Spicy Lentil Wraps with Tahini Sauce

No matter how hard I try, I will always have far more bookmarked recipes than I have time to try, much less perfect. In order to keep my culinary to-do list manageable, I have a couple of methods for whether a recipe is really worth a shot - either I'm so excited to try I make it immediately, or it keeps popping back into my head. This recipe is more of the latter variety. The first time I saw it mentioned on The Kitchn, I immediately saved it, but with a few weeks of work lunches in the freezer already, there wasn't room for this one too. But every time I popped over to The Kitchn, I couldn't help thinking about this recipe, so it went right to the top of the queue as soon as my freezer cleaning was complete.

I can't say I've been disappointed with anything I've bought at Trader Joe's, so the fact that this wrap was modeled on a Trader Joe's offering definitely intrigued me. Dried lentils are something I always have around, their quick preparation and affordability making them an absolute pantry staple. Bulgur gets a spot for the same reason, so this meal was practically destined to be in my life. It may not be as quick and easy and picking up a sandwich at the store, but portioning and freezing the leftover lentil mixture makes the extra effort well worth it.

Quick cooking, affordable ingredients aside, this wrap is all about sauces. The homemade versions described below are worth it if you have the time, but even store-bought red pepper paste and tahini will leave your taste buds happy. The lentils and bulgur are the spicy, smoky soul of this wrap, but it's the spicy, savory red pepper paste and creamy tahini that really makes it delicious. Crunchy greens are a nice contrast from the tender filling, my only complaint with this wrap being the somewhat brittle tortilla I used to wrap it all up since I didn't have any whole grain lavash on hand. But you know what? I can't say I really minded scooping up the lingering bits that fell to my plate, those remnants extending my meal a few more delicious bites.

Spicy Lentil Wraps with Tahini Sauce

adapted from The Kitchn
Makes 6 wraps

1/2 cup lentils, preferably red, rinsed
2 cups water
3/4 cups fine grain bulgur
2 tablespoons olive oil
1 onion, finely chopped
2 teaspoons ground cumin
1 teaspoon red pepper flakes
1 scallion, chopped
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon kosher salt
6 (approximately 9x12-inch) sheets whole grain lavash or whole grain tortillas
3/4 cup red pepper paste (recipe below, or use store-bought)
2 cups shredded cabbage, spinach, or other greens
Tahini sauce to serve (recipe below)

1. 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, about 20 minutes.

2. Turn off heat and stir in bulgur. Let stand until water is absorbed and bulgur is soft, about 30 minutes.

3. Meanwhile, heat olive oil in a pan over medium heat. Add onions and cook, stirring frequently, until soft and translucent. Stir in cumin and red pepper flakes and cook for another minute.

4. Add onions, scallions, parsley, and salt to lentil-bulgur mixture and stir until well combined. Let cool before using to make wraps. (If you want a smoother texture closer to the Trader Joe's version, you can run the filling through a food processor, but I like it just as it is.) You can freeze the filling in an airtight container if not using all at once.

5. To assemble, lay out a lavash sheet with the shorter end closest to you. Spread 1 1/2 tablespoons of red pepper paste across the lower 1/3 of the sheet. Top with the lentil-bulgur mixture, and then the cabbage. Roll from the bottom up, and spread an additional 1/2 tablespoon of red pepper paste across the top end to help seal the wrap. Repeat for remaining wraps.

6. To serve, cut each wrap in half and serve with tahini sauce on the side.

Red Pepper Paste
makes about 3/4 cup

6 red bell peppers, cored and chopped
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt
Olive oil to cover (if refrigerating)

1. Combine bell peppers, cayenne pepper, and salt in a food processor and puree.

2. Pour the puree into a skillet over low heat and simmer, stirring occasionally, until reduced to a paste. This can take up to 2 hours.

3. Let cool before using. To store, pack the paste into a jar, pour enough olive oil on top to cover, and refrigerate.

Tahini Sauce
makes about 3/4 cup

1/4 cup tahini
2/3 cup or more warm water
2 teaspoons lemon juice
2 teaspoons finely chopped parsley
1/4 teaspoon crushed garlic
1/8 teaspoon red pepper flakes
1/8 teaspoon kosher salt

1. Place all ingredients in a small bowl and mix with a fork until well combined.

2. Gradually stir in small amounts of additional warm water until the desired consistency is achieved.

Dal Palak

Pretty much every Monday night it is both Meatless Monday and big batch cooking night at my house. Monday might not be the night most people use to be ambitious after work, but I like to use the first night of the week fill up the freezer and get some laundry done while dinner is bubbling away on the stove. Crossing off a long to-do list is my solution to the Monday doldrums, making what would be a drag of a day anyway move a lot more quickly and starting the week on a productive note.

