Recipe

Red lentil and pumpkin wraps

To make the perfect lunch you have to start with the perfect wrap. These pumpkin and lentil wraps are so tasty and full of all the goodness!

  • 45 mins cooking (+ STANDING TIME)
  • Makes 6 MAKES
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Ingredients

  • 300 grams peeled pumpkin, chopped coarsely (see tip)
  • 1/2 cup (125ml) water
  • 1 cup (150g) red lentil flour
  • 1 1/4 cups (185g) plain flour
  • 1/2 teaspoon table salt
  • 1 teaspoon cumin seeds, toasted (see tip)
  • 1/4 cup (60g) coconut oil, melted

Method

  • 1
    Boil, steam or microwave pumpkin for 10 minutes or until just tender; drain. Blend or process pumpkin with the water until smooth; push pumpkin puree through a medium sieve into a bowl. You will need 1½ cups puree.
  • 2
    Sift flours and salt into a medium bowl; stir in seeds. Make a well in the centre; stir in oil and enough of the pumpkin puree to form a soft dough. Turn the dough onto a lightly floured surface; knead until smooth. Wrap the dough in plastic wrap; stand for 10 minutes.
  • 3
    Divide dough into six portions; roll out each portion on a lightly floured surface into a 26cm round. Preheat a large non-stick frying pan over medium-high heat. Add one wrap to the pan; cook on one side for 30 seconds or until starting to brown. Turn, cook for a further 30 seconds. Transfer wrap to a clean tea towel; cover to keep soft.
  • 4
    Repeat with the remaining wraps, stacking wraps and covering as they cook to keep soft. Use wraps warm or cooled. Fill wraps with a selection of meat and salad and roll up, or serve warm with meat or vegetable curries.

Notes

We used jap pumpkin in this recipe; you will need to buy about 500g. The moisture content of different pumpkin varieties will vary. To toast cumin seeds, place in a small dry frying pan; stir seeds constantly over medium heat for 1 minute or until fragrant. Best made on day of serving. Can be frozen for up to 2 months.

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