1 T veg oil
2 c vertically sliced vidalia onion
1 c dried red lentils
1 T chopped peeled fresh ginger
¼ t crushed red pepper
1 cinnamon stick
2 c water
1 c veg broth
1 ½ T lemon juice
½ t salt
4 flatbreads
¼ c plain yogurt
½ c julienne cut cucumber

Heat oil in med saucepan over med heat. Add onion, cook 5 min or until tender, stirring occasionally. Add lentils, ginger, pepper and cinnamon; cook 10 min stirring occasionally. Stir in 1 c water and broth, bring to boil. Reduce heat and simmer 10 min. Add remaining 1 c water and juice; cook 30 min until thick, stirring occasionally. Stir in salt. Remove cinnamon stick, cool lentil mixture completely. Spread ½ c lentil mixture over each flatbread. Spread 1 T yogurt over each serving; divide cucumber evenly among flatbreads. Roll up. Cover and chill. (flatbreads not in calorie calculation. Enough filling for 8 wraps.)

Number of Servings: 8

Recipe submitted by SparkPeople user IRISHVEG1.

 

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