For all the cuisines that make an appearance on my Monday night, I think Indian is the most common. All manner of vegetables and legumes, even many you wouldn't normally expect, take expertly to sweet, savory, and spicy Indian-inspired flavors. They're also ideal candidates for big batch Meatless Monday because they are often healthy, inexpensive, and freeze really well. This trifecta of qualities is what makes a recipe worth investing significant prep and cooking time, provided the outcome is still a delicious dish. And while neither I, or the author of the original, will claim this is the most authentic recipe, there's no denying that this fridge-clearing pile of veggies and melange of spices meet all those criteria perfectly.

For the dinner and lunch the day after, I ate this over brown rice with a dollop of yogurt and dash of hot sauce, but if I get some time to make naan, you can bet this will be one of the first companions it sees. Baked tofu, chicken, or even eggs would also perch perfectly atop this healthy plate if you're feeling especially ravenous.

Dal Palak
adapted from The Kitchn

makes about 8 cups

1 large onion, diced
2 packages (about 16 ounces) white button or baby bella mushrooms, roughly chopped
2 medium-sized red or white potatoes, cubed
1 inch fresh ginger, minced
6 cloves garlic, minced
2 teaspoons coriander
1 Tablespoon garam masala
2 teaspoons chili powder
1 28-ounce can of diced tomatoes
10 ounce bunch of spinach or other hearty green (kale, chard, etc.) cleaned and cut into ribbons
1 cup lentils
3 cups of water or broth
1-2 Tablespoons salt
Chopped scallions, for topping (optional)
Plain yogurt or sour cream, for topping (optional)
Hot sauce, for topping (optional)

1. Heat one tablespoon of olive oil in a large dutch oven or soup pot over medium heat. Add the onions, the mushrooms, and one teaspoon of salt, and cook until the onions are translucent and the mushrooms show spots of golden brown. Add the potatoes and another teaspoon of salt, and cook until the edges are just starting to turn translucent.

2. Clear a space in the middle of the pan and add the ginger, garlic, spices, and one more teaspoon of salt. Cook until the garlic is fragrant (30 seconds), and then stir the spices into the mix. Add the diced tomatoes in their juices, the spinach, and the lentils. Stir to combine everything and then top with three cups of water or broth.

3. Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat and let the soup simmer for about 45 minutes until the lentils and potatoes are cooked through. Taste the soup to adjust the seasonings and salt. Stir in half of the chopped scallions, reserving the rest to use as garnish.

4. Serve dal along with rice, naan, or chapatis.

Curried Lentil Soup

I'm lazy when it comes to beans, even though they're a staple of my diet. Yes, I could buy an entire pound of dried beans for just a couple dollars, but that requires planning to soak them overnight and setting aside few hours to cook, portion, and freeze a big batch when I'm usually just looking to throw a handful on a salad or in a wrap. I end up biting the bullet and spending the same for a can that I could for an entire pound, all the while thinking it is the less economical and healthy option. But with lentils there's no planning ahead required, as these dried legumes transform from crunchy discs to tender flavor sponges in less than half an hour, the perfect choice for a quick and hearty vegetarian dinner.

Lentils may get a bit of bad wrap for being bland hippie food, but they are an eager canvas for all manner of different flavors like the wonderful sweet and savory spice blend of curry powder. Chickpea puree makes the soup thick and rich with the yogurt adding the perfect creamy, acidic accent. A sprinkling of scallions is just the fresh touch  this soup needs, and, at least for me, it's not quite finished without a little bit of het (I especially like chipotle Tabasco sauce here). Add a salad and piece of naan or pita for a complete dinner or serve over brown rice or quinoa for an even heartier bowl of comfort.

Curried Lentil Soup

adapted from Bon Appetit

serves 4

3 tablespoons olive oil, divided
1 medium onion, chopped
1 medium carrot, finely chopped
2 large garlic cloves, chopped, divided
2 tablespoons (or more) curry powder
1 cup French green lentils
4 1/4 cups (or more) water, divided
1 15- to 16-ounce can chickpeas (garbanzo beans), drained, rinsed
1 tablespoon fresh lemon juice
2 tablespoons (1/4 stick) butter
2 green onions, thinly sliced, for serving (optional)
Yogurt, sour cream, or creme fraiche, for serving (optional)

1 lemon, cut into 6 wedges, for serving (optional)

1. Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.

2. Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.

3. Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency. DO AHEAD: soup can be made up to 1 day ahead. Cool, cover, and refrigerate. Rewarm before continuing.

