This Lentil Cranberry Wrap recipe came to me in a flash just as my yoga teacher Mona Keddy was explaining the dedication of our yoga practice. Somehow, just sitting in the Shri Yoga studio gives me clarity of thought and focus that I don’t seem to achieve elsewhere. Is it a magical place?
I’m still competing to win the big prize in the Lentil Recipe Revelations Challenge (Contest closes March 19, 2012). Consider this my freestyle entry. As usual, I’m feeling lucky. Help me out, Jittery fans!
Lentil Cranberry Wrap Ingredients
- 4 whole wheat wraps
- 1 c homemade cranberry sauce (or store-bought)
- 1 c brown lentils, simmered for 25 minutes in slightly salted water
- 5 oz goat cheese (or more if you are feeling generous)
- 1/3 c pecans, lightly roasted for 8 minutes at 300 degrees
- 4 t Dijon mustard
- 4 t olive oil
- 4 handfuls arugula, spinach, watercress or lettuce of your choice
- sea salt and freshly ground pepper
Amounts are not exact. I used 1/3 cup of cranberry sauce, about 1 oz of goat cheese and 1/3 cup of cooked lentils for each wrap. Coat each of the wraps with goat cheese. Spread a line of cranberry sauce down the center, pecans, a line of lentils. Drizzle on 1 teaspoon of olive oil. Top with a mound of arugula. Sprinkle on a little salt and pepper.
Roll the wrap slowly, parallel to the line of cranberry. Wrap tightly in parchment paper to hold the ingredients together. Slice in two right through the paper to divide into sandwich wrap halves. Peel the parchment down slowly as you savour, bite by bite.
- I admit it; I loved watching the Grammys. I’ve become a wholehearted Adele fan.
- Whitney Houston, may she RIP, was responsible for my marriage; indirectly of course. My friend, Andy Heft, invited me to her Montreal concert in August 1986, and it was that evening he came up with the idea of fixing me up with Marvin, my wonderful husband.
- Thank you to Jittery Cook fan and important taste tester, Anat Lazar, who came up with the Dijon mustard part of this recipe.
- Thank you to Kacey Rose Bains, from Epicentre Training, who suggested the roasted pecan addition. It takes a village to raise a Jittery Cook.
- If you are not crazy about Dijon mustard, try mango chutney instead; as suggested by food savvy Susan Ranger.
- One good blog knows another. Check out this lentil spinach wrap by The Wooden Spoon.