Lentil Dal Wraps Recipes

Steps:

• Heat oil in a medium saucepan over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally.
• Add lentils, ginger, pepper, and cinnamon; cook 10 minutes, stirring occasionally. Stir in 1 cup water and broth; bring to a boil.
• Reduce heat, and simmer 10 minutes. Add remaining 1 cup water and juice, and cook 30 minutes or until thick, stirring occasionally.
• Stir in salt. Remove cinnamon stick; cool lentil mixture completely. Spread about 1/2 cup mixture over each flatbread.
• Spread 1 tablespoon yogurt over each serving; divide cucumber evenly among flatbreads. Roll up. Cover and chill.

Steps:

• Lentil filling, part 1: In a medium pot over medium heat, add the butter and 1 tablespoon olive oil. Add the onion and carrots, stir, and "sweat" until soft and translucent, 5 minutes. Stir in the tomato paste, cumin, and Maras pepper and continue cooking another 1-2 minutes. Add the lentils, stir to coat, then add 1 tablespoon oil and 2 cups water-the mixture will look like lentil soup. Lower the heat to medium-low and simmer until the lentils are tender and have absorbed about three-quarters of the liquid, 10 minutes.
• Tomato brown butter: In a small saucepan over medium heat, add the tomatoes, garlic, 1 tablespoon brown butter, and salt. Stir and cook until thickened and shiny, 3-5 minutes. Blend in the saucepan using an immersion blender until smooth, with the consistency of pizza sauce.
• Lentil filling, part 2: When the lentils are soft and the mixture has thickened, add the salt and bulgur. Stir vigorously for 30 seconds, then add 1 tablespoon olive oil. Stir again, turn off the heat, then set aside to rest 10 minutes (covered or uncovered).
• Flatbread, part 1: In a mixing bowl, add flour and salt. Using your hand, make a well in the center and pour in water and olive oil. Mix until dough forms, adding more flour if necessary, about 3 minutes. Transfer to a bowl, drizzle with a little bit of oil, and turn to coat. Cover with plastic wrap and let rest at room temperature at least 20 minutes, or up to 4 hours (or overnight in the refrigerator).
• Flatbread, part 2: When the dough has rested, it will look smooth and be very soft. Divide the dough in half, then divide each half into three equal pieces. Roll out each ball into a very thin 8-to-9-inch round, using more flour to keep the dough from sticking to the rolling pin. Heat a cast-iron skillet or nonstick pan over low heat and cook the dough on one side until it starts to bubble up and lightly brown on the bottom, about 2 minutes. Flip and cook the other side about 30 seconds, so the bread stays soft and pliable.
• Assembly: Put 3 tablespoons of the tomato brown butter on each flatbread and smooth it to the edges in a very thin layer. Spread a heaping scoop (about ¼ cup) of the lentil mixture on one side of the flatbread. Spread a small handful of romaine and pepperoncini (about ¼ cup) on the other side. Fold both sides over toward the middle so that you have a rectangle with the round ends of the flatbread in the middle. Press down gently to seal everything and distribute it in an even layer. Then fold the flatbread in half lengthwise so that you have a long, thin, flat wrap.
• Cook: When the wraps are assembled, heat a cast-iron skillet over medium-low heat. Place two wraps at a time, seam side down, in the pan. Cook until the filling is hot and the bread is lightly toasted on one side but still soft on the other, about 4 minutes. Flip to the other side and cook 1 minute more to heat through. Cut into halves or strips and serve immediately with additional tomato brown butter.