4. Divide soup among bowls. Garnish with thinly sliced green onions and yogurt and a squeeze of fresh lemon, if desired.

Lentil Sloppy Joes

Some favorite childhood foods will always have a special place in your heart (and belly). Taco night is best, I will always be excited for breakfast for dinner, and sloppy joes will always bring me a little child-like glee when they appear on my plate. Whether it was sauce from scratch or a can of Manwich, sloppy joes were a dinner that would make my kid-self linger in the kitchen and pester my parents asking when it was time to eat.

But as an adult, the HCFS-driven saccharinity of Manwich is a little much for me, and I keep to a primarily vegetarian diet so I can really splurge on the carnivorous delights I love. Enter lentil sloppy joes, with the deep flavor of a the traditional homemade sauce and all the affordable vegetarian nutrition lentils have to offer. This sauce is sweet, but not in a cloying way, and although the texture certainly different than the ground beef variety, the lentils hold their own against the hearty sauce. The complex mélange of smoky, sweet, and acidic elements all blend nicely together but I can see myself adding a kick of mustard next time.

Leftovers certainly shouldn't be subjected to a merely a sandwich fate. Serve these lentils over rice, as a taco filling, or next to eggs and definitely don't be afraid to melt some cheese over the top, no matter what you do. This recipe makes a generous batch and you can freeze leftovers, though the texture will change a bit on thawing.

Lentil Sloppy Joes
adapted from Whole Foods
serves 8

1 1/2 cup brown lentils, rinsed and picked over
1 tablespoon olive or canola oil
1 yellow or white onion, diced (about 2 cups)
1 cup diced sweet bell pepper, from one medium to large pepper, or a combination of
1 1/2 tablespoon chili powder
2 teaspoons smoked paprika
1 1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper, or to taste (more recommended; optional)
1 (6-ounce) can no-salt-added tomato paste
2 tablespoons red wine vinegar
6 cloves garlic, minced
1 (15-ounce) can no-salt-added crushed tomatoes
Kosher or sea salt
Freshly ground black pepper
8 whole wheat hamburger buns, pitas, tortillas, or sliced bread, for serving

1. Place lentils in a small pot. Cover with 2 inches of water. Cover and bring to a boil, then reduce to a simmer. Cook until lentils are tender, about 20 minutes, or according to package directions.

2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onion and bell pepper. Cook, stirring frequently until onion is golden brown, about 5 minutes. Add chili powder, paprika, cumin, cayenne and tomato paste. Cook, stirring constantly until spices and tomato paste are fragrant, about 2 minutes. Add vinegar and then use a wooden spoon to scrape up any bits from the bottom of the pan. Add 2 cups water, garlic, and crushed tomatoes. Reduce heat to medium-low and let sauce simmer until it thickens, at least 30 minutes. Season to taste with salt and pepper.

3. When lentils are cooked, drain off any excess cooking liquid. Add lentils to the pan with sauce; stir well to combine. Mash some or all of the lentils using a wooden spoon. Taste and season again with salt and pepper. Toast hamburger buns in the oven, if desired. Ladle approx. 1 cup of the lentil mixture on each toasted bun and serve.

Roasted Eggplant and Lentil Soup

In addition to a zucchini of epic portions, my garden had several eggplants still waiting for a culinary destiny when I did my final clean-up. And as with my zucchini, I chose soup to put the fruits of my hard labor to good use. I've had lentils on the brain since making Pan-Seared Salmon with Braised Lentils and Swiss Chard, and I was more than happy to find I wasn't the only one who thought their earthiness would make a winning combination with eggplant. (Chickpeas also pair splendidly).

My biggest objection to the original recipe was that it failed to use the delicious and nutritious skin of the eggplant. The skin blends down to tiny, beautiful purple flecks, adding a nice visual element to the mostly monochromatic soup. Milk or half-and-half add richness and creaminess to the soup, but vegans could substitute a nondairy milk (soy, almond, cashew, coconut, etc.) or additional water or broth. The tangy touch of yogurt or sour cream is lovely finishing touch, but vegans could leave that out as well, perhaps adding an extra splash of lemon juice to bump up the sour accent.

It may feature a summer vegetable, but this chunky, filling soup is perfect for a cozy fall dinner. Delicious right out of pot, leftover the next day for lunch, or even plucked from the freezer, this soup is a quick and easy way to fill your belly when the early sunset has your evening energy fading fast.

