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Lunch recipe · from the recipe book

Spiced Red Lentil and Kale Burrito Wraps

Creamy cumin-and-coriander red lentils with garlicky kale and crisp cabbage, wrapped in toasted tortillas with a tangy yogurt lime sauce.

Spiced Red Lentil and Kale Burrito Wraps

Ingredients

  • 1 cup180 gRed lentils, dryrinsed
  • 2 cups480 gWater
  • 1 medium110 gYellow onionfinely chopped
  • 3 cloves9 gGarlicminced
  • 1 tbsp14 gOlive oil
  • 2 tsp4 gGround cumin
  • 1⅛ tsp2 gGround coriander
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 2 tbsp32 gTomato paste
  • 4¾ cups chopped100 gKalestems removed, chopped
  • ½ tsp3 gSalt
  • 4 tortillas196 gFlour tortillas, 8-inch
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 2 cups shredded140 gGreen cabbagethinly shredded

Steps

  1. Make the sauce first: stir the Greek yogurt, the lime juice, half the cilantro and a pinch of the salt in a small bowl; chill until serving.
  2. Heat the olive oil in a large skillet over medium heat. Add the onion and cook 5 minutes until soft, then add the garlic, cumin, coriander and paprika and stir 1 minute.
  3. Stir in the tomato paste for 1 minute, then add the red lentils and the water. Simmer, stirring often, 15 to 18 minutes until the lentils are tender and thick enough to hold on a spoon.
  4. Stir the kale and the remaining salt into the lentils and cook 2 to 3 minutes until the kale wilts. Transfer the filling to a bowl and wipe out the skillet.
  5. Warm each flour tortilla in the dry skillet about 20 seconds per side until soft.
  6. Spoon a quarter of the lentil filling down the center of each tortilla, top with a quarter of the cabbage, a spoonful of the yogurt lime sauce and some of the remaining cilantro.
  7. Fold in the sides and roll up tightly. Set each wrap seam-side down in the hot skillet for 1 to 2 minutes until golden, then serve with the rest of the yogurt lime sauce.

Check labels: Vegetarian when you buy flour tortillas labeled vegetarian.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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