Root Vegetable Lentil Wrap
Butternut squash and beets are wrapped up with dill and goat cheese mayonnaise and lentils for a savoury mouthful.
Main Course
Ingredients per serving
Prepare the Lentils
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Lentils 450.0 g
Prepare the Dill and Goat Cheese Mayonnaise
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Kosher salt and black pepper to taste 1.0 pinch
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Goat cheese 170.0 g
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Dill weed 6.0 g
Prepare the Wrap
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Tortillas, flour 10.0 each
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Butternut squash, diced, roasted 450.0 g
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Beets, diced, roasted 455.0 g
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Walnuts, toasted, chopped 125.0 g
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Lentils, prepared 1.3 kg
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Dill and Goat Cheese Mayonnaise, prepared 375.0 ml
Preparation
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Prepare the Lentils
- Combine all ingredients in a large pot, cover, and bring to a boil.
- Reduce to a simmer and allow to cook to desired tenderness, about 20-30 minutes, drain excess liquid if necessary.
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Prepare the Dill and Goat Cheese Mayonnaise
- Combine all ingredients and chill.
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Prepare the Wrap
- Top the tortilla with squash, beets, nuts, lentils and Goat Cheese Mayonnaise. Fold in one end and roll to create a wrap.