Roasted Eggplant and Lentil Soup
adapted from Food and Wine
serves 4

One 1 1/4-pound eggplant, cut into 1-inch pieces
1 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 cup lentils
2 cups chicken or vegetable stock or low-sodium broth or water
1 cup milk or half-and-half
1 tablespoon fresh lemon juice
Plain yogurt or sour cream, for serving (optional)

1. Preheat the oven to 400°. Toss eggplant pieces with  olive oil and season with salt and pepper. Bake until the eggplant is very tender, turning occasionally, about 30 minutes.

2. Meanwhile, in a medium saucepan, cover the lentils with 2 inches of water. Simmer over low heat until the lentils are tender, about 20 minutes. Drain the lentils in a colander.

3. Add eggplant to blender. Add 1 cup of the stock and puree until smooth; transfer to a clean saucepan. Add the lentils and the remaining 1 cup of stock to the blender and puree until smooth. Add the lentil puree to the eggplant puree in the saucepan.

4. Stir the milk and lemon juice into the soup and bring to a simmer. Season with salt and pepper; keep the soup hot over low heat, stirring occasionally. Divide into four bowls and stir in yogurt or sour cream, if desired.

Pan-Seared Salmon with Braised Lentils and Swiss Chard

Because I have an adventurous palate, my constant quest for new foods and flavors can sometimes lead me to forget about out old favorites. For whatever reason, lentils are one of those foods for me. I don't think I've met a lentil dish I didn't like, but I don't find myself plucking them out of the pantry on a regular basis. And there's no good reason for not making them more often. They cook much faster than your average dried legume without requiring any pre-soaking, making them the perfect bean for a quick weeknight meal.

The list of ingredients is startlingly short for the flavor the finished dish turns out, just a few gentle touches of herb and acid required to perfectly unite the earthy lentils, rich salmon, and subtly bitter Swiss chard in a flavorful broth. I found this combination to be absolutely delectable, but I already have notions of trying spinach and kale once I've finally picked my Swiss chard plants clean. This is satisfying enough on its own, but if you're feeling a bit more voracious, a side of quinoa or rice really rounds out the meal nicely. Quick enough for an average Thursday, but special enough for date night, this dinner is sure to impress whether or not there's time to linger over each scrumptious bite.

Pan-Seared Salmon with Braised Lentils and Swiss Chard
adapted from America's Test Kitchen Cooking for Two 2010
serves 2

2 tablespoons unsalted butter
1/2 bunch Swiss chard (about 6 ounces), stems and leaves separated, stems chopped and leaves cut into 1-inch pieces
1/4 cup minced onion
1 garlic clove, minced
1/4 teaspoon minced fresh thyme or pinch dried
2 cups low-sodium chicken or vegetable broth
1/2 cup brown lentils (about 3 ounces), picked over and rinsed
1/2 teaspoon fresh lemon juice
Salt and pepper
2 (6-ounce) skinless center-cut salmon fillets, about 1 1/2 inches thick
1 teaspoon vegetable or canola oil
Lemon wedges, for serving

1. Melt 1 tablespoon of the butter in a 10-inch non-stick skillet over medium heat. Add the chard stems and onion and cook until the vegetables are softened, about 5 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds.

2. Stir in 1 3/4 cups of the broth, lentils, and lemon juice. Bring to a simmer, reduce the heat to low, cover, and cook until the lentils are tender, about 30 minutes. Season with salt and pepper to taste, transfer to a bowl, and cover to keep warm.

3. Pat the salmon fillets dry with paper towels and season with salt and pepper. Wipe out the skillet with a wad of paper towels, add the toil, and return to medium-high heat until just smoking. Carefully lay the salmon in the skillet, skinned-side up, and cook until well-browned on the first side, about 5 minutes. Flip the fish and continue to cook until the sides are opaque and the thickest part registers 125 degrees on an instant-read thermometer, 3 to 5 minutes longer. Transfer the fish to a plate, tent loosely with foil, and let rest while finishing the lentils.

4. Wipe out the skillet with a wad of paper towels and return to medium-high heat Ad the lentils and remaining 1/4 cup broth and cook until hot, about 1 minute. Stir int he chard leaves and remaining 1 tablespoon butter and cook, stirring constantly, until the chard is wilted, 2 to 3 minutes. Serve the salmon and lentils with lemon wedges.

