cool slightly.

• 5

  In a small bowl, whisk together the Greek yogurt and the remaining lemon juice until smooth.

• 6

  Dice the cucumber and red onion, and finely chop the fresh parsley.

• 7

  Warm the whole wheat tortilla in a dry skillet for 30 seconds per side until pliable.

• 8

  Spread the savory lentil mixture down the center of the tortilla, then top with the diced cucumber, red onion, and fresh parsley.

• 9

  Drizzle the creamy yogurt sauce over the vegetables and sprinkle with crumbled feta cheese.

• 10

  Fold the sides of the tortilla inward and roll tightly to serve.