Recipe: Quinoa Carrot Curried Lentil Wraps (best lentil dish ever!)

These wraps are DELICIOUS and seriously one of my most favourite lentil dishes ever! They’re hearty, warming, and the perfect bit satisfying!

If you’re looking for an anxiety easing recipe – this is one of the best! It’s loaded with protein, veggies, complex carbs, and healthy fats!

If you’re new to eating lentils this is the perfect place to start! This is the week 2 recipe for my ‘Lentil Love’ series – and one NOT to be missed!


For the Lentils:

– 1 medium white onion 
– 1 clove garlic, minced
– 1” piece grated ginger 
– 1/8 tsp turmeric 
– 1/2 tsp cumin 
– 1/2 tsp curry powder 
– 1/2 tsp sea salt 
– 2 large carrots, chopped into disc size pieces
– 1 cup split lentils 
– 3 cups water 
– 2 Tbsp. tomato paste

– 2 cups water 
– 1 cup uncooked quinoa 

– Whole Grain Organic Tortilla Wraps: I use ‘India Life Masala Wraps’ 
– Sprouts or fresh greens for inside the wraps 
– Red pepper jelly (or a mango chutney) for dipping (or can put inside the wrap)
– Optional: avocado for inside the wrap and a few crumpled tortilla chips (for some added crunch)
– Tahini dipping sauce – HIGHLY RECOMMEND making! Recipe below


– Pre heat a large pot on medium heat, adding a generous splash of olive or coconut oil
– Add the onion, grated ginger and minced garlic, and allow to cook for 4-5 minutes (until onions are translucent)
– Next add the spices, mixing them throughout onions, and continue to saute for 2 minutes
– After the spices are well incorporated, add the lentils, water, and allow to cook for 5 or so minutes with the lid on
– Next add the tomato paste, and carrots
– Bring to a boil with the lid on, then turn to low heat and allow to simmer for anther 15 or so minutes with the lid off
– In the mean time, cook your quinoa according to package directions
– You will know the lentil mix is finished cooking when your carrots are fork tender, the lentils have ‘puffed up’ and the texture is fairly consistent.
– Once the quinoa is finished cooking and has sat for approx. 10 minutes off the heat, add 1.5 cups cooked quinoa to the lentil mixture
– Stir well, to ensure the quinoa is well dispersed into the lentil mix. If the mixture is too moist to add to a wrap, add additional quinoa. If it is too dry, add a few small splashes of water and some more tomato paste and allow it to continue to sauté (however if you follow the recipe – it should be perfect!)
– Once your mixture is complete – it’s time to assemble the wraps. Lie a wrap flat out on a plate, if adding inside the wrap (instead of using for dipping) spread a thin layer of red pepper jelly or chutney on the middle section of the wrap down the middle. Next, add a few generous scoops of the lentil/ quinoa mixture to the middle, a large handful of sprouts/ fresh greens, and sliced avocado and/or crunched tortilla chips on top if you’re using!
– Fold the wrap by bringing the 2 sides in, and then place the part closest to you over the lentil mixture, and then roll! Make the dipping sauce if desired (highly recommend)
– Then, pre-heat a cast iron pan to give the wrap a little crisp. You can place a heavy object (we use a smaller cast iron pan) on top of the wrap to compress it/ hold it down, as the other side is cooking. Then flip and do the same for the other side
– Remove wrap once lightly golden, cut in half and enjoy!

Ingredients for the Tahini Dressing:
– 1/3 cup tahini (I recommend using a more liquid/ runny tahini if you can find one – otherwise you will just need to add more water to the dressing)
– 1 Tbsp. lemon juice
– 2 Tsp. maple syrup
– 1/4 cup water (more if needed for thinning)
– Salt & pepper to taste

Instructions for Dressing:

– Place all ingredients into a jar and mix until super well incorporated
– Taste test and adjust to your liking!

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