Sweet Potato Burgers with Lentils and Kale

I've been pretty lucky with discovering new favorites lately, most recently with the discovery my new favorite veggie burger. Although I'm willing to deal with less than ideal structural integrity for great flavor, this burger leaves me wanting for neither and is probably the sturdiest veggie burger I've ever made. I've adored the combination of sweet potatoes and garam masala since I made these fries, those flavors beautifully uniting with savory lentils and hearty kale in this delicious veggie burger. Every co-worker of mine who has walked past my desk during lunch has commenting on the amazing aroma, so I  know it's not just me inticed with this perfect melange of veggies and spices. It's easy to get a little bored with veggie burgers when eating one for lunch everyday, but this burger remains a delightful treat for the senses each time I pluck one from my lunch bag. If you've been watching the steady stream of veggie burger recipes on this website lately, but haven't yet jumped in, try this recipe. It may require quite a bit of time in the kitchen, but your effort will be rewarded many times over and make vegetarian eating a real pleasure.

Sweet Potato Burgers with Lentils and Kale
from Veggie Burgers Every Which Way
makes six 4-inch burgers

3/4 cup French (green) lentils
1 bunch kale, tough stems removed
1 medium sweet potato (about 8 ounces), peeled and chopped into 1-inch pieces
4 tablespoons olive oil
1 medium onion, diced
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
Pinch of cayenne pepper
3 garlic cloves
2 eggs, beaten
3 tablespoons chopped fresh cilantro
1/2 teaspoon salt
Squeeze of fresh lime juice
3/4 cup toasted bread crumbs
1/4 cup almond meal

1. Pick through the lentils and rinse thoroughly. Bring the lentils and at least 3 cups water to a boil in a small saucepan. Cover, reduce the heat, and simmer for 15 to 20 minutes, until tender. Drain and then transfer lentils to a large mixing bowl. Coarsely mash them with a potato masher.

2. Meanwhile, steam the kale: Place the kale in a steaming basket set in a saucepan with 1 inch of simmering water, cover, and steam for 5 to 8 minutes, until completely tender. Remove the kale. When cool enough to handle, wrap in a clean kitchen cloth and squeeze out as much liquid as possible. Finely chop and set aside.

3. Place the sweet potato in the steaming basket, adding more water if necessary. Cover and cook for 8 to 10 minutes, until the potato is completely tender. Add the potato to the lentil, mashing thoroughly with a fork or potato masher.

4. Preheat the oven to 375 degrees F.

5. In a saute pan, heat 2 tablespoons of the oil over medium heat. Add the onion, garam masala, curry powder, and cayenne and cook until the onion is translucent, 8 to 10 minutes. Add the chopped kale and garlic. Cook for about 2 minutes, tossing to combine. If a crust has formed on the base of the pan, add 2 tablespoons water and scrape up the browned bits with a wooden spoon.

6. Mix the kale-onion mixture into the lentil mixture. Stir in the eggs, cilantro, salt, and lime juice. Fold in the bread crumbs and almond meal. Adjust seasonings. Shape into 6 patties.

7. In an oven-safe skillet or nonstick saute pan, heat the remaining 2 tablespoons oil over medium-high heat. When hot, add the patties and cook until browned on each side, 6 to 10 minutes total. Transfer the pan to the oven and bake for 12 to 15 minutes, until the burgers are firm and cooked through.

Lentil Soup

For the past few months, nearly every time I opened my cabinet a lonely bag of lentils with no culinary destiny was staring back at me. I love lentils and they cook much more quickly than many dried beans, but I'd just never gotten around to finding a recipe to use them until I stumbled upon this one on Mark Bittman's website, one of the food blogs/websites I check on a regular basis. By no means is this a pretty soup, but it is packed full of both nutrition and flavor, easy to prepare, and can feed everyone from vegans to carnivores (by cooking up some chopped bacon or sausage at the start and cooking your vegetables in the rendered fat). The lentils are hearty and filling, and make for a satisfying and healthy lunch or dinner with a side salad and crusty piece of bread.

Lentil Soup
from How to Cook Everything by Mark Bittman
serves 4

2 tablespoons extra virgin olive oil
1 onion, chopped
1 carrot, cut into 1/2-inch dice
1 celery stalk, cut into 1/2 -inch dice
1 cup lentils, washed and picked over
1 bay leaf
6 cups chicken, beef, or vegetable stock or water
Freshly ground black pepper
Salt

1. Put the oil in a large, deep pot over medium heat. When hot, add the onion and cook, stirring frequently, until soft, just a minute or two. Add the carrot and celery and keep cooking and stirring until brightly colored and hot, about 2 minutes.

2. Add the lentils, bay leaf, and stock; sprinkle with freshly ground black pepper. Bring to a boil, then turn the heat to low and cook, stirring occasionally, until the lentils are tender, about 30 minutes. (At this point, you may cool and refrigerate the soup, covered, for up to 2 days; reheat gently.) Add more stock if the soup is too thick. Just before serving, taste, sprinkle with salt and more pepper if needed, and serve.