Lunch recipe
No-cook vegan lunch wraps with green lentils, cucumber, carrot, parsley, lemon, olive oil, and crisp leaves.
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Ingredients
mixing bowl, box grater, toaster or frying pan, knife, chopping board
Method
Drain and rinse the green lentils, dice half the cucumber, cut the rest into sticks, coarsely grate the carrots, shred the little gem lettuce, and chop the flat leaf parsley.
Whisk 2 tablespoons olive oil with the lemon juice, ground cumin, black pepper, and half the parsley for 30 seconds, then fold through the green lentils.
Warm the tortilla wraps in a toaster or dry frying pan for 1 to 2 minutes until flexible.
Fill each tortilla wrap with lettuce, grated carrot, diced cucumber, and the lemony green lentils, keeping the cucumber sticks on the side.
Scatter over the remaining parsley, roll the wraps tightly, and tuck the cucumber sticks alongside so the lunch stays crunchy.
