Chard Wrap With Mushrooms And Lentils Recipe

Name: Chard Wrap With Mushrooms And Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup brown lentils (Masoor dal), washed and drained; 1 teaspoon dry-roasted cumin; 1/2 teaspoon coriander; 1/2 pound green beans; 2 teaspoons quality vegetable oil (sesame, sunflower, safflower or extra virgin olive oil); 1 leek, white and light green parts only, thinly sliced; 1/2 pound shitake mushrooms, thinly sliced and stems removed; 2 teaspoons Shoyu, or to taste; 4 large chard leaves, washed and dried; 1/2 ripe avocado, sliced lengthwise; Veganaise, and or Dijon mustard; Coarse sea salt; Salad spring mix

Servings: persons

1 cup brown lentils (Masoor dal), washed and drained
1 teaspoon dry-roasted cumin
1/2 teaspoon coriander
1/2 pound green beans
2 teaspoons quality vegetable oil (sesame, sunflower, safflower or extra virgin olive oil)
1 leek, white and light green parts only, thinly sliced
1/2 pound shitake mushrooms, thinly sliced and stems removed
2 teaspoons Shoyu, or to taste
4 large chard leaves, washed and dried
1/2 ripe avocado, sliced lengthwise
Veganaise, and or Dijon mustard
Coarse sea salt
Salad spring mix

1
Place the lentils in a pot with enough water to cover. Bring to a boil on medium-high heat, then reduce the heat to medium and cook for 30 to 35 minutes, or until soft and water has completely absorbed. Stir in the cumin, coriander and a pinch of sea salt. Cook for another 5 minutes. Set aside.
2
As the lentils are cooking, bring 2 inches of water to a boil in the bottom of a second pot with a steamer basket. Add the green beans - washed and trimmed - to the basket. Cover and steam until tender to the bite, 8 to 10 minutes (depending on how crisp or tender you prefer your beans). Set aside.
3
In a separate pan, heat the oil over medium heat. Saute the shitake for 4 to 6 minutes, then add the leek. Add salt or shoyu, and cover. Cook for 6 to 8 minutes. Set aside.
4
Place one large chard leaf on a cutting board. With a knife, trace and remove the thick, fibrous portion of the stem (be careful not to tear the leaf!). Overlap the two separate sides of the leaf to create a single surface. Spread the Veganaise, and or Dijon mustard, then fill with the salad, lentils, mushrooms and leeks, and avocado slices. Fold in the sides of the chard leaf, and roll into a wrap. Serve immediately.

113

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup brown lentils (Masoor dal), washed and drained, 1 teaspoon dry-roasted cumin, 1/2 teaspoon coriander, 1/2 pound green beans, and more.

Yes, Chard Wrap With Mushrooms And Lentils falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chard Wrap With Mushrooms And Lentils

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions