Lentil, Mushroom & Sun Dried Tomato Wraps


  • 1 cup of dried green lentils
  • 2 cups of water
  • 1 cup cremini mushrooms, chopped
  • 1/2 cup sun dried tomatoes – the ones dried in a bag, not the ones jarred in oil, chopped
  • 1/4 diced red onions
  • 1 tsp minced garlic
  • 1 tsp ground cumin
  • 1/2 tsp dried rosemary
  • salt & pepper to taste
  • oil-free hummus
  • greens, whatever kind you fancy
  • 6 whole grain 10-inch wraps


  1. Prepare the lentils. Combine lentils and water in a saucepan and bring to a boil. Reduce heat, cover and simmer for 15-20 minutes or until lentils are cooked through.
  2. Meanwhile, in a skillet combine the next 7 ingredients and cook until tender, adding a splash of vegetable broth or water as needed to prevent sticking. When lentils are ready, add to skillet and mix well.
  3. Spread a tablespoon of hummus on each wrap. Top this with a bed of greens of your choosing. Add a couple of heaping tablespoons of lentil mixture and roll up.

I like to serve this alongside a Strawberry Spinach Salad. Packed with nutrients and protein, this makes for a delicious, filling and healthy lunch!

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