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Spicy Lentil Wraps with Tahini Sauce

Red Pepper Paste
6 red bell peppers, cored and chopped
1/2 t cayenne
1 t salt
Olive oil
Tahini Sauce
1/4c tahini
2t lemon juice
1/4t crushed garlic
red pepper flakes and salt to taste
Lentil Filling
1/2c red lentils, rinsed
3/4c #1 bulgur
2T olive oil
1 medium onion, chopped
2t ground cumin
1 green onion, chopped
2T parsley
salt to taste
6 wraps
2 c shredded cabbage
1 c shredded carrots

To make the red pepper paste: Combine bell peppers, cayenne pepper, and salt in a food processor and puree. Pour the puree into a skillet over low heat and simmer, stirring occasionally, until reduced to a paste. This can take up to 2 hours. Let cool before using. To store, pack the paste into a jar, pour enough olive oil on top to cover, and refrigerate. We did this during the end of the summer season when we had some extra bell peppers hanging around.

To make the lentil filling: Combine lentils and 2 cups of water in a small saucepan over medium heat. Bring to a boil, cover, and reduce heat to low. Simmer until lentils are soft, about 20 minutes. Turn off heat and stir in bulghur. Let stand until water is absorbed and bulghur is soft, about 30 minutes. Meanwhile, heat olive oil in a pan over medium heat. Add onions and cook, stirring frequently, until soft and translucent. Stir in cumin and red pepper flakes and cook for another minute. Add onions, scallions, parsley, and salt to lentil-bulghur mixture and stir until well combined. Let cool before using to make wraps. We froze half of the filling for another meal.

To make the tahini dipping sauce: Place all ingredients in a small bowl with 2/3 cup of warm water, and mix with a fork until well combined. Gradually stir in small amounts of additional warm water until the desired consistency is achieved. We used parsley paste in ours.

To assemble the wraps: Lay out a lavash sheet with the shorter end closest to you. Spread 1 1/2 tablespoons of red pepper paste across the lower 1/3 of the sheet. Top with the lentil-bulgur mixture, and then the cabbage and carrots. Roll from the bottom up, and spread an additional 1/2 tablespoon of red pepper paste across the top end to help seal the wrap. Repeat for remaining wraps. To serve, cut each wrap in half and serve with tahini sauce on the side. Instead of lavash wraps, we made homemade flour tortillas which are quick and easy to make and freeze well.

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