Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Pack some carrot and celery sticks to nosh alongside this hearty sandwich.

Kathy Baruffi
Recipe by Cooking Light August 2004

Gallery

Credit: Karry Hosford

Recipe Summary

Yield:
4 servings (serving size: 1 wrap)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a medium saucepan over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add lentils, ginger, pepper, and cinnamon; cook 10 minutes, stirring occasionally. Stir in 1 cup water and broth; bring to a boil. Reduce heat, and simmer 10 minutes. Add remaining 1 cup water and juice, and cook 30 minutes or until thick, stirring occasionally. Stir in salt. Remove cinnamon stick; cool lentil mixture completely. Spread about 1/2 cup mixture over each flatbread. Spread 1 tablespoon yogurt over each serving; divide cucumber evenly among flatbreads. Roll up. Cover and chill.

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Nutrition Facts

461 calories; calories from fat 15%; fat 7.6g; saturated fat 0.5g; mono fat 1.2g; poly fat 3.4g; protein 23.5g; carbohydrates 73.2g; fiber 10.3g; cholesterol 1mg; iron 5.7mg; sodium 916mg; calcium 103mg.
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