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Spicy Lentil Wraps with Tahini Sauce
Ingredients
  • subheading: For the Red Pepper Paste (makes about ¾ cup):
  • 6 medium red bell peppers, cored and chopped
  • ½ teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • Olive oil to cover (if refrigerating)
  • subheading: For the lentil filling:
  • ½ cup red lentils, rinsed
  • ¾ cups fine grain (#1) bulgur
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon red pepper flakes
  • 1 scallion, chopped
  • 2 tablespoons chopped flat-leaf parsley
  • ½ teaspoon kosher salt
  • subheading: For the tahini dipping sauce (makes ¾ cup):
  • ¼ cup tahini
  • 2 teaspoons lemon juice
  • 2 teaspoons finely chopped parsley
  • ¼ teaspoon crushed garlic
  • ⅛ teaspoon red pepper flakes
  • ⅛ teaspoon kosher salt
  • subheading: To assemble the wraps:
  • 6 (approximately 9x12-inch) sheets lavash, white or whole wheat
  • 2 cups shredded cabbage
Steps
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