Lentil Dal Wraps (Layover Day)

Lunch

Ingredients 12 servings

Brown or Green Lentils 24.0 ounce(s)

Water 10.0 cup(s)

Curry Powder 3.0 tablespoon(s)

Garlic Powder 2.0 tablespoon(s)

Ground Cumin 1.5 tablespoon(s)

Salt 2.0 teaspoon(s)

Vegetable Bouillon Cubes 3.0 cube(s)

Mango Chutney 12.0 ounce(s)

Medium Flour Tortillas 18.0 whole

Large Gluten-Free Tortillas 18.0 whole

Dietary Restrictions

Wheat / Gluten

Recipe Instructions

Morning Prep

Combine lentils with water and dissolved bouillon in a large pot. Bring to a boil, then reduce heat and simmer for about 20 minutes, until lentils are tender and most of the liquid has been absorbed.

Stir in curry powder, garlic powder, cumin, and salt. Continue cooking briefly if needed until the mixture is thick and spreadable.

Cool and transfer to a clean, sealed container. Keep refrigerated until lunch.

At Lunch

Spread lentil dal evenly over tortillas. Add a spoonful of mango chutney to each tortilla.

Roll up and serve.

Note: Best prepared on a layover day when there is time to cook and properly chill the lentils before lunch.