Name: Protein-Packed Red Lentil & Spinach Wraps
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Middle Eastern-Inspired
Ingredients: 1 cup red lentils, rinsed; 2 cups water or vegetable broth; 1 tablespoon olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon ground cumin; ½ teaspoon paprika; ½ teaspoon ground turmeric; ½ teaspoon salt; ¼ teaspoon black pepper; 2 cups fresh spinach, chopped; 4 large wraps or tortillas

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I love making these Protein-Packed Red Lentil & Spinach Wraps when I want something hearty, nourishing, and plant-based that still feels satisfying. They’re packed with protein, full of warm spices, and balanced with fresh spinach for a wrap that feels both comforting and energizing.

Why You’ll Love This Recipe

I like this recipe because it’s filling, budget-friendly, and easy to prep ahead. I enjoy how the red lentils cook down into a thick, flavorful filling while the spinach adds freshness and color. It’s a great option for lunches or quick dinners. Protein-Packed Red Lentil & Spinach Wraps

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 cup red lentils, rinsed
2 cups water or vegetable broth
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon paprika
½ teaspoon ground turmeric
½ teaspoon salt
¼ teaspoon black pepper
2 cups fresh spinach, chopped
4 large wraps or tortillas

Directions

I start by cooking the red lentils in water or vegetable broth according to package instructions until soft and thick. I drain any excess liquid and set them aside.

In a skillet, I heat olive oil over medium heat and sauté the onion until soft. I add the garlic, cumin, paprika, turmeric, salt, and black pepper, and cook briefly until fragrant.

I stir the cooked lentils into the skillet and mix everything together. I add the chopped spinach and cook just until it wilts, then remove the filling from the heat.

I warm the wraps so they’re easy to roll, spoon the lentil and spinach mixture into each one, roll them tightly, and serve.

Servings And Timing

This recipe makes 4 wraps.
Prep time: 10 minutes
Cooking time: 20 minutes
Total time: about 30 minutes

Variations

I sometimes add diced tomatoes or roasted red peppers for extra flavor. When I want more creaminess, I spread hummus or dairy-free yogurt on the wraps before filling them. I also enjoy adding chili flakes for a spicy kick.

Storage/Reheating

I store the lentil filling in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently in a skillet or microwave and assemble fresh wraps. Protein-Packed Red Lentil & Spinach Wraps

FAQs

Are these wraps vegan?

I keep them fully vegan by using plant-based wraps and vegetable broth.

Can I make the filling ahead of time?

I often prepare the lentil filling in advance and use it throughout the week.

What wraps work best?

I like using soft flour or whole wheat wraps because they roll easily.

Can I add more protein?

I sometimes add chickpeas or tofu for an extra protein boost.

Are these wraps freezer-friendly?

I freeze the lentil filling, but I assemble the wraps fresh for best texture.

Conclusion

I keep coming back to these Protein-Packed Red Lentil & Spinach Wraps because they’re wholesome, filling, and easy to make. They’re a reliable plant-based option that delivers comfort, flavor, and nutrition all in one wrap.

Protein-Packed Red Lentil & Spinach Wraps

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These Protein-Packed Red Lentil & Spinach Wraps are a hearty, nourishing, and flavorful plant-based meal. Filled with spiced red lentils and fresh spinach, they’re easy to prep, satisfying, and perfect for lunches or quick dinners.

Author: Lizaa
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 wraps
Category: Main Course
Method: Stovetop
Cuisine: Middle Eastern-Inspired
Diet: Vegan

Ingredients

1 cup red lentils, rinsed
2 cups water or vegetable broth
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon paprika
½ teaspoon ground turmeric
½ teaspoon salt
¼ teaspoon black pepper
2 cups fresh spinach, chopped
4 large wraps or tortillas

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Instructions

Cook red lentils in water or vegetable broth over medium heat until soft and thick, about 15–20 minutes. Drain excess liquid and set aside.
In a skillet, heat olive oil over medium heat. Sauté the onion until soft, about 3–4 minutes.
Add garlic, cumin, paprika, turmeric, salt, and black pepper. Cook for 1 minute until fragrant.
Stir in the cooked lentils and mix until well combined.
Add chopped spinach and cook until just wilted, then remove from heat.
Warm wraps until soft, then spoon lentil-spinach mixture onto each wrap.
Roll tightly and slice in half before serving.