Mediterranean lentil wraps with herb dip

Ingredients for 2 servings:

• 180 g lentils, brown
• 1 onion(s), diced
• 1 garlic clove(s), diced
• 3 tbsp parsley
• 1 tbsp paprika powder, hot
• 5 basil leaves
• 5 olives, black
• 2 spring onions
• 2 tomatoes
• ½ cucumber(s)
• ½ bell pepper(s), red
• ½ bell pepper(s), green
• ½ bunch of dill
• ½ bunch coriander
• ½ bunch parsley
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp agave syrup
• 200 g soy quark (quark alternative)
• 2 garlic cloves
• ½ bunch of dill
• salt and pepper
• Tortilla(s)

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 50 minutes

vegan and a real vitamin bomb

Soak the lentils in cold water for 2 hours. In the meantime, prepare the salad and dip. For the salad, peel the cucumber, halve it lengthwise, and scrape out the seeds with a teaspoon. Cut the cucumber into small cubes. Slice the olives and spring onions. Dice the remaining vegetables. Finely chop the herbs. Place the ingredients in a bowl. Stir in the olive oil, lemon juice, and agave syrup, and season the salad with salt and pepper. Cover the salad and let it steep. For the dip, finely chop the garlic and dill and mix with the quark. Season with salt and pepper and let it steep in the refrigerator. Cook the lentils in salted water for 30 minutes. Drain the excess water and return the lentils to the pot. Add 1-2 tablespoons of vegetable oil, the onion, garlic, and paprika, and sauté until the onions are translucent. Turn off the heat. Chop the parsley and basil and stir in. Remove the lentils from the heat and let them sit with the lid on for a moment. Briefly heat the tortillas on the still-warm stovetop. Spread the lentil mixture on the tortillas. Place the salad on top of the lentil mixture and garnish with a dip. Finally, roll up the tortillas.