Root Vegetable Lentil Wrap
Butternut squash and beets are wrapped up with dill and goat cheese mayonnaise and lentils for a savory mouthful.
Ingredients
Prepare the Lentils
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Lentils 1 lb
Prepare the Dill and Goat Cheese Mayonnaise
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Goat cheese 6 oz
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Kosher salt and black pepper to taste
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Dill weed 2 Tbsp
Prepare the Wrap
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Tortillas 10 each
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Butternut squash, diced, roasted 1 lb
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Beets, diced, roasted 1 lb
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Walnuts, toasted, chopped 1 cup
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Dill and Goat Cheese Mayonnaise, prepared 1.5 cups
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Lentils, prepared 7 cups
Preparation
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Prepare the Lentils
- Combine all ingredients in a large pot, cover, and bring to a boil.
- Reduce to a simmer and allow to cook to desired tenderness, about 20-30 minutes, drain excess liquid if necessary.
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Prepare the Dill and Goat Cheese Mayonnaise
- Combine all ingredients and chill.
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Prepare the Wrap
- Top the tortilla with squash, beets, nuts, lentils and Goat Cheese Mayonnaise. Fold in one end and roll to create a wrap.