Best 4 Easy Lentil Feta Wraps Recipes

EASY LENTIL FETA WRAPS

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Wrap the tortillas in aluminum foil, and warm in the oven about 10 minutes, until soft.
• Heat the olive oil in a saucepan over medium heat, and saute the garlic, shallots, and mushrooms 5 minutes, until lightly browned. Pour in the wine, and scrape up any browned bits from the bottom of the saucepan. Mix in the lentils, and cook 2 minutes, just until heated through.
• Fill each tortilla with a portion of the lentil mixture, and fold or roll. Top with feta cheese, olives, and tomatoes.

LENTIL AND FETA BAKE

Steps:

• Preheat oven to 180°C.
• Cook lentils for about 30 minutes in water until tender.
• Drain and mix with the breadcrumbs, hazelnuts, mustard, salt and pepper.
• Heat 15 ml oil in a frying pan and sauté leeks and carrots until tender.
• Add to lentil mixture.
• Stir in the egg whites.
• Place into an ovenware dish, finishing with a layer of feta cheese.
• Arrange the tomato slices on top and sprinkle the remaining oil over them.
• Sprinkle the parsley and basil on top.
• Cover and bake for 15-20 minutes in preheated oven.
• Remove lid and bake for a further 3-8 minutes .

EASY LENTIL FETA WRAPS

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Wrap the tortillas in aluminum foil, and warm in the oven about 10 minutes, until soft.
• Heat the olive oil in a saucepan over medium heat, and saute the garlic, shallots, and mushrooms 5 minutes, until lightly browned. Pour in the wine, and scrape up any browned bits from the bottom of the saucepan. Mix in the lentils, and cook 2 minutes, just until heated through.
• Fill each tortilla with a portion of the lentil mixture, and fold or roll. Top with feta cheese, olives, and tomatoes.

LENTIL AND ROASTED VEGETABLE WRAPS

Steps:

• Preheat the oven to 400 degrees. In a small pot bring the lentils and water to a boil, then lower the heat and simmer for about 25 minutes, adidng water if neccessary.
• While lentils are coming to a boil, spray a baking sheet lightly with cooking oil and space pepper, eggplant halves (cut sides down), scallions, tomatoes, and wrapped garlic in a single layer. Bake until tender (40 minutes for the largest veggies).
• Once lentils are done drain them and combine them in a bowl with oil, vinegar, honey, oregano, and cumin.
• Add veggies to bowl as they become tender.
• The first done should be the green onions and the tomatoes (30 minutes).
• Next should be the garlic, cut the cloves in half and squeeze the pulp into the bowl.
• Peel the pepper, halve, seed it, chop it roughly and add it to the bowl.
• Lastly scrap the eggplant from it's skin with a fork, it should take about 40 minutes to roast. Toss everything in the dressing and scoop it into the warm tortillas. Serve with cottage or fetta cheese if desired.