Spiced Red Lentil and Veggie Fusion Wraps

1.Place the dry red lentils in a medium pot with 3 cups of vegetable broth. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 to 20 minutes, or until the lentils are tender but hold their shape. Drain any excess liquid if necessary.

2.While the lentils cook, place chopped walnuts in a dry skillet over medium heat. Toast for 3 to 5 minutes, stirring constantly until fragrant and golden. Remove from the heat immediately.

3.Using the same dry skillet, add the diced red onion and 2 tablespoons of vegetable broth. Sauté over medium heat for 5 to 7 minutes until soft, adding a splash of water or more broth if they begin to stick.

4.Add the minced garlic, cumin, turmeric, smoked paprika, and black pepper to the onions. Toast the spices for 60 seconds until fragrant.

5.Add the cooked red lentils, cooked quinoa, and the remaining 1/4 cup of broth to the skillet. Stir gently until well combined and heated through, about 3 to 4 minutes.

6.Remove from the heat and stir in the ground flaxseeds and half of the lime juice. The mixture should be thick and moist.

7.To assemble, portion the lentil-quinoa mix into the lettuce cups. Top with shredded purple cabbage, a sprinkle of toasted walnuts, and fresh cilantro.

8.Drizzle with the remaining lime juice and serve immediately. Accompanied by fresh blueberries, this meal ensures you hit multiple Daily Dozen categories in one sitting.