Lentil Collard Wraps with Salsa (Vegan, Gluten-Free)

Ingredients

• 6 collard leaves
• 3/4 cup brown rice
• ⅔ cup finely chopped onion
• 2 garlic cloves, minced
• 1 cup vegetable broth, divided
• ⅔ cup dried lentils, rinsed
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon dried oregano
• 1/2 teaspoon salt, plus more to taste
• Hot sauce, to taste
• ⅔ cup Roasted Tomato Salsa (see below)
• 1 cup Guacamole (see below)
•  
• ROASTED TOMATO SALSA
• 1½ cups chopped tomatoes
• 2 garlic cloves
• 1/4 cup chopped onions
• 1½ tablespoons lemon juice
• 2 tablespoons chopped jalapeno
• 2 tablespoons chopped fresh cilantro
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• Salt, to taste
•  
• GUACAMOLE
• 2 avocados
• 1/4 cup Roasted Tomato Salsa (see above)
• Lemon juice and salt, to taste

Instructions

1. Prepare the collard leaves by first trimming the middle stem to the same thickness as the rest of the leaf. Place each leaf in a large saucepan of boiling water for 30 seconds and then transfer to cool water for 1 minute. Remove the leaves from the water and pat dry. Set aside.
2. Cook brown rice according to package directions. Set aside.
3. In a medium-size saucepan, saute onion and garlic in 2 tablespoons of vegetable broth over medium-high heat for about 3 minutes, or until onion browns.
4. Add lentils, chili powder, cumin, paprika, oregano, salt, and hot sauce; cook and stir for 1 minute.
5. Add remaining vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender, 25–30 minutes.
6. Uncover and continue cooking until mixture is slightly thickened, 6–8 minutes. Stir in salsa.
7. Prepare the collard wraps by first spooning 2–3 tablespoons of rice on top of each leaf. Then spoon about 2–3 tablespoons lentil mixture on top of the rice, and finish by adding 2 heaping tablespoons guacamole.
8. Fold the collard leaf like a burrito, by first folding the bottom up, then the sides in. Enjoy!

FOR THE ROASTED TOMATO SALSA
1. Preheat oven to 400˚F. Place tomatoes and garlic cloves on a parchment-lined baking sheet and cook for 45–50 minutes.
2. Place tomatoes, garlic, and remaining ingredients in a food processor and pulse 5–6 times, until blended but still chunky.
3. Adjust seasonings if necessary.

FOR THE GUACAMOLE
1. Scoop avocado flesh into a medium-size bowl and mash with a fork.
2. Stir in salsa or tomatillo sauce. Season with lemon juice and salt. Mix well.

https://www.truewellth.org/lentil-collard-wraps-with-salsa-vegan-gluten-free