Indian Sprouted Lentil Wraps with Raw Lemon Ginger Garlic Sauce

I wanted to create a dish that would be delightful to eat with the wraps I had made the night before…

This turned out to be a fantastic, refreshing dish with a punch of flavor thanks to the fresh garlic, ginger and lemon in the raw sauce which added some delightful brightness and complemented the Indian flavors of the spices in the lentils.  I was a *tiny* bit concerned once the lentils were done cooking because the flavor was less intense than I prefer in my Indian dishes, but when topped with the sauce, all my flavor-related doubts vanished.  This is a meal that is scrumptious whether it’s freshly prepared or eaten cold as leftovers-I enjoyed every last bite and I hope you will, too!

(For Lentils)

  • Approximately 7-8 cups of sprouted lentils
  • 1 jalapeño, diced
  • 1/2 inch ginger, minced
  • 2 cloves garlic, minced
  • 1 tsp cumin seeds
  • 2 tbsp turmeric
  • 1/2 tbsp garam masala
  • Salt to tast (I used approx. 1/4-1/2 tsp)

(For the sauce)

  • 2 lemons, juiced
  • 1 bunch cilantro, washed and with approximately 1/4 of the stems removed
  • 1/2 inch ginger, roughly chopped
  • 1 large garlic clove or 2 small garlic cloves
  • Salt to taste

(For the wrap)

  • Gluten free spinach tortillas (recipe here)
  • Orange bell pepper, thinly sliced
  • 1 tomato, diced
  • 1/2 a fresh onion, diced


  1. In large pan, heat 2 tbsp of Avocado oil over medium-high heat
  2. Once hot, add cumin seeds (tip: sprinkle a little water with clean fingers, if it pops, it’s ready for the seeds 😉 )
  3. Stir seeds for about 30 seconds or until fragrant
  4. Add ginger and garlic and stir for 30 seconds
  5. Add the rest of the spices and stir for 30-60 seconds
  6. Add lentils and approximately 10 tbsp of water (little over half a cup)
  7. Stir well until spices are well mixed in with the lentils
  8. Add diced jalapeño, stir well for 1 minute
  9. Reduce heat to low-medium and simmer for 10-12 minutes, until lentils are cooked to your desired texture, stirring occasionally
  10. While lentils are simmering, add the lemon juice, cilantro and remaining ginger to Blendtec (or other food processor) and replace lid
  11. Set to juice setting, once complete then remove lid and scrape any remaining components from the side of the blender
  12. Add 2-3 tbsp of olive oil to the sauce and replace lid
  13. Pulse sauce 5-10 times until it reaches desired consistency (the sauce is delicious a little chunky, it is your preference of smoothness)
  14. Remove lentils from heat and prepare veggies for wraps
  15. Spoon lentils onto spinach tortillas and top with sauce and fresh veggies




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