Moroccan Lentil & Vegetable Wraps

Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.

Stir in minced garlic, ground cumin, ground coriander, turmeric powder, and cayenne pepper (if using). Cook for 1 minute until fragrant.

Add the rinsed and drained lentils and vegetable broth to the skillet. Bring to a simmer, then reduce heat to low and cook for 5 minutes, allowing the flavors to meld and the liquid to absorb slightly.

Remove from heat and stir in the fresh chopped cilantro, salt, and black pepper. Taste and adjust seasoning if needed.

Lay out each whole wheat tortilla. Divide the mixed greens and diced cucumber evenly among the tortillas.

Spoon the warm lentil mixture over the vegetables on each tortilla.

Roll up the tortillas tightly to form wraps. Serve immediately.