Ingredients
- Red Pepper Paste:
- 6 red bell peppers, cored and chopped
- ½ tsp. cayenne pepper
- ½ tsp. salt
- Tahini Sauce:
- ¼ cup tahini
- 2 tsp. lemon juice
- 2 tsp. finely chopped parsley
- ¼ tsp. crushed garlic
- ⅛ tsp. red pepper flakes
- ⅛ tsp. salt
- ⅔ cup warm water
- Wraps:
- ½ cup red lentils, rinsed
- 2 cups water
- ¾ cup fine grain bulgur
- 2 Tbsp. olive oil
- 1 onion, finely chopped
- 2 tsp. cumin
- 1 tsp. red pepper flakes
- 1 scallion, chopped
- 2 Tbsp. chopped parsley
- ¼ tsp. salt
- 6 sheets lavash, whole wheat
- 2 cups shredded cabbage
Tip: Screenshot this list for easy reference while shopping
Instructions
- To make the red pepper paste, combine bell peppers, cayenne pepper, and salt in a food processor and puree until smooth.
- Pour the puree into a skillet over low heat and simmer, stirring occasionally, until reduced to a thick paste (1-2 hours).
- While pepper paste is reducing, whisk together all tahini ingredients except warm water. Gradually stir in the warm water until the desired texture is achieved. Set aside.
- Also while the red pepper paste is reducing, combine lentils and water in a small saucepan over medium heat. Bring to a boil, cover, and reduce heat to low. Simmer until lentils are soft (20 minutes).
- Turn off heat and stir in bulgur. Let stand until water is absorbed and bulgur is soft (30 minutes).
- While bulgur softens, heat olive oil in a pan over medium heat. Add onions and cook, stirring frequently, until soft and translucent (5-8 minutes). Stir in cumin and red pepper flakes and cook until fragrant (1 minute).
- Stir in onions, scallions, parsley and salt.
- To assemble wraps, spread red pepper paste and lentil mixture along the lavash. Top with cabbage and roll tightly. Slice in half and serve with tahini sauce on the side.