Servings: 4 (click to scale)
Ingredients
- 3/4 cup dry red lentils
- 3 1/2 cup water
- 9 oz red potatoes quartered
- 3 cup water
- 3/4 tsp ground turmeric
- 3/4 tsp curry powder
- 3/4 tsp garam masala
- 2 Tbsp canola oil split
- 1 tsp kosher salt split
- 1 tsp granulated garlic
- 1 cup cauliflower florets
- 1 Tbsp ground coriander
- 1 Tbsp ground cumin
- 1 cup plain Greek yogurt
- 1/3 cup fresh mint
- 1 Tbsp lime juice
- 4 each 10 inch whole wheat tortilla wraps
- 1 cup fresh shredded beets
- 1 cup carrots grated
- 1 cup red onion sliced
- 1 cup spinach leaves
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Instructions
- Preheat an oven to 425°F. Place lentils and first listed water in a pot and boil for 15-17 minutes, drain and hold hot.Simultaneously, place potatoes and second listed water in a pot and boil for 15-20 minutes until tender, drain, and keep warm.
- In a mixing bowl combine lentils, potato, turmeric, curry powder, garam masala, 1 Tbsp. oil, garlic, and 1/2 tsp salt. Mash mixture to a smooth yet textured consistency. Cover and keep warm.
- Roughly chop cauliflower and toss with 1 Tbsp oil, coriander, cumin, and 1/2 tsp salt. Transfer in an even layer to a sheet pan and roast in the oven for 20 minutes. Keep warm.
- While cauliflower is roasting, blend yogurt, mint, and lime juice in a blender until vibrant and green. Keep cold.
- To build frankie: warm tortilla and spread the curried lentil mix. Then, top with cauliflower, beets, carrots, onion, and spinach leaves. Drizzle with yogurt sauce.
Chef Tips
Recipe provided by Lentils.
Nutrition
Calories: 490kcal | Carbohydrates: 70g | Protein: 20g | Fat: 14g | Saturated Fat: 4g | Sodium: 710mg | Fiber: 11g
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