food, Recipes

Orange lentil and Shiitake Wraps

Sean Calitz


3 garlic cloves

¼ cup rice wine vinegar

3T orange juice

1T honey

1T soy sauce

2T white or yellow miso

a pinch of red pepper flakes

2 cups basil leaves

1 cup coriander

3T toasted sesame oil

sea salt and black pepper

1½T extra-virgin coconut oil

½ shallot, diced

170g shiitake mushrooms

¾ cup cooked lentils

2t apple cider vinegar

4 small tortilla

2 avocados

¾ cup grated carrots

micro herbs and orange zest


To prepare the sauce, pulse the garlic cloves, rice wine vinegar and orange juice in a food processor. Add the honey, soy sauce, miso, red pepper flakes and herbs and pulse a little further – the mixture should be slightly textured. With the motor going, drizzle in the sesame oil. Season to taste with salt and pepper.

Heat half a tablespoon of coconut oil in a large frying pan. Add the diced shallot and sauté until just translucent. Add the mushrooms and a pinch of salt, and simmer for about four minutes until they begin to reduce. Add the remaining coconut oil, lentils, a pinch of salt, and pepper, and sauté to warm through. Stir in the vinegar.

To assemble, char the tortillas slightly on a stove flame or braai. Smash about a quarter of an avocado down the centre of each wrap and top with a handful of grated carrots, a portion of the mushroom mixture and a generous dose of the sauce. Enjoy warm, topped with micro herbs and orange zest.


Originally published in HL October 2012