Somali Canjeero Lentil Wraps

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1 can green lentils, drained
• 1 can diced tomatoes
• 2 cups baby spinach
• 1 tbsp lemon juice
• 4 prepared canjeero or injera
• 1 small cucumber, diced
• 2 tbsp chopped cilantro
• Salt and black pepper

Steps

1. Heat oil in a skillet and cook onion for 4 minutes. Add garlic, ginger, cumin, coriander, and turmeric for 30 seconds.
2. Add lentils and tomatoes, then simmer uncovered for 8 minutes until the sauce has reduced and is no longer watery.
3. Fold in spinach until wilted and season the filling with lemon juice, salt, and pepper.
4. Warm the canjeero in a dry skillet one at a time for 20 to 30 seconds per side so it bends without tearing.
5. Divide the lentil filling down the center of each canjeero and add cucumber and cilantro.
6. Roll or fold into wraps and serve immediately with extra lemon wedges.

Allergen note: Contains gluten if using wheat-based canjeero or injera; check spice blends for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.