Spicy Bulgur and Lentil Collard Wraps
- Yield: servings
- 3/4cup dried red lentils
- 1cup bulgur
- 1/2 white onion, roughly chopped
- 3tablespoons chopped fresh parsley
- 1teaspoon ground cumin
- 1teaspoon salt
- bigpinch cayenne
- 6-8 collard leaves
- 1medium carrot, thinly shaved tahini
- fresh lemon juice
- hot sauce
- Rinse and drain lentils and place in a saucepan. Cover with water 2-3 times the amount of lentils. Bring to a boil, then reduce heat to a simmer and cook for 15-20 minutes. Drain and let cool briefly.
- To cook the bulgar, place in a small saucepan with 1 cup of water. Bring to a boil, then turn down the heat and let simmer for about 15 minutes. Once the liquid is absorbed, cover, remove from heat, and let sit for 10 minutes.
- Place the cooked lentils, cooked bulgar, onion, parsley, cumin, salt, and cayenne into the bowl of a food processor. Puree until the mixture is smooth. Taste and add more salt if needed.
- Take a collard leaf, trim off the thick stalk and carefully, with a sharp knife, shave down the middle of the stalk so it’s even with the leaf. This will help with rolling. Place down a layer of the shaved carrots, then roughly a 1/2 cup of the lentil mixture (see image). Spoon on some tahini, squeeze a bit of lemon juice and hot sauce, then carefully start to roll, starting with the sides and tucking the end of the leaf under at the end, kind of like rolling up a burrito. For larger wraps you can double the leaves up.
Recipe courtesy of Jacquelyn Scoggin who has a love for seasonal whole food recipes and the experiences that come with simple living. She’s often found digging in the garden or at the farmers market just before heading into the kitchen to whip up a new recipe and sharing it on her blog Good Things Grow. She believes there is truly nothing better than sitting down to a meal cooked with love and care.