Spiced Lentil and Roast Vegetable wrap

serves 6 Prep Time 30 minutes   Cook Time 1 hours   Rated:

Some days in the test kitchen we aren't necessarily making anything that we can eat for lunch. On such days, Bree and I confer and make up a quick recipe that we may as well shoot if we are making it anyway. This recipe is one such lunch and you are going to love it. I had parsnips in the fridge, just waiting for something as they had missed out on being roasted with the Sunday dinner by accident. (There are no accidents! This recipe was meant to happen!)

Enjoy! It is yummo!

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Roast Vegetables;


Preheat oven to 200°C. Line a tray with baking paper.


Place all veggie ingredients onto the tray and mix with your hands until the pumpkin and parsnip are evenly coated. Bake for 25-30 minutes.


The Lentils;


Place lentils into the simmering basket. Fill the Thermomix bowl with water to the 1 litre mark. Insert basket. Top lentils with fennel, cumin, chilli flakes and salt. Cook 1 hour/100/speed 3. Remove from bowl and tip into another bowl to cool.


Pour lemon juice into the lentils and stir to combine. Drizzle with a little EVOO as well if you wish.


Spiced Yoghurt;


Place all ingredients into a small bowl and mix to combine.


To assemble, spread wraps with spiced yoghurt and top with roast pumpkin, parsnip, lentils, and rocket.

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