Collard greens are topped with a colorful mix of sauteed vegetables and black lentils and drizzled with creamy almond sauce in this low-waste lunch recipe.
½ cup dry black lentils yield 1 ½ cups cooked. Substitute with another lentil variety, chickpeas, or black beans if desired.
Low waste tip: Sauté any vegetables you have on hand to fill these wraps. Substitute with seasonal produce based on availability in your area.
Recipe tested with MaraNatha Crunchy Almond Butter.
This recipe originally appeared on GratefulGrazer.com.