Lentil And Roasted Vegetable Wraps

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 1/4 cup lentils, rinsed
• 2 cups water
• 1 red bell pepper, left whole
• 1 medium eggplant, halved lengthwise
• 1 bunch green onion, chopped
• 2 medium tomatoes, quartered
• 1 head garlic, wrapped in foil
• 1 tablespoon olive oil
• 2 tablespoons red wine vinegar
• 2 teaspoons honey
• 1 teaspoon oregano
• 1 teaspoon cumin
• 10 tortillas, warmed

Recipe

• 1 preheat the oven to 400 degrees. in a small pot bring the lentils and water to a boil, then lower the heat and simmer for about 25 minutes, adidng water if neccessary.
• 2 while lentils are coming to a boil, spray a baking sheet lightly with cooking oil and space pepper, eggplant halves (cut sides down), scallions, tomatoes, and wrapped garlic in a single layer. bake until tender (40 minutes for the largest veggies).
• 3 once lentils are done drain them and combine them in a bowl with oil, vinegar, honey, oregano, and cumin.
• 4 add veggies to bowl as they become tender.
• 5 the first done should be the green onions and the tomatoes (30 minutes).
• 6 next should be the garlic, cut the cloves in half and squeeze the pulp into the bowl.
• 7 peel the pepper, halve, seed it, chop it roughly and add it to the bowl.
• 8 lastly scrap the eggplant from it's skin with a fork, it should take about 40 minutes to roast. toss everything in the dressing and scoop it into the warm tortillas. serve with cottage or fetta cheese if desired.