Wrap with beluga lentils, spinach and mushrooms

Ingredients for 4 servings:

• 4 wraps (ready-made or homemade, see recipes in the database)
• 100 g beluga lentils
• 1 m.-sized onion(s)
• 200 g mushrooms
• some olive oil
• salt and pepper
• 200 g crème fraîche
• 10 basil leaves
• 1 tbsp tomato paste
• Chili pepper(s), dried
• some lemon juice
• ½ tsp sugar
• 2 tomatoes
• 125g mozzarella
• 25 g leaf spinach
• 1 tsp capers

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

vegetarian

Cook the beluga lentils in salted water until tender, drain, and let cool slightly. Peel and slice the onion, slice the mushrooms, and sauté both together in a little olive oil, seasoning with salt and pepper. Set aside. In a bowl, add 80g of the crème fraîche, season with salt and pepper, and stir in the chopped basil. In another bowl, mix the remaining crème fraîche with tomato paste, sugar, salt, pepper, chili, capers, and lemon juice. Dice the tomatoes and mozzarella and add to the lentils, seasoning with salt. Wash the spinach. Now spread out the wraps and first spread with a layer of basil cream, then top with spinach. Add the lentils and mushrooms on top. Finally, add the tomato cream. Roll up the wraps and serve.