Lentil Tahini Wraps

Ingredients:

1 cup puy or brown lentils
1 bay leaf
1/2 teaspoon salt
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon olive oil

1/4 cup tahini
juice of half a lemon
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon aleppo pepper (optional)
water

4 thin flatbreads
1 medium carrot, cut into matchsticks or ribboned with a peeler
1/2 small cabbage, shredded
1 small bunch cilantro
1 green onion, cut into 2 inch pieces
3 tablespoons pumpkin seeds or sunflower seeds, toasted
1 avocado, sliced

Boil the lentils with the bay leaf and salt. Drain and toss with the cumin, coriander, and olive oil.

Combine the ingredients for the tahini sauce. Add enough water to reach a thin paste

To assemble, spread the tahini sauce on the bread and arrange carrot, cabbage, cilantro, onion, seeds, avocado, and lentils over it. Tuck in the sides and roll into a wrap. Cut each in half diagonally. Serve with more tahini sauce.