Lentil Mixture
1 cup bulgar wheat, rinsed
1/2 cup red lentils, rinsed
1/2 cup green lentils, rinsed
1/2 tbs cumin
S & P
1 tbs olive oil
Red Pepper Tahini Sauce
1 lemon
1/2 cup tahini
1/4 cup chopped parsely
red pepper flakes, S&P
2 roasted red bell peppers
Other fixins
Cabbage, sliced thin or Chard
Lavash or tortillas
Lentil Mixture
Bring 2 cups of water to a boil with a touch of salt a drop of sunflower or olive oil. Add the lentils and stir, reduce to a simmer and cover for 20 minutes. After 20 minutes add the bulgar and cover for another 20-30 minutes until the mixture is soft. Remove from heat, season and mix well. You may have to add more oil if it seems to dry and more salt and cumin than you think so keep taste testing as you add it in. Set aside and let it cool.
Red Pepper Tahini Sauce
In a small bowl squeeze the juice from the lemon and mix it with the tahini, parsley and seasonings. Take the bell peppers (if you make at home cool them first, if you bought the jar just pour out the liquid) then place in the food processor with a touch of sunflower or olive oil then process until smooth. If the peppers are runny strain through a mesh strainer and reserve the liquid for the lentil mixture. Stir the red pepper mixture in the tahini mixture and place in the fridge.
Take the liquid from the strained peppers and pour into the lentil mixture.
Once the lentils have cooled warm the lavash or tortilla for just a few seconds so it wraps more easily. Spoon on the Red Pepper Tahini Sauce on the tortilla or lavash then add the Lentil Mixture and cabbage. Roll, slice and serve!
