Curried Sweet Potato and Lentil Wraps
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These super flavorful Curried Sweet Potato and Lentil Wraps combine smoky, curried lentils and sweet potatoes with sweet caramelized onions for a vegan-friendly lunch or dinner everyone will love!JUMP TO RECIPE
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Pantry staples for the win!
These Curried Sweet Potato and Lentil Wraps are a great vegan-friendly lunch or dinner option, packed with flavor from the mix of bold spices, earthy lentils, caramelized onions and creamy, satisfying sweet potatoes.
Making the Curried Sweet Potato and Lentil Wraps
To make my Curried Sweet Potato and Lentil Wraps, you will need:
- You guessed it, sweet potatoes
- Dried lentils– I used green lentils, but whatever whole lentils you have on hand will work here. Just steer clear of red split lentils, as they will have a mushier texture
- A couple onions, for caramelizing
- Some white wine to deglaze the onions, or water if you’re not into that sort of thing
- A little regular old sugar, to assist in the caramelization process
- Some curry powder– standard or madras
- A little Garam masala
- Some zesty ground coriander
- A pinch of red pepper flakes
- Some good ol’ tomato paste
- A bit of olive oil, or your favorite cooking oil (Avocado or Canola work great here as well)
- Some fresh or jarred garlic
- Good ol’ H2O
- Salt and pepper
You’ll start by cooking the lentils in a bit of water, and par boiling the sweet potatoes.
While all that is going down, you’ll slice your onions, have a good cry, and get to caramelizing them. A process of tediousness with a rainbow at the of it- deliciously sweet, tangy, jammy onions.
While caramelizing onions might seem to be a dauntingly complicated endeavor, it’s really just tedious and a little time consuming- but very easy. I highly recommend deglazing the pan with wine, and keeping that wine handy for drinking during- which results in a way better time.
To make the onions, you’ll start by hating up a bit of your fav cooking oil, then adding in thinly sliced onions, and seasoning them with salt and pepper, and crying.
You’ll stir them around a bit and let them sweat it out in the pan for about 5 minutes, then pour some sugar on them, a la Def Leppard.
Stir the sugar in with the onions and let that go a couple of minutes. This is sort of a cheaters way to get the onions caramelizing faster, as the sugar sort or raises the stakes in the pan. Once the onions are all coated and the sugar has heated up, you’ll start to deglaze the pan periodically. I like to use wine, but water works too!
This is where the process become a bit tedious, as you’ll be adding water or wine to that pan every 3 minutes for about 20 minutes. I say take a swig for every deglaze of the pan. Julia Child would be proud of you.
After about 20 minutes of deglazing the pan, your onions should be a beautiful, golden brown pile of delightfulness. At this point, you’ll transfer them to a little bowl, clean the pan quickly with a little paper towel, and get ready to cook the curried sweet potatoes and lentils in there before making the wraps.
Currying the sweet potatoes and lentils
To make the super-fast curried sweet potatoes and lentils, you’ll just add a tbsp of oil to the pan, and cook the par boiled sweet potatoes for 2-3 minutes a side to get some color on them. After that, it’s everybody in the pool- add the cooked lentils, 1 cup of water, tomato paste, curry powder, garam masala, coriander, red pepper flakes, and salt and pepper to taste. This will cook for about 3-4 minutes, until thickened. After that, it’s a wrap!
Assemble and eat!
Spread your jammy caramelized onions in the center of your wrap, top with a heaping portion of the warm curried sweet potatoes and lentils, wrap it up, and serve.
See more of my vegan recipes.
Curried Sweet Potato and Lentil Wraps
- 1/2 cup dry green lentils*
- 1 medium sweet potato- peeled and cut into 1/2” cubes
- 2 medium onions, thinly sliced
- 1 cup white wine or water (for deglazing)
- 2 tsp sugar
- 1 tbsp curry powder
- 1/2 tsp garam masala*
- 1/2 tsp ground coriander*
- 1/8 tsp red pepper flakes
- 1 tbsp tomato paste
- 2 tbsp olive oil*
- 2 cloves of garlic, minced
- 1 1/2 cups water (for cooking lentils)
- Sandwich wraps (I used spinach wraps)*
- Cook the lentils– Bring 1 1/2 cups of water to a boil. Add lentils, reduce heat to low and simmer for 15-20 minutes until lentils are tender and water is evaporated. 2. Par boil the sweet potatoes– Peel and cut sweet potato into 1/2” cubes. Add to a small saucepan and cover with water (until potatoes are just covered). 3. Bring to a boil and continue to cook, 5 minutes- until potatoes are able to be pierced with a fork. 4. Drain potatoes and set aside. 5. Caramelize the onions– Peel onions and slice thinly, 6. Add 1 tbsp olive oil to medium-large non-stick frying pan and heat over medium heat. 7. Add onions and season with salt and pepper. 8. Continue to cook over medium heat, stirring occasionally, until onions are slightly softened and some moisture is released- about 5 minutes. 9. Add 2 tsp of sugar, stir to combine with onions and continue to cook on medium heat for 2 minutes. 10. Deglaze the pan with 3 tbsp of the white wine or water, and stir. Cook 3 minutes, stirring occasionally, until liquid is evaporated. Continue to add wine or water, 3 tbsp at a time to deglaze the pan, making sure to stir and wait for all liquid to evaporate before adding more liquid. Repeat until full cup of wine or water is gone, making sure ti stir and wait for evaporation at each interval. Takes approximately 20 minutes total. 11. After onions are caramelized, remove from the pan and carefully wipe the pan clean with paper towels. 12. Return pan to to the stove, and add remaining 1 tbsp of olive oil and heat over medium heat for 1 minute. Add par-boiled sweet potatoes to the pan, and season with salt and pepper 13. Cook in a single layer, flipping once, for 2-3 minutes a side. 14. Add the garlic and cook for 1 minute, until just fragrant. 15. Add the cooked lentils, 1 cup of water, tomato paste, curry powder, garam masala, coriander, red pepper flakes, and salt and pepper to taste. 16. Continue to cook, stirring occasionally, until thickened, about 3-4 minutes. 17. That's a wrap- Spread caramelized onions in center one wrap, and top with about 1 cup of the lentil/sweet potato mixture. Wrap sandwich and serve warm!
Any color whole lentil you have on hand is fine, with the exception of split lentils.
If you don’t have garam masala, you could add a bit more curry powder, or even sub in a little cumin.
If you don’t have ground coriander, you could try fresh or dried cilantro.
Not into Olive oil? Try some Canola or Avocado oil.
I used spinach wraps, but you could use any sandwich wrap you like, or even flour tortillas. This mixture would also be great served over quinoa or rice.
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