Wednesday, April 27, 2011

Pepita, Lentil and Split Pea Lettuce Wraps

Like I have said in the past, I enjoy finding alternatives to meat for a protein source. There is a load of protein in the pepitas alone (14g for 1/4 cup!) This combination may sound slightly strange, but give it a shot I think you will really like it! My family did! I found a recipe for a pepita salad that sounded pretty good, so I decided to take the pepita and split pea idea and make a meal out of it!


1 1/4 C Pepitas (roasted pumpkin seeds)
1 1/2 C Cilantro
1/2 C Fresh Parmesan Cheese
3 Md Cloves of Garlic
2 Md Limes (juiced)
1 Jalapeno Pepper
2/3 C Greek Yogurt (OF COURSE!!!) :)
2 C Split Peas (yellow or green or a mix of both)
2 C Lentils
1 Md Red Onion
1/2 Tsp Cumin
S&P to taste
Lettuce ( Butter or romaine or any lettuce with a decent sized softer leaf)


Place lentils/split peas in a pot of boiling water. Allow to boil for 20 min or until soft. While those boil, make a pesto sauce out of the cilantro, parmesan,  1/2 C of the pepitas, garlic, lime, jalapeno, yogurt, cumin, salt and pepper. Put all into a food processor (blender would work as well) and blend chop/puree it until it is saucy. The sauce will not be as runny as a normal pesto since it uses yogurt instead of oil. Feel free to substitute olive oil for the yogurt if you would rather have it runnier. Dice the Red onion, Drain the lentil/split peas in a strainer. Mix the remainder of the pepitas, lentil/split peas and onion. Pour the cilantro pesto over the top and mix. You can eat this hot or cold. Both are wonderful! Fill lettuce leaves and roll em on up!! The hubs doesn't like lettuce (sad, I know) so he eats it in a corn tortilla or just plain as a